No ImageLemon Tart

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  1. Bhuvana

    Hi! Thanks for this wonderful recipe. I had a small problem with this. My lemon tart came out perfect except that when I was ready for serving there were water droplets on top of it. I had chilled the tart only after it completely cooled. I had to damp it with tissue before serving. Why do you think this happened?

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  2. Melisa

    The lemon custard was too thin, cooked it longer, consistency was off. Tasted great. Too much work for the effort. Disappointed. Liked the crust

    xxxxxyyyyy

  3. Vitek Pazdera

    I’ve done this recipe a couple of times already (love the website by the way) but I still cannot wrap my head around the “3/4 cup of lemon juice” for the lemon curd. It is just too much! The sourness of the lemons is just too overpowering despite the sugar. I’m using the same cup for all the measurements in the recipe. Last time I just put in enough lemon for it to taste good (juice of approximately 1 lemon) and it worked. Has anybody had the same experience?

  4. Sarah

    Can the lemon curd mixture be left overnight in the refrigerator and baked the next day?

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  5. Michelle

    I just made this yesterday for my bf’s bday (he loves lemon stuff) and it was phenomenal! I’m very very happy with the results, especially since I was a bit apprehensive since people seemed to have trouble with the crust. This is the best crust (lemony and almondy!) I’ve ever had. Here’s what I did:

    Crust: I was running low on time, so I chilled it for 1 hr 5min. I let it sit out for 8min. I also didn’t mix it a lot beforehand- as soon as it looked remotely dough-y I popped it in the fridge. I used a large egg and my butter was not very soft- it sat out for maybe 15 min. at 75F, so it was soft on the outside, but the inside was a bit hard still. I neglected pie weights and just poked a lot of holes. It still puffed up, but I poked more and it came down. Still, there was barely room for the curd, but the crust came out flaky and fluffy.

    For the curd I was 2 tbsp short of lemon juice, so I substituted some orange juice. I also might have started cooking the curd a bit (left it too long on the double boiler), so there were cooked bits, but it all got cooked in the oven anyway! Definitely put the tart pan on another pan, once the curd is in, it’s easy to spill!

    My candied zest was also last minute, but dried out enough after a couple hours to put on the tart and taste good.

    This tart was a tad sweet, but very professional tasting and looking (although I couldn’t get it out of the pan, despite greasing it generously). I would buy this in a store! The whole process took me two hours, fifteen minutes (I started with the crust and worked on the curd and candied zest while it was in the fridge). I didn’t notice the orange juice, by the way, and my bf said it was very lemony! thanks, Elise, for another fabulous recipe that is very accessible to an ordinary person! Oh yeah, and I didn’t have time to chill this, but it was still good. I set it out at room temp for two hours (while we went to dinner).

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