The store-bought variety does not hold and will melt in the refrigerator! Always make whipped cream from scratch when decorating a tart like this. Heavy Cream: To be used for the whipped cream dollops on top.Butter: Will smooth out your curd after it thickens.Lemon Juice: Always use fresh lemon juice squeezed from a lemon (not anything bottled) you'll get the best flavor this way.Water and Sugar: The water will be used with the sugar to create a sugar water which will form the basis of the lemon curd.Cornstarch: This will help the custard set up and prevent it from being too loose.Egg Yolks: The egg yolks make the lemon curd rich and creamy while also giving it structure.All-Purpose Flour No need to use pastry flour.Butter Use salted Land O' Lakes Butter if in the U.S.A, you'll get the best flavor that way.This will ensure nice clean slices that won't disturb the whipped cream decoration. You can decorate it with fresh citrus blossoms if you have them in your yard, or fresh mint, or edible pansies, making it a very pretty tart idea for Mother's Day.īe sure to refrigerate the decorated tart for at least 4 hours, but overnight is even better.You can make and assemble the tart 1 day before and then all you have to do is serve.You can make the tart dough up to 3 days before.

The decoration makes a big impression but is actually really easy to do! Why You'll Love This Recipe This beautiful Lemon Tart is a fantastic dessert idea for Easter or Mother's Day. You'll love the flakey pastry crust, the custardy tart curd, and of course that lightly sweetened whipped cream on top.įor more festive lemon desserts try my Lemon Pound Cake or my Lemon Poppy Seed Cake. This Lemon Curd Tart is a fantastic dessert recipe for any springtime occasion like Easter or Mother's Day.

Lemon tart recipe youtube