I made this Lemon Curd Tart one spring afternoon when I was craving something bright and bakery-fancy without the fuss. I had lemons, eggs, and a store-bought crust, and somehow it turned into the most refreshing, melt-in-your-mouth dessert. It's now my secret weapon for dinner parties or when I just want to treat myself with something that feels light but luxurious.

Lemon Curd Tart Recipe

Ingredients:

For the tart shell:

• 1 store-bought or homemade shortbread tart crust (9-inch)

For the lemon curd:

• 3 large eggs

• 1/2 cup fresh lemon juice (about 2–3 lemons)

• 1 tbsp lemon zest

• 1/2 cup honey or maple syrup (or 2/3 cup sugar)

• 1/4 cup coconut oil or butter

• Pinch of salt

Optional Toppings:

• Powdered sugar

• Fresh berries

• Whipped cream or coconut whip

• Mint leaves

Instructions:

1. Prebake the Crust
   If using a store-bought tart shell, bake according to package directions and let cool completely.

2. Make the Lemon Curd
   In a saucepan over medium heat, whisk together eggs, lemon juice, lemon zest, and sweetener. Stir constantly for 5–7 minutes until thickened.

3. Add the Butter/Oil
   Remove from heat and stir in coconut oil or butter until smooth and glossy. Strain through a fine mesh sieve for extra silky texture (optional).

4. Fill & Chill
   Pour the lemon curd into the cooled tart shell and smooth the top. Chill in the fridge for at least 2 hours to fully set.

5. Garnish & Serve
   Just before serving, top with berries, powdered sugar, or a dollop of cream if you like. Slice and enjoy!

Sarah’s Tips 🍋

• You can make the lemon curd a day ahead!

• Want it dairy-free? Stick with coconut oil for the curd and coconut whipped cream on top.

• This tart pairs beautifully with a hot cup of tea or a glass of sparkling water with mint.

Nutrition (Per Serving, serves 8):

• Calories: 260

• Protein: 3g

• Carbs: 29g

• Sugar: 17g

• Fat: 15g

• Fiber: 1g