Few things are more satisfying than cutting through the crisp shell of a homemade lemon tart and hitting that bright, tangy curd underneath.

It's one of those desserts that looks like it took all day but really just requires patience in two stages: making the crust, then making the curd. Both are absolutely doable.

Ingredients

For the pastry crust:

1½ cups (190g) all-purpose flour

¼ cup (50g) granulated sugar

¼ teaspoon salt

½ cup (113g) cold unsalted butter, cubed

1 large egg yolk + 2 tablespoons heavy cream, mixed together

For the lemon curd filling:

3 large whole eggs + 2 egg yolks

¾ cup (150g) granulated sugar

½ cup (120ml) fresh lemon juice (about 2–3 lemons)

Zest of 2 lemons

½ cup (113g) unsalted butter, cut into cubes

Start With the Crust

In a large bowl, whisk together flour, sugar, and salt. Add the cold butter and work it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces throughout. Drizzle in the egg yolk and cream mixture and mix with a fork until the dough starts to come together.

Turn it out onto plastic wrap, press and shape into a disc, and refrigerate for at least 1 hour. When chilled, roll the dough into a circle and press it into a 9- or 10-inch tart pan with a removable base. Dock the bottom with a fork and freeze for 30 minutes.

Preheat the oven to 375°F (190°C). Bake the crust for about 20 minutes until lightly golden. Then reduce the temperature to 350°F.

Make the Curd While the Crust Bakes

In a medium bowl, whisk the eggs and yolks together and set aside. In a medium saucepan over medium heat, combine the lemon juice, zest, butter, and sugar. Stir until the butter melts and the sugar dissolves.

Slowly pour the hot lemon mixture into the eggs in a thin stream, whisking constantly — this tempers the eggs so they don't scramble. Pour everything back into the saucepan and cook over medium-low heat, stirring constantly, until the curd thickens enough to coat the back of a spoon. You can test it by drawing a line through the curd on the spoon — if it holds, it's ready.

Fill and Finish

Pour the warm curd into the baked tart shell and smooth the surface. Bake at 350°F for another 10 minutes, just until the edges are barely set. The center should still wobble slightly.

Refrigerate for at least 2 hours before slicing. Serve with a dollop of whipped cream or a few fresh raspberries. The brightness of the curd against the buttery crust is exactly what a good lemon tart should taste like — sharp, rich, and a little addictive.

Tips to Get It Right

Use organic lemons when possible since you're using the zest. Always use fresh lemon juice — bottled is too acidic and will throw off the flavor. Pour the curd slowly and keep whisking during tempering; rushing that step is how scrambled egg curd happens. And if the crust puffs up after blind baking, just press it back gently with the bottom of a measuring cup.