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Perfect Lemon Curd Tart with Fresh Berries

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This easy lemon curd tart features a buttery, crisp crust filled with silky, tangy lemon curd and topped with a mountain of fresh berries. It’s a show-stopping dessert perfect for special occasions, yet simple enough for any day.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1 tablespoon ice water (plus up to 1 teaspoon more if needed)
  • 3/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup unsalted butter, cubed
  • Pinch of salt
  • 1 1/2 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
  • 1 teaspoon lemon juice
  • 1 tablespoon apricot jam or honey, warmed (optional, for shine)

Instructions

  1. Make the crust: In a large mixing bowl, stir together flour, powdered sugar, and salt. Add cold, cubed butter and cut into the dry ingredients with your fingertips, a pastry blender, or two forks until the mixture resembles coarse sand with pea-sized bits.
  2. Bind the dough: Stir in egg yolk and ice water. Mix until the dough just comes together. If dry, add up to 1 extra teaspoon water. Press into a disk, wrap, and chill for 20 minutes (or freeze for 10 minutes).
  3. Press and bake the crust: Preheat oven to 350°F. Press chilled dough evenly into the bottom and sides of a 9-inch tart pan. Prick the base with a fork. Chill the unbaked shell for 10 minutes. Bake for 18-22 minutes, or until lightly golden and set. Cool completely.
  4. Make the lemon curd: In a medium bowl, whisk together sugar, eggs, lemon juice, zest, and a pinch of salt. Transfer to a small saucepan and cook over medium-low heat, whisking constantly, until thickened and just bubbling (7-10 minutes).
  5. Finish the curd: Remove from heat and whisk in butter, one cube at a time, until silky and glossy. For extra smoothness, strain through a fine mesh sieve.
  6. Assemble the tart: Pour warm lemon curd into the cooled crust. Tap the pan gently to level. Cool at room temperature for 30 minutes, then refrigerate at least 2 hours (overnight is best).
  7. Top with berries: Toss berries with lemon juice. Arrange on top of the chilled tart. For shine, brush gently with warmed apricot jam or honey.
  8. Serve and enjoy: Slice with a sharp knife, wiping clean between cuts. Store leftovers covered in the fridge up to 3 days.

Notes

For best results, keep all crust ingredients cold and avoid overworking the dough. Strain the lemon curd for a silky finish. The tart can be made gluten-free or dairy-free with simple substitutions. Let the tart chill thoroughly before topping with berries. The flavor improves after a day in the fridge.

Nutrition

Keywords: lemon curd tart, berry tart, lemon dessert, spring dessert, easy tart, special occasion dessert, Mother's Day, brunch, summer dessert, citrus tart

Find it online: https://prismtaste.com/perfect-lemon-curd-tart-recipe-for-special-occasions-easy-berry-dessert/