Lemon Curd Tart

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I have to give this recipe 5 stars because I love it so much, although as other reviewers have commented, the crust is not perfect. I don't know if the curd would set normally or not, because I love eating this tart FROZEN. After filling the tart shell, I just pop it in the freezer. I have made this with sweet cream butter and it is so good, but seeing as how I can just devour a whole tart by myself and I'm afraid of having a heart attack from the cholesterol, I am going to try margarine next time. My last attempt at improving the crust involved adding an egg white. I also used half white flour and half wheat flour for the crust in an attempt to be healthier (haha and I loved it. These modifications kept the crust from sticking to the non-stick foil I use, but it did cause the crust to shrink a little.

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I just made this for Valentine's Day Dessert. I made the crust and it did stick a little to the pan, however I have never made a pastry crust that you blind bake. It was very simple. It is very beautiful. I cannot wait to taste it tomorrow. thanks Ina for a lovely dessert. I hope Mike likes it as much as Jeffrey!

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Very easy and delicious as is. Just as delicious substituting a lime for one of the lemons

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The crust was buttery and very tasty. My problem was with the lemon curd. The filling didn't set after following the directions carefully. Instead I added 1TBL of cornstarch to the lemon curd and cooked it for an additional 10 minutes over low heat until thickened. Then poured it into tart shell. It turned out beautifully thereafter.

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Delicious crust, wonderful tangy filling. I topped it with fresh raspberries and served with whipped cream on the side as it needed a tiny bit of added sweetness.
Any comment that this is too "lemony" is absurd- this is a lemon curd tart! If you don't want a lemony dessert, make something else that doesn't have "lemon" in the title!

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Should have read the reviews first; big mistake. Filling was too tart, sweet, buttery, and rich AND it didn’t set firmly enough to cut for a tart. Crust had good flavor but was extra crispy / hard…impossible to cut with a knife or eat with a fork. When the filling didn't set up, I decided on Plan B as this was to be a dessert for dinner with friends. Broke the crust into big pieces and whirled it in the food processor to make crumbs, then spread them on a baking sheet and baked (again to crisp up more. When serving I put crumbs in the bottom of each dessert dish, topped with vanilla ice cream, then the (runny lemon filling, fresh fruit, and a final sprinkling of crumbs. It had good flavor and everyone liked it, but it wasn’t the lemon tart I had planned to serve. And if what I wanted was a fresh lemon dessert sauce, I have a better recipe from my 1970s Betty Crocker cookbook that’s much faster to make. I'm an accomplished cook and followed the recipe exactly. Will not make again.

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I love this receipe, the only change made was to reduce the amount of butter in the base, 12 tablespoons was way too much, I put in 6 oz and the base was perfect.
I have made it several times and it works every time. I even made small bit sized ones for a jewellery party I had and my friendds loved them. The lemon curd is perfectly balanced in sweet and sour and has a beautiful yellow colour.

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This is my first experience making a tart after I picked up a tart pan on sale a few weeks ago. I watched the chip of this tart made live on FN and hopped onto the website to make this that same night. I loved it! I slightly browned the crust too much, but it gave the tart a slight graham crackery taste. I didn't have an issues with the crust sticking or the lemon curd. I did add two teaspoons of cornstarch to thicken the crud, however. I will be making this again today, absolutely fabulous!

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This is the first time I've ever made a tart. I used parchment paper as other reviewers suggested, but it still stuck to the crust, next time I'm going to use some Reynaldo's No-Stick foil. I added 1 Tbs. of cornstarch to the lemon juice just to be cautious. The curd was great and took about 8 minutes over medium heat on a gas stove. I stirred for the entire 8 minutes with a rubber spatula and it came out perfect. It was thick, delicious, and no curdling. I had an instant read thermometer and it got up to ~180 degrees. Will make again.

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have troble with crust, have made this befor and had no problem. Crust does not hold up when I take the foil off. I use rice to hold down dough, butter foil first, 20 mintes @ 350. Any help in this matter? Thank you!!!