Citrus Curd Tart

January 26, 2017 • 0 comments

Citrus Curd Tart
This is a Jamie Oliver recipe and is one of my favorite ways to use extra eggs! The curd is wonderful on its own, served with some whipped cream or in a tart as seen here. Enjoy!
  • Prep Time:
  • Cook Time:
  • Servings: 12


Dough– (This recipe makes enough for 2 pies, I often freeze the second and use at a later time)

3 1/4 cups all-purpose flour

1 cup plus 6 tbsp. powdered sugar

1 cup plus 2 tbsp. butter, room temp

1 lemon, zested

4 large egg yolks

medium pinch of salt

seeds from 1 vanilla bean

2-4 tbs[. cold milk or water

1. Cream butter, powdered sugar and salt.  Add flour, vanilla seed, zest and yolks.

2. When the mixture comes together, add the cold milk/water.

3. Split into 2 portions, wrap in plastic and refrigerate for at least 1 hour.

4. Preheat the oven to 37o. Remove 1 portion and roll dough on a
lightly floured surface until 1/4-1/8 inches thick.  Place dough in a
deep dish pie pan.  Lay a piece of parchment paper over the dough and
fill with pie weights or dried beans.

5. Bake 15 minutes and let cool completely.

Citrus Curd-

7 large egg yolks

7 whole eggs

2 cups plus 2 tbsp. sugar

1 1/14 cups plus 2 tbsp. citrus juice, plus zest from fruit

1 1/4 cups unsalted butter, room temp

1. Put yolks, whole eggs, sugar and zest into a thick bottomed pan
and whisk over very low heat.  Whisk about 4 minutes, or until the
mixture begins to thicken.

2. Change to a wooden spoon and add the butter, stirring
continually.  As soon as it coats the back of the spoon, remove from

3. Cool slightly, whisk once more and pour through a sieve.  Let cool completely.

Note- I have only tried this recipe with lemons but I
am sure it would be lovely with other citrus fruits.  Also, if you love
a good meringue, it is a great way to use the remaining whites.  Just
add 1 cup plus 2 tbsp sugar and beat until stiff peaks form. Lastly,
this tart is wonderful with fresh peaches or blackberries on top!

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