Say hello to your new favorite dessert: this Vanilla Lemon Curd Tart recipe! It’s got a buttery, no-shrink crust that’s crisp and tender, a creamy lemon curd with a hint of vanilla, and a topping of stabilized whipped cream with juicy strawberries. This tart is tangy, sweet, and oh-so-pretty—perfect for spring gatherings or a cozy treat at home.
I’ve been tinkering with this recipe to get it just right, and let me tell you, it’s been a journey! From runny curd woes to a crust that smelled a bit too much like vinegar fresh from the oven, I’ve learned a few tricks along the way. Today, I’m sharing all my secrets so you can nail this tart on your first try. Let’s dive in!
Why You’ll Love This Vanilla Lemon Curd Tart Recipe
- Creamy & Tangy Filling: The lemon curd is silky smooth with a subtle vanilla twist that balances the zing.
- No-Shrink Crust: A touch of white wine vinegar keeps the crust tender and in place—no more slumping sides!
- Make-Ahead Friendly: Prep the curd or crust ahead for stress-free baking.
- Topping Fun: Stabilized whipped cream and berries make it extra special.
- Versatile Dessert: Serve it chilled with whipped cream, a dusting of powdered sugar, or at room temp with berries—your call!
The Journey to the Perfect Tart
This recipe started with a classic lemon curd tart idea, but I wanted to add my own spin. I experimented with lemon emulsion for extra punch (spoiler: it made the curd too runny and too lemony-if you can believe that’s possible), then dialed it back to vanilla extract for depth. The crust? Oh, it had its moments—shrinking, smelling like a vinegar factory—but reducing the white wine vinegar to 1 1/2 teaspoons and perfecting the blind bake fixed it all. Now, it’s a tart I’m proud to share with you!
Ingredients You’ll Need to Make
Tart Crust Ingredients:
- 1 1/4 cups (150g) all-purpose flour: The base of our tender crust.
- 1/4 cup (50g) granulated sugar: Adds a hint of sweetness.
- 1/4 teaspoon salt: Enhances flavor.
- 1/2 cup (115g) unsalted butter: Cold and cubed for that buttery texture.
- 1 large egg yolk: Binds the dough and adds richness.
- 1 1/2 teaspoons white wine vinegar: Keeps it tender without a strong smell.
- 1-2 tablespoons ice water: Just enough to bring it together.
Vanilla Lemon Curd Ingredients:
- 2/3 cup (160g) fresh lemon juice: About 3-4 lemons—fresh is best!
- Zest of 2 lemons: Boosts that citrusy kick.
- 1 cup (200g) granulated sugar: Sweetens the tartness.
- 3 large eggs + 1 large egg yolk: For a thick, custardy curd.
- 1/2 cup (115g) unsalted butter: Cubed, for creaminess.
- Pinch of salt: Balances the flavors.
- 1 teaspoon vanilla extract: The secret to a warm, rounded taste.
Topping Ingredients (Optional):
- Stabilized Whipped Cream: Made with xanthan gum (recipe here).
- Fresh Strawberries, Rasperries, or Blueberries: Perfect for another fresh flavor to compliment the lemon.
- Dusting of Powdered Sugar: Simple and elegant just prior to serving.
How to Make a Vanilla Lemon Curd Tart
Step 1: Make the Tart Crust
- Mix the Dry Ingredients: In a large bowl, whisk together flour, sugar, and salt. Simple start!
- Cut in the Butter: Using a pastry cutter or fork, work the cold butter into the flour until you get coarse crumbs—think pea-sized pieces. Keep it cold for the best texture.
- Add the Wet Ingredients: In a small bowl, stir the egg yolk, white wine vinegar, and 1 tablespoon ice water. Pour it into the flour mixture and mix until it just comes together. If it’s crumbly, add another teaspoon of water—but be very careful to not overdo it! Your tart dough will be very crumbly and dry but should come together when you form it for chilling.
- Chill: Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes to 1 hour. This helps prevent shrinking later.
Step 2: Roll, Freeze, & Blind Bake
- Roll the Dough: On a lightly floured surface, roll the dough to fit a 9-inch tart pan. Press it in, trim the edges, and pop it in the freezer for at least 1 hour. Freezing is key for no-shrink magic!
- Prep for Baking: Preheat oven to 375°F (190°C). Right before baking, poke the frozen crust bottom with a fork. Wet a piece of parchment paper, crunch it into a ball, dry it with a towel, and press it into the crust—it molds to every crevice!
- Blind Bake: Fill the parchment-lined crust to the top with dried beans. Bake for 20 minutes until the edges are golden. Remove parchment and beans, then bake 10 minutes more until the bottom is golden brown. Cool completely.
Tip: The wet parchment trick is genius—it hugs the frozen dough, letting the beans hold every edge in place!
Step 3: Make the Vanilla Lemon Curd
- Heat the Base: In a medium saucepan over medium heat, whisk lemon juice, zest, sugar, and salt until the sugar dissolves—about 2-3 minutes.
- Melt the Butter: Add butter cubes and stir until nearly melted.
- Temper the Eggs: In a bowl, whisk the eggs and yolk. Slowly pour half the warm lemon mixture into the eggs, whisking constantly to prevent curdling. Once smooth, add it back to the saucepan with the remaining lemon mixture.
- Cook to Perfection: Stir constantly over medium-low heat until it thickens and reaches 170-180°F (77-82°C), about 5-7 minutes. Don’t let it boil!
- Finish with Vanilla: Remove from heat, stir in vanilla extract, and strain through a fine-mesh sieve. Let it cool slightly.
Tip: Tempering keeps the eggs silky—no scrambled bits here!
Step 4: Assemble and Chill
- Fill the Crust: Pour the warm curd into the cooled crust, spreading it evenly.
- Chill: Refrigerate for at least 1 hour to set the curd. Patience pays off!
- Add Topping (Optional): Pipe or dollop stabilized whipped cream (I used xanthan gum for staying power—check the recipe here) and top with sliced strawberries. (Raspberries are amazing too!)
Step 5: Serve
Slice and serve chilled or at room temperature. Top with whipped cream, fresh berries, or a dusting of powdered sugar if you’re feeling fancy!
Recipe Notes & Troubleshooting
- Why White Wine Vinegar? It’s milder than regular white vinegar, giving the crust tenderness without a harsh taste. I cut it to 1 1/2 teaspoons after the original 1 tablespoon gave off a strong smell during baking—problem solved!
- Freezing the Crust: An hour in the freezer locks in the shape—pair it with the wet parchment and beans for a perfect fit.
- Curd Thickness: The 170-180°F range is your sweet spot. Too low, and it’s runny; too high, and it gets grainy. Tempering the eggs was a game-changer for me!
- Topping Options: Try raspberries, blueberries, or even a dusting of powdered sugar if whipped cream isn’t your thing.
How to Store This Vanilla Lemon Curd Tart Recipe
- Fridge: Store the tart covered in the refrigerator for up to 3 days. The curd stays creamy!
- Freezer: Freeze the baked crust (unfilled) for up to 1 month, or the whole tart for up to 2 weeks—thaw in the fridge before serving.
Final Thoughts
This Vanilla Lemon Curd Tart is a labor of love, tweaked to perfection with your help (yes, you, reading this!). The vanilla adds a cozy twist to the classic lemon vibe, and that tender crust? It’s a game-changer. Whether you’re baking for a crowd or just treating yourself, this tart is sure to impress. Let me know how it turns out—I’d love to hear your success stories (or any questions) in the comments below!
Happy baking!
Creamy Vanilla Lemon Curd Tart Recipe
Description
Brighten your day with this Vanilla Lemon Curd Tart! A tender, no-shrink crust cradles a creamy, tangy lemon curd kissed with vanilla, topped with stabilized whipped cream and strawberries. After some trial and error—runny curd and a vinegar-scented crust—I’ve nailed a foolproof method: freezing the dough, tempering the eggs, and a touch of white wine vinegar. It’s zesty, sweet, and perfect for any occasion—whether plain or dressed up with berries!
Ingredients
For the Tart Crust:
- 1 ¼ c. all-purpose flour, 150g
- ¼ c. granulated sugar, 50g
- ¼ tsp. salt
- ½ c. unsalted butter, cold and cubed, 115g
- 1 large egg yolk
- 1 ½ tsp. white wine vinegar
- 1-2 tbsp. ice water, start with 1
For the Vanilla Lemon Curd:
- ⅔ c. fresh lemon juice, 160g, about 3-4 lemons
- Zest of 2 lemons
- 1 c. granulated sugar, 200g
- 3 large eggs
- 1 large egg yolk
- ½ c. unsalted butter, cubed, 115g
- Pinch of salt
- 1 tsp. vanilla extract
For the Topping (Optional):
- Stabilized whipped cream, see recipe notes
- Fresh strawberries, raspberries, or blueberries
Instructions
Make the Tart Crust:
- In a large bowl, whisk flour, sugar, and salt.
- Cut in cold butter with a pastry cutter or fork until coarse crumbs form (pea-sized pieces).
- Mix egg yolk, white wine vinegar, and 1 tbsp. ice water; add to flour mixture, stirring until dough forms. Add more water, 1 tsp. at a time, if needed.
- Shape into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Roll dough on a lightly floured surface to fit a 9-inch tart pan. Press in, trim excess, and freeze for at least 1 hour.
- Preheat oven to 375°F (190°C). Poke the frozen crust bottom with a fork. Wet parchment paper, crunch into a ball, dry with a towel, and press into the crust. Fill to the top with dried beans.
- Bake 20 minutes until edges are golden. Remove parchment and beans, bake 10 minutes more until bottom is golden brown. Cool completely.
Make the Vanilla Lemon Curd:
- In a medium saucepan over medium heat, whisk lemon juice, zest, sugar, and salt until sugar dissolves (2-3 minutes).
- Add butter cubes, stirring until nearly melted.
- In a bowl, whisk eggs and yolk. Slowly pour half the warm lemon mixture into the eggs, whisking constantly. Return to the saucepan with remaining mixture.
- Stir constantly over medium-low heat until it thickens and reaches 170-180°F (77-82°C), about 5-7 minutes. Don’t boil!
- Remove from heat, stir in vanilla extract, and strain through a fine-mesh sieve. Cool slightly.
Assemble and Top:
- Pour warm curd into cooled crust, spreading evenly.
- Pipe or dollop stabilized whipped cream on top, then add sliced strawberries, raspberries, or blueberries
- Refrigerate 1 hour to set. Serve chilled.
Notes & Tips
- White Wine Vinegar: Used for its mild flavor to keep the crust tender. Reduced to 1 1/2 tsp. to avoid a strong baking smell—taste stays neutral
- Freezing Trick: Freezing the rolled crust for 1 hour prevents shrinking; the wet parchment helps beans hug every edge.
- Curd Consistency: Aim for 170-180°F—tempering eggs prevents curdling. If runny, reheat or add a cornstarch slurry (1 tsp. + 1 tbsp. water).
- Stabilized Whipped Cream: If you’re topping with whipped cream, check out my post on how to stabilize it so it doesn’t separate – it’s a game changer
- Topping Ideas: Whipped cream, dusting of powdered sugar, or fresh berries all taste amazing! Or plain is delicious too!
Nutrition
Serving: 1slice
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