When I tell you that this Lemon Curd Tart is the easiest lemon curd you’ll ever make and it is also the most delicious, it really is! This has so much lemon juice and zest in it for just the right amount of tartness! I think these are the perfect dessert for summer because you serve them cold and the lemon is so refreshing. With all the berries we have right now, the possibilities are endless with your toppings. There are so many uses for this lemon curd. You can use the same recipe for your lemon meringue pies, ice cream, sweet pastries, Dutch Babies, a beautiful mousse, our Texas Kolaches, in a decadent cake, the uses are endless!
The crust is a graham cracker crust that I added pistachios! So good! I just love graham cracker crust but I also love salty pistachios making the perfect crust for this tart. Use this recipe for any graham cracker crust you want to make and the addition of pistachios will work with almost any filling. I just love the nuttiness the pistachios add. And who doesn’t love a graham cracker crust?
The Best Lemon Curd Tarts
When the recipe calls for zesting, use a vegetable peeler because you want really large zest, I mean you really want some strips! You are going to pulvrize the zest with sugar in a food processor which makes this so very lemony and absolutely delicious.
I made mini tarts but you certainly make a large tart using the full-size tart pans. I had ordered my from Amazon because I don’t live close to cooking stores, but I’m sure you can find them other places. https://www.Amazon.com/Kitchen. You want to use the type that has the removable sides, or that is the kind like. I served these with a dollop of homemade whipped cream and a couple of blackberries.
I think you will love this recipe! Oh, I forgot, it keeps well in the refrigerator for several days. It’s a perfect dessert for any meal! Try it with a dessert after making my Sunday Pot Roast: https://the2spoons.com/sunday-pot-roast/
Lemon Curd Tarts
Ingredients
For the Graham Cracker and Pistacio Crust
- 7 tbsp butter, melted and cooled
- 10 sheets graham crackers (approximately 1/2 cups)
- 1/3 cup pistacios
- 3 tbsp sugar
For the Lemon Curd
- 3 lemons
- 1 1/2 cups sugar
- 1 stick butter, room temperature
- 4 large eggs
- 1/2 cup lemon juice (3-4 lemons)
- 1/8 tsp salt
Instructions
- To make the crust: Melt the butter and set aside to cool. In the bowl of your food processor add your graham crackers, pistacios and sugar. Pulse or process until the crackers and pistacios are pretty fine. Add the melted butter and pulse until all is combined and you have a moist dough. This will make 4-6 tarts or one large pie. Place enough graham cracker mixture into your pans to cover the bottom and up the sides pressing to firmly pack it. Prebake the tarts at 375 degress for 7-10 minutes. Remove from the oven when lightly browned and cool.
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
- After you have completely chilled the lemon curd in the refrigerator, add to each tart pan. Store back in the refrigerator until ready to serve. Serve with a dollop of whipped cream and berries of your choice.