Baked Lemon Curd Tart

Preparation 30 mins Cooking 60 mins Serves 8


  • 250g (2 cups) plain flour

  •  125g icing sugar, sifted

  •  pinch salt

  •  180g unsalted, butter, chilled and cubed

  •  60ml iced water

  •  4 eggs

  •  ¾ cup castor sugar

  •  ½ cup cream

  •  1/3 cup lemon juice

  •  1/3 cup lime juice

Cooking Instructions:

  1. Place the flour, icing sugar and salt into a bowl, mix well to combine.

  2.  using cold & dry fingertips, rub the butter through until the mixture resembles dry breadcrumbs.

  3.  Shape into a round, wrap in some plastic wrap & chill for 20 minutes.

  4.  Roll lightly onto a floured surface until 3mm thick.  Press into a greased 23cm tart pan.  Using a fork prick the base.  Chill again for 20 minutes.

  5.  Preheat the oven to 200°C.  Line the chilled pastry with baking paper, add some rice.

  6.  Bake for 15 minutes, remove weight bake for a further 10 minutes or until golden & crisp, cool.

  7.  Combine the eggs and sugar in a bowl whisk until just combined.

  8.  Add cream, lemon & lime juice, whisk until just combined.

  9.  Pour into cooled pastry shell.  Bake for 30 minutes or until just set.

  10.  Remove & cool.

  11.  Dust with icing sugar, to serve.

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