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Lemon Cream Pie Recipe

Lemon Cream Pie Recipe

The Spruce Eats / Julia Hartbeck



Prep:
20 mins

Cook:
45 mins

Chilling Time:
3 hrs

Total:
4 hrs 5 mins

Servings:
10 servings

Yield:
1 tart

This classic lemon dessert features a flavorful homemade lemon curd poured over a buttery shortcrust pastry. It offers a balance of tart and sweet flavors with crisp and creamy textures, providing a delightful accompaniment to black tea or coffee.

The lemon curd is prepared by whisking it on the stovetop, then straining it through a fine-mesh sieve to ensure smoothness by removing potential lumps. It is subsequently poured into the pre-baked crust and baked until the curd is set. This tart can be served with fresh berries, a dusting of powdered sugar, or freshly whipped cream.

This fresh citrus tart is suitable for afternoon tea, brunch, or as a delightful treat. The lightly sweet crust complements the zesty filling. I enjoy serving it with a dusting of powdered sugar or fresh seasonal berries. — Carrie Parente

Close-up of a delicious Lemon Curd Tart slice / Test Kitchen Image
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What You’ll Need: Key Ingredients for Lemon Tart

For the Crust

  • 1 1/2 cups all-purpose flour

  • 1/2 cup cold unsalted butter, cubed

  • 1/3 cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon kosher salt

For the Lemon Filling

  • 6 large eggs

  • 3/4 cup granulated sugar

  • 1 tablespoon lemon zest

  • 2/3 cup freshly squeezed lemon juice

  • 1 teaspoon pure vanilla extract

  • 2/3 cup unsalted butter, cubed

  • Fresh berries, for serving

  • Powdered sugar, for serving (optional)

Step-by-Step: How to Make Lemon Curd Tart

  1. Gather the ingredients.

    Position a rack in the center of the oven and preheat to 350°F (175°C).

    Ingredients for buttery tart crust: flour, butter, sugar, egg, vanilla, salt

    The Spruce Eats / Julia Hartbeck


  2. In a food processor, combine the flour, butter, sugar, egg, vanilla extract, and salt. Pulse until the ingredients are combined and fine crumbs form.

    Food processor combining ingredients for a flaky tart crust.

    The Spruce Eats / Julia Hartbeck


  3. When you pinch the mixture, it should hold together. Squeeze the dough to form large clumps.

    Perfect tart dough crumbles forming in a food processor.

    The Spruce Eats / Julia Hartbeck


  4. Press the dough into a 9-inch (23 cm) tart pan. Use the bottom of a measuring cup to press the dough evenly along the bottom and up the sides of the pan.

    Pressing shortcrust pastry dough evenly into a 9-inch tart pan.

    The Spruce Eats / Julia Hartbeck


  5. Prick the dough all over with a fork, including the sides.

    Tart crust docked with a fork in a pan, ready for blind baking.

    The Spruce Eats / Julia Hartbeck


  6. Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake until the crust is lightly golden, about 20 minutes (it will finish baking later with the filling). Remove and discard the parchment paper once the weights have cooled.

    Golden blind-baked shortcrust pastry shell cooling on a wire rack.

    The Spruce Eats / Julia Hartbeck


  1. Gather the filling ingredients.

    Ingredients for luscious lemon curd filling: eggs, sugar, lemon zest, fresh lemon juice, vanilla, butter.

    The Spruce Eats / Julia Hartbeck


  2. In a medium saucepan, whisk the eggs with the sugar until well combined.

    Whisking eggs and sugar in a saucepan to start the lemon curd.

    The Spruce Eats / Julia Hartbeck


  3. Add the lemon zest, lemon juice, and vanilla extract. Whisk to combine. Place the saucepan over medium-low heat, whisking continuously, until the mixture thickens and coats the back of a spoon, 5 to 7 minutes.

    Lemon curd mixture thickening on the stovetop, coating a wooden spoon.

    The Spruce Eats / Julia Hartbeck


  4. Remove the saucepan from the heat and whisk in the butter until melted and the mixture is smooth.

    Whisking cubes of butter into warm, smooth lemon curd.

    The Spruce Eats / Julia Hartbeck


  5. Strain the mixture through a fine-mesh sieve to remove any lumps. Use a rubber spatula to help push the curd through.

    Straining silky smooth lemon curd through a fine-mesh sieve into a bowl.

    The Spruce Eats / Julia Hartbeck


  6. Pour the lemon curd into the pre-baked tart crust. Smooth the top with a spatula. Return to the oven and bake until the curd is set but still has a slight wobble in the center when gently shaken, about 15 minutes.

    Silky lemon curd poured into a pre-baked tart shell before final baking.

    The Spruce Eats / Julia Hartbeck


  7. Remove from the oven and let cool on a wire rack until it reaches room temperature. Transfer to the refrigerator to chill completely, at least 3 hours or overnight.

    Perfectly baked lemon curd tart cooling on a wire rack, ready to chill.

    The Spruce Eats / Julia Hartbeck


  8. Top the tart with fresh berries and a dusting of powdered sugar, if desired. Serve.

    Stunning lemon curd tart, garnished with fresh mixed berries and a dusting of powdered sugar.

    The Spruce Eats / Julia Hartbeck


Helpful Tips for Your Lemon Tart

  • Lemons are a primary flavor in this dish, so using fresh, high-quality lemons is recommended for optimal taste.
  • Using a food processor to combine the crust ingredients is recommended. This method helps distribute them evenly, contributing to a crumbly crust.
  • Straining the lemon curd through a fine-mesh sieve is an important step to remove any potential lumps and ensure a smooth texture in your tart.

Tasty Lemon Tart Variations to Try

  • This tart can be made with Meyer lemon juice. As Meyer lemons are typically sweeter, you might consider reducing the sugar in the filling to 2/3 cup.
  • A lime tart is another option. Key limes, known for their distinct flavor, can be used effectively.
  • Some lemon curd tarts are enhanced with a meringue topping. You can use a standard meringue recipe, pipe it onto the cooled tart, and bake at 350°F (175°C) for about 5 minutes, or until golden brown.

Storing Your Homemade Lemon Tart

  • Allow the tart to cool completely to room temperature before refrigerating.
  • The tart can be wrapped in plastic wrap and refrigerated for up to 5 days. It also freezes well; wrap it securely, either whole or in individual slices, and it can be frozen for up to six months.

FAQ: How to Address an Eggy Taste in Lemon Curd?

If your lemon curd has an eggy taste or smell, or if small bits of cooked egg are visible, straining it carefully through a fine-mesh sieve can often improve the texture and flavor.

FAQ: Why Isn’t My Lemon Curd Setting?

Proper setting of the lemon curd depends on following the recipe carefully. Ensure the mixture is heated evenly over medium-low heat, stirring constantly until it thickens as described. The final baking step in the tart shell is also crucial for the curd to firm up correctly.

Nutrition Facts (per serving)
398 Calories
25g Fat
37g Carbs
7g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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