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Lemon Curd Tart Recipe

Lemon Curd Tart

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 51-60 of 98

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  • on March 17, 2010

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    This is the best lemon curd that I have ever had. It was very simple and the cooking time was just right for my stove. It thickened perfectly. I did bake the shell a little longer because I like it slightly more than golden brown. It gets rave reviews anywhere I take it.

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  • on March 08, 2010

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    I did this recipe yesterday for my husband and I. Even though the filling's flavor was delicious, it was way too runny. It rested for approximately an hour and a half but it was still not enough. Can anyone please let me know approximately how much time should I let it rest so that it sets?

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  • on March 06, 2010

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    I have been baking for better than 40 years and have blind baked many pie or tart shells. This one has me baffled. I also had the webbing when removing the foil. The curd has to be cooked more than 10 minutes, closer to 15. I used a thermometer and stopped cooking it at exactly 175 - 180. That is very tasty and thickened nicely. I'm taking the tart to a dinner party webbing and all. Hope the crust tastes good! I've used many of Ina's recipes and this is the only one I've ever had a problem with. I'm thinking that maybe I'll try a shortbread crust in the future and just us the lemon curd filling and of course, home made whipped cream on top!

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  • on March 03, 2010

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    This is without a doubt the most lemony, delicious tart i have ever made! it is absolutely heavenly! ina, you have the gold here! i ahve made it numerous times and every time i am asked for the recipe and i say no way! this one is mine!
    a real winner and worth it to make!

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  • on February 28, 2010

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    I followed this receipe to the "T". The curd never made it past the sauce stage even thought I used a thermometor. I had to salvage it by adding cornstarch to thicken it up. The flavor is fabulous, however. The tart was still too doughy after baking it for 20 minutes. Still good flavor after baking it longer than the recommended time. After all the salvaging it still turned out pretty good.

    The recipe is not for the novice baker. Sorry Ina. Every other recipe I made from your show was always great.

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  • on February 16, 2010

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    I have made this several times already, I decorated the top with 1/2 thinly sliced lemon and my guest thought it came from the bakery. It is so lemony I just love it. It's like lemon bars on steroid.

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  • on January 26, 2010

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    I have made this tart several times. It's easy and the tast is out of this world.
    The shell is like "short bread" and I can not say enough good things aout the lemon curd. I've served this at home, taken it to pot-lucks and pie socials and always receive many accolades for its flavor. Thank you Ina - this one is a real winner.

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  • on December 23, 2009

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    I have to agree with Debra in Seaside OR that the crust has far too much butter in it. It actually "honeycombed" in texture. Not a good thing. It also made a mess of my oven with butter pooling on the bottom of the oven and smoking up the kitchen. It ended up in the garbage.

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  • on December 20, 2009

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    I followed the recipe but add more lemon juice (1 cup because I really want to "cut" the egg note. It's simply fabulous. However, I will bake the crust for only 15 minutes the next time because it was quite brown. I also used a 12" tart pan.
    It came out quite fine. Bravo, dear Contessa!

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  • on December 15, 2009

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    I tried this lemon curd recipe with a graham cracker crust and it was soooo.. good.
    I didn't use the recipe for the tart crust because I simply prefer graham cracker or shortbread crust with lemon curd and with lemon mousse.

    If you've tried this recipe and dd not like the crust. I encourage you to try it again with a different crust. I think you'll love it. I will absolutely use this recipe again and again.

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