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Tarts with Lemon Curd

Irresistible Tarts with Lemon Curd for Spring Celebrations

Delight in these Tarts with Lemon Curd, a vibrant dessert perfect for spring celebrations.
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Prep Time 40 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 8 tarts
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour
  • 0.25 cups sugar
  • 0.25 teaspoon fine sea salt
  • 0.5 cups chilled unsalted butter
  • 1 teaspoon pure vanilla extract
  • 3-4 tablespoons ice-cold water
For the Custard Filling
  • 2 large eggs
  • 0.25 cups sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup vanilla yogurt Greek yogurt can provide a thicker consistency.
  • 2 tablespoons honey Maple syrup serves as a vegan alternative.
For the Lemon Curd
  • 0.5 cups fresh lemon juice Use freshly squeezed for optimal flavor.
  • 1 tablespoon lemon zest Choose organic lemons to avoid pesticides.
  • 0.5 cups unsalted butter Vegan butter works as a dairy-free substitute.
  • a pinch coarse salt Kosher salt can be a suitable alternative.
For the Topping
  • 2 cups fresh strawberries Feel free to substitute with raspberries or peaches.

Equipment

  • Medium saucepan
  • large mixing bowl
  • whisk
  • Pastry Cutter
  • plastic wrap
  • Oven
  • Tart pans
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Make the Lemon Curd: In a medium saucepan over low heat, combine butter, sugar, lemon juice, lemon zest, and coarse salt. Stir until the butter melts and sugar dissolves, about 5 minutes. Add eggs, whisking until blended. Cook for 8-9 minutes until thickened. Chill in the fridge.
  2. Prepare the Pie Dough: In a large bowl, whisk together flour, sugar, and sea salt. Cut in chilled butter until coarse crumbs form. Add vanilla extract and ice-cold water to bring dough together. Chill for 15 to 60 minutes.
  3. Roll Out Dough: Preheat oven to 375°F (190°C). Roll out chilled dough to 1/8 inch thick. Cut into circles for tart pans, line with parchment, and fill with weights. Bake for 10 minutes until slightly golden, then cool completely.
  4. Make the Filling: Whisk together eggs, sugar, and vanilla in a mixing bowl. Fold in yogurt and honey to create a custard mixture. Set aside for assembly.
  5. Assemble and Bake Tarts: Place sliced strawberries in cooled tart shells. Pour custard filling over strawberries. Bake at 375°F (190°C) for 30-35 minutes until custard is set and crust is golden. Cool for 5 minutes.
  6. Add Lemon Curd Topping: Drizzle chilled lemon curd over the tarts. Serve immediately or refrigerate for later.

Nutrition

Serving: 1tartCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

For the best texture, assemble tarts just before serving. Store crusts and filling separately if preparing in advance.

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