Tangy Lemon Curd Tart

Tangy Lemon Curd Tart

Buttery crust filled with a smooth tangy lemon curd and topped with fresh berries. Perfect for a summer get-together.

60 min. prep time
10 servings
000 Ratings



1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract


1 cup sugar
1 tablespoon freshly grated lemon zest
3/4 cup freshly squeezed lemon juice
1/2 cup Land O Lakes® Butter, cut into 8 pieces


Sliced fresh strawberries and/or blueberries
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Mint leaves, if desired


Heat oven to 400°F. 

Combine 1/2 cup butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, milk and almond extract; beat at low speed until well mixed. 

Press dough onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Prick dough all over with fork. Bake 14-20 minutes or until light golden brown. Cool completely.

Beat eggs and egg yolks together in 1-quart saucepan with whisk. Whisk in 1 cup sugar, lemon zest and juice. Cook over medium-low heat, stirring constantly with wooden spoon, 15-20 minutes or until mixture coats back of spoon and is thickened. (Do not boil.) Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let mixture cool to room temperature, stirring occasionally, at least 1 hour. 

Pour cooled filling into cooled, baked crust. Refrigerate at least 2 hours. Top with fresh berries. Dollop each serving with whipped cream, if desired. Garnish with mint leaves, if desired.

Nutrition Facts (1 serving)

Calories: 370

Fat: 21g

Cholesterol: 175mg

Sodium: 180mg

Carbohydrates: 41g

Dietary Fiber: <1g

Protein: 5g

Recipe #12271©2002Land O'Lakes, Inc.

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