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Perfect Lemon Curd Tart Recipe Easy Homemade Dessert with Fresh Berries

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A bright and fresh lemon curd tart with a buttery flaky crust topped with fresh berries, perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 1 ¼ cups (160 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar
  • ½ teaspoon fine sea salt
  • ½ cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 2 tablespoons ice-cold water (add more if needed)
  • 3 large eggs
  • 1 cup (200 g) granulated sugar
  • ⅔ cup (160 ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • 1 cup (150 g) fresh strawberries, hulled and halved
  • ½ cup (75 g) fresh blueberries
  • ½ cup (75 g) fresh raspberries

Instructions

  1. Make the Tart Dough: In a bowl, whisk together flour, sugar, and salt. Add cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits. Add the egg yolk and 2 tablespoons of ice water. Gently mix until the dough just comes together. If too dry, add water, 1 teaspoon at a time. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 12 inches (30 cm) diameter. Transfer to your tart pan, pressing gently into edges. Trim excess dough. Prick the base with a fork to prevent puffing. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake another 8-10 minutes until golden. Let cool slightly.
  3. Prepare the Lemon Curd: In a medium saucepan, whisk eggs and sugar until combined. Add lemon juice, zest, and butter pieces. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula for about 8-10 minutes until thickened and glossy. Remove from heat and strain through a fine mesh sieve. Cover with plastic wrap pressed onto the surface and let cool to room temperature.
  4. Assemble the Tart: Pour the cooled lemon curd into the baked tart shell and smooth the top. Refrigerate for at least 2 hours to set. Just before serving, arrange fresh berries on top in a casual pattern.
  5. Serve and Enjoy: Remove tart from fridge about 10 minutes before slicing to soften slightly. Use a sharp knife wiped between cuts for clean slices. Serve on its own or with whipped cream if desired.

Notes

Keep butter cold for flaky crust. Blind bake crust to prevent sogginess. Stir lemon curd constantly over medium-low heat to avoid scrambling eggs. Strain curd for silky texture. Chill tart for at least 2 hours to set filling. Use fresh lemons for best flavor. Variations include gluten-free crust, dairy-free curd, and different berry or fruit toppings.

Nutrition

Keywords: lemon curd tart, lemon tart, fresh berries dessert, easy lemon tart, homemade lemon curd, tart recipe, summer dessert, quick dessert

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