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Easy Lemon Curd Tart Recipe with Fresh Mixed Berries

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A simple, bright, and cheerful lemon curd tart topped with fresh mixed berries, perfect for a light and refreshing summer dessert.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg yolk (room temperature)
  • 2–3 tablespoons ice water (as needed)
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs plus 1 egg yolk (room temperature)
  • 1/2 cup (120ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 1/4 cup (60g) unsalted butter, cut into cubes
  • 1 cup strawberries, hulled and halved
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries

Instructions

  1. Make the Tart Crust: In a large bowl, combine flour and sugar. Add cold, cubed butter and blend until mixture resembles coarse crumbs, about 5 minutes.
  2. Add Egg Yolk and Water: Stir in egg yolk, then add ice water 1 tablespoon at a time until dough holds when pressed but is not sticky. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. Roll Out the Dough: Roll dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch tart pan, pressing into edges without stretching. Trim excess dough and prick bottom with a fork.
  4. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, bake another 10 minutes until golden and set. Let cool slightly.
  5. Make the Lemon Curd: In a saucepan, whisk sugar, eggs, egg yolk, lemon juice, and lemon zest. Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon, about 8-10 minutes. Avoid boiling.
  6. Finish the Curd: Remove from heat, stir in butter cubes until melted and smooth. Strain through a fine mesh sieve for silky texture. Let cool for 10 minutes.
  7. Assemble the Tart: Pour lemon curd into baked crust and smooth top. Chill in fridge for at least 2 hours until set.
  8. Add Fresh Berries: Just before serving, arrange mixed berries on top. Optionally sprinkle with powdered sugar.

Notes

Use pie weights or dried beans when blind baking to prevent puffing. Chill dough before rolling for a flakier crust. For a glossy berry finish, brush with warmed apricot jam or honey just before serving. Lemon zest adds extra aroma and flavor. Lemon curd can be made a day ahead and stored refrigerated or frozen.

Nutrition

Keywords: lemon curd tart, summer dessert, fresh berries, easy tart recipe, lemon dessert, berry tart, homemade lemon curd

Find it online: https://prismtaste.com/easy-lemon-curd-tart-recipe-with-fresh-mixed-berries-perfect-for-summer-dessert/