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Tangy Lemon Curd Tart
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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


3 large Land O Lakes® Eggs

3 large Land O Lakes® Eggs (yolks only)

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

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

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