Lemon curd tart



Lemon curd tart is the perfect summer recipe! A no-bake dessert with an intense citrus flavor that could be mistaken for a cheesecake at first glance, indeed the biscuit base is identical, although for the filling we chose a highly aromatic cream of Anglo-Saxon origin: lemon curd. All it takes is a few minutes at the stove and a few hours in the refrigerator for firming up to make a truly exceptional no-bake tart for a fresh and delicious snack! Also ideal served at the end of a meal, lemon curd tart could even be an excellent dessert at the end of a sophisticated seafood menu.

Discover these desserts with lemon curd too:


For the base (for a 9.5" diameter cake mold)
Digestive biscuits 10 oz (300 g)
Butter 1 stick (150 g)
Lemon peel 1 - for grating
For the lemon curd
Fresh liquid cream 1 cup (250 g) - cold
Lemon juice ⅔ cup (150 g)
Lemon peel 2 - for grating
Sugar ⅔ cup (140 g)
Butter 1 stick (125 g) - cold
Eggs 3
Gelatin 0.25 oz (6 g)
For garnishing
Berries to taste
Heavy cream to taste

How to prepare Lemon curd tart

To make lemon curd tart, start by preparing the cream: place the sugar and the grated lemon peel in a saucepan (not a steel one) 1, then stir thoroughly with a whisk 2. Add the eggs 3 and stir some more to amalgamate.

Now add the lemon juice 4 and heat the saucepan on the stove. Cook on a low flame, stirring all the while, until you reach a temperature of 180°F 5. When the cream thickens and the spatula is no longer visible, remove from the heat and add the isinglass, previously soaked in water and wrung out 6.

Stir to fully dissolve the isinglass, then place the cream in a bowl and add the diced cold butter 7. Blend with an immersion mixer into a smooth and homogeneous consistency 8. Cover the cream with plastic wrap and leave to firm up in the refrigerator for at least 6 hours 9.

Prepare the base in the meantime: melt the butter and leave to cool, then place the biscuits in the mixer 10, together with the grated lemon peel 11. Blend thoroughly 12.

Place the blended biscuits in a bowl 13, add the melted butter 14 and amalgamate with a spatula 15.

Line an openable 9.5" diameter mold with parchment paper and pour in around half of the biscuit mixture 16, then press it over the base using a glass 17. Use the remaining mixture to create the edges and leave to firm up in the refrigerator for at least 30 minutes 18.

Once the cream firming time is up, beat the whipped cream with an electric whisk 19 20. Remove the cream from the refrigerator and soften by vigorously beating with a whisk 21.

Gradually add the whipped cream 22 and delicately stir it in 23. Remove the cookie base from the refrigerator and pour the cream over it 24.

Smooth the surface 25 and place back in the refrigerator for around 2 hours. Once firm, delicately remove the mold and garnish the surface with whipped cream 26, wild berries and a few mint leaves: your lemon curd tart is ready to be served 27!


Lemon curd tart can be stored in the refrigerator for 2-3 days.

You can also cut it into slices and freeze it.


A steel saucepan is not recommended for preparing lemon curd tart, because it reacts with the acid in the lemon, thus altering the end result.