Creamy Vanilla Lemon Curd Tart Recipe
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!
Servings 10 slices
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
- 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
