Lemon Curd Tart

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it's a lemon meringue, without the meringue -- I had my doubts, it look grainy, - the butter looked curdled, but it cooked up beatifully, - I could lick the pot, it was so good. - just used a store pie crust, but it didn't matter, it was so good

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I have made this lemon curd recipe before and used the curd to make sandwich cookies (I use a butter cookie recipe with a very small, about 1 1/2-inch round cookie cutter. I pipe little dollops on the underside of one cookie, then press another into it, and let them set in the fridge. The curd is fantastic in that application, since you get just a little taste of it, but unfortunately, it is far too sweet to use in a tart. I just made the tart today, and even though I used a 12-inch tart pan, which made for a very shallow layer of lemon curd, there was still far too much lemon curd. I topped the tart with strawberries and blueberries, thinking they would complement the filling beautifully, but they were completely overpowered by the lemon flavor. The tart dough, which is much like a mildly sweet butter cookie, is very hard when chilled. It tasted nice, but the texture of a traditional pate brisee is much better, and an unsweetened crust would be a more appropriate mate for this filling. I will continue to make this lemon curd for cookies and just to spread on muffins and scones, but if I were to make a tart with it in the future, I would lighten it with a little pastry cream before using it as a filling.

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PLEASE READ ioy made the lemon curd because I really didn't feel like making the tart. make ssure you are cooking the curd at medium to low because just low won't thicken for a very long time. also, it does take longer than 10 minutes, just read some other reviews. if your curd didn't set when at room temperature you didnt cook it long enough or on high enough heat. I also highly recomend straining it when the curd is done. i liked the curd but i think i like mine more tart and more lemony. but this is really a good recipe just i prefer more lemony. if you feel the same way i recomend emrils recipe or altons browns. also one last thing: when i was coooking it on low heat the butter rose to the surface and looked really really wierd, if this hapens don't be alarmed it just melts nicely. thanks ina!

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This was one of the best tarts I'v tasted in years. A friend of mine made smaller individual ones and I haven't had one since. But this lemon curd is right up there with the blue ribbon seal.
Way to go Ina!
This is one recipe I will prepare for life!

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I love lemon curd and this is a great lemon curd recipe. The tart shell was one of the best ive ever made. I did have to add just a little warm water to the dough so it would form a ball. I also let the curd set in the fridge, and it was perfect! I added blueberries and whip cream for a little something extra. Thanks Ina!

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I was a little disappointed in the crust but then I always have issues with blind baking - this time the greased foil that held the rice stuck to the crust. So I used an offset spatula and peeled the crust from the foil and smoothed it out again.

I have to agree with others that the filling takes significantly more time to come up to 175 degrees than 10 minutes but the flavor is stellar.

I made this for my brother for his birthday and we will all be issued a spoon or a fork and I will let mayhem reign. Thank you Ina.

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I've made this recipe a dozen times and myself and my family are in love with the perfect lemon taste. It always seems to be the big hit of the whole dinner. and its so easy to make. I always know that my meals will be wonderful when I use your recipes. But why do we have to refer to the tart as 'CURD" It makes me think of cottage cheese. Thanks so much Ina!

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Any suggesetions on how to thicken this curd. It is absolutely delicious, but when I cut a piece out, the hole fills in with curd..I have tried refrigerating it and doesn't seem to make a difference, room temp or cold..same effect. I would love to serve this for company, but not like this. Help! It is really the most delicious though.

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I wanted to make a lemon pie for my dad and when I couldn't find my old standby recipe I decided to try Ina's lemon curd tart. I didn't have time to make the crust so I put it into a regular pre-baked pie crust. The outcome was wonderful! Rich and very pronounced lemon flavor. Dad loved it and so did my husband. It did take a bit more cooking time, about 5 more minutes. I also cooked it on medium low. Cooking it on low would have taken much more time. It set up beautifully and I couldn't have been more pleased. Thanks Ina for another wonderful recipe.

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I have not made the tart but have made the lemon curd and jarred it up at Christmas time as gifts. It is WONDERFUL! You jar it just as you would if you were making jam using hot jars and sterilized lids. The jars will seal but I keep the curd refrigerated and give as gifts. Everyone loves it! It is great on scones, toasted english muffins and pound cake. I LOVE this recipie. It is quite simple, and I have had no trouble with it not thickening.