Print

Easy Lemon Curd Tart Recipe with Fresh Mixed Berries

easy lemon curd tart - featured image
Print Recipe

A bright and fresh lemon curd tart with a buttery crust topped with fresh mixed berries, perfect for summer gatherings or a simple yet impressive dessert.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour, sifted
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (25 g) granulated sugar
  • 1/4 tsp salt
  • 2–3 tbsp ice water
  • 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
  • 1 tbsp lemon zest, finely grated
  • 3/4 cup (150 g) granulated sugar
  • 3 large eggs, room temperature
  • 6 tbsp (85 g) unsalted butter, cut into small pieces
  • 1 1/2 cups (about 225 g) fresh mixed berries (strawberries hulled and sliced, blueberries, raspberries, blackberries)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Make the tart crust: In a bowl, combine flour, sugar, and salt. Cut in the cold butter with a pastry blender or fingers until mixture resembles coarse crumbs. Gradually add ice water and mix just until dough comes together. Wrap dough in plastic and chill for 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to about 12 inches diameter. Transfer to a 9-inch tart pan, pressing dough into edges. Trim excess dough and prick bottom with a fork.
  3. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden and set. Let cool completely on a wire rack.
  4. Prepare the lemon curd: In a medium saucepan, whisk together sugar, eggs, lemon juice, and lemon zest. Cook over medium-low heat, whisking constantly, until mixture thickens and reaches about 170°F (77°C), about 8-10 minutes.
  5. Remove from heat and whisk in butter piece by piece until smooth and glossy. Strain through a fine mesh sieve if desired. Cover with plastic wrap pressed on surface and chill at least 2 hours until set.
  6. Assemble the tart: Spoon lemon curd into cooled crust and smooth top. Arrange fresh mixed berries on top and garnish with mint leaves if using.
  7. Chill tart in refrigerator for at least 30 minutes before slicing to firm up the curd.

Notes

Chill dough before rolling to prevent shrinkage. Whisk lemon curd over medium-low heat to avoid curdling. Blind bake crust with weights to keep it crisp. Use fresh berries for best texture and flavor; thaw frozen berries and drain excess moisture if used. Lemon curd firms when chilled; if grainy, lower heat and whisk steadily. Curd can be made up to 3 days ahead and refrigerated.

Nutrition

Keywords: lemon curd tart, lemon tart, mixed berries dessert, summer dessert, easy tart recipe, fresh berries, lemon dessert

Find it online: https://breezybake.com/easy-lemon-curd-tart-recipe-with-fresh-mixed-berries-perfect-for-summer/