You know, holidays are just *better* with a truly special dessert, and if you’re looking for something that screams celebration, you absolutely have to try this Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas. It’s got this perfect balance of a buttery, slightly sweet crust and the most wonderfully tangy, bright lemon curd filling. And that little drizzle of glaze on top? It just finishes it off like a dream. I remember one Christmas morning, after all the presents were opened and everyone was still buzzing, I pulled this tart out. The smell alone made everyone stop and smile. It’s just one of those recipes that feels fancy but is actually so doable!

Gathering Your Lemon Curd Tart Ingredients

Okay, so to make this absolute showstopper of a Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas, you’ll need to gather a few things. Don’t worry, it’s not too crazy! Think of it like collecting treasures for your masterpiece.

For the Sweet Dough Crust

First up, the crust! You’ll need:

1 1/2 cups all-purpose flour – I like to sift it, just makes things a bit smoother.
1/2 cup powdered sugar – This is for that lovely sweetness in the dough.
1/2 cup unsalted butter, softened – Make sure it’s soft, like play-doh, not melted! This is super important for a tender crust.
1 large egg – Just one, but it holds everything together.
1 teaspoon vanilla extract – For that little hint of warmth.
1/4 teaspoon salt – Just a pinch to balance the sweetness.

For the Luscious Lemon Curd Filling

Now for the star of the show, the lemon curd! You’ll want these:

2 cups granulated sugar – Yup, a good amount for that sweet-tart balance.
1/2 cup cornstarch – This is what makes the curd nice and thick.
4 large eggs – These give the curd its richness and beautiful color.
1 cup fresh lemon juice – Seriously, use fresh! It makes ALL the difference. You can usually get about 3-4 lemons for this.
1 tablespoon lemon zest – Don’t skip this! It’s where all that intense lemon flavor lives. Zest it *before* you juice the lemons, okay?
1/4 cup water – Just to help things along.
2 tablespoons light corn syrup – This gives the curd a lovely shine and helps prevent crystallization.

For the Delicate Glaze

And for that final touch:

1/4 cup powdered sugar – Again, for sweetness and that pretty finish.
1-2 tablespoons milk – Just enough to get it drizzly, you want it smooth but not too thin!

Crafting Your Lemon Curd Tart with Sweet Dough

Alright, let’s get down to business and actually *make* this amazing tart! It feels like a big production, but honestly, it comes together pretty smoothly if you just follow along. The whole process, from crust to glaze, really makes this Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas so special.

Preparing the Sweet Dough Crust

First things first, let’s get that crust ready. Preheat your oven to 350°F (175°C). Grab a nice big bowl and cream together that softened butter and powdered sugar. You want it to be light and fluffy, almost like a pale cloud. Then, beat in the egg and that teaspoon of vanilla extract. In a separate bowl, give your flour and salt a quick whisk. Now, here’s the trick: add the dry stuff to the wet stuff *gradually*. Mix it until it’s *just* combined. Seriously, don’t overmix or you’ll get a tough crust, and nobody wants that! Once it looks like cohesive dough, press it evenly into the bottom and all up the sides of your 9-inch tart pan. Try to get it about the same thickness everywhere. Pop that into the oven for about 15-20 minutes. You’re looking for a light golden color. Once it’s done, take it out and let it cool just a bit while we whip up the filling.

Making the Zesty Lemon Curd

Okay, time for the star: the lemon curd! In a medium saucepan – make sure it’s not too small – whisk together the granulated sugar and the cornstarch until they’re nicely combined. Then, whisk in those four eggs, the fresh lemon juice, and all that lovely lemon zest. Now, this part is important: cook it over medium heat, but you *have* to stir constantly. Seriously, keep that whisk moving! You’ll see it start to thicken up and then bubble. Once it bubbles, cook it for another minute or so, still stirring, until it’s nice and thick. Take it off the heat and stir in the water and that light corn syrup. That corn syrup really gives it a beautiful, glossy finish.

Assembling and Baking the Tart

Now for the satisfying part: pouring that gorgeous lemon filling into your slightly cooled, pre-baked crust. Just pour it right in there and spread it out evenly. Then, carefully put the whole tart back into the oven. This second bake is usually about 20-25 minutes. You’ll know it’s ready when the curd is set. It shouldn’t jiggle like crazy when you gently shake the pan; it should look mostly firm. Let the tart cool completely on a wire rack. This is crucial! If you try to glaze it while it’s warm, you’ll just have a melty mess.

Creating and Applying the Glaze

Once your tart is totally cool – and I mean *cool* – it’s time for the glaze. In a small bowl, whisk together the 1/4 cup of powdered sugar and 1 to 2 tablespoons of milk. Start with just a tablespoon of milk and add more little by little until you get a nice, smooth, drizzly consistency. You want it thin enough to pour but thick enough that it doesn’t just run right off. Then, just drizzle it all over the top of your cooled tart. You can do zig-zags, a lattice, or just a simple drizzle – whatever makes you happy!

Tips for a Perfect Lemon Curd Tart with Sweet Dough

You know, even with the best recipe, a few little tricks can really elevate your baking. Making this Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas is so rewarding, and a few simple tips can make sure it turns out absolutely perfect every single time.

Achieving the Ideal Crust Texture

For that tender, buttery crust, the butter temperature is key! Make sure it’s soft, but not melted. If it’s too cold, it won’t cream properly, and if it’s too warm, you’ll end up with a greasy dough. Also, when you’re mixing the dough, just bring it together until it’s *barely* combined. Overmixing develops the gluten too much, which can make your crust tough instead of tender. And don’t skip that initial blind bake – it helps prevent a soggy bottom, which is a tart crime! For more baking tips, check out King Arthur Baking’s ingredient guides.

Ensuring a Silky Lemon Curd

The secret to silky smooth lemon curd is really just patience and constant stirring. Seriously, keep that whisk moving over medium heat. It helps distribute the heat evenly and prevents those dreaded lumps from forming. If you feel like you’re going to burn it, just pull it off the heat for a few seconds, keep stirring, and then put it back. That little bit of water and corn syrup we added also helps keep it wonderfully smooth and glossy.

Glazing and Chilling for Presentation

When you’re making that glaze, start with just a little milk and add more sparingly until you get that perfect drizzling consistency. You want it to flow nicely but not be so thin that it just disappears into the tart. And the chilling time is super important! Letting it chill for at least an hour really helps the curd set up properly and makes it so much easier to slice cleanly. Plus, it just tastes better when it’s nice and firm!

Celebrating with Your Lemon Curd Tart

This beautiful Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas is truly a showstopper, so make sure to give it the spotlight it deserves! It’s honestly stunning just as it is, but if you want to go the extra mile, a dollop of lightly sweetened whipped cream on the side is divine. Fresh berries, like raspberries or strawberries, also add a lovely pop of color and freshness that pairs perfectly with the tart lemon. It just makes the whole presentation feel even more special, especially for those holiday moments. For more festive dessert ideas, consider our triple chocolate cheesecake.

Serving Suggestions

Seriously, this tart is fantastic on its own, but a little something extra can make it even more festive. A big spoonful of freshly whipped cream, maybe with just a touch of vanilla or a tiny bit of powdered sugar mixed in, is just heavenly. Or, scatter some fresh berries right on top, or serve them on the side. They add a beautiful color contrast and a burst of freshness that’s just lovely with the rich lemon curd.

Storage and Reheating

If, by some miracle, you have leftovers of this amazing Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas, don’t worry! Just pop it into an airtight container or cover it well with plastic wrap and keep it in the refrigerator. It’ll be good for about 3-4 days. Since it’s so good chilled, I usually don’t bother reheating it, but if you prefer it a little less cold, you can let it sit at room temperature for about 15-20 minutes before serving. It’s also never a bad idea to have a slice with your afternoon tea!

Frequently Asked Questions about Lemon Curd Tart with Sweet Dough

Got questions about making this delicious Lemon Curd Tart with Sweet Dough and Glaze for Easter, Christmas? I totally get it! Baking can sometimes feel like a science experiment, but I’m here to help clear things up so your tart is absolutely perfect.

Can I make the sweet dough crust ahead of time?

Oh, absolutely! That’s one of my favorite make-ahead tricks. You can totally prepare the sweet dough for your tart and wrap it up tightly in plastic wrap. It’ll keep in the refrigerator for a day or two. Just let it sit out for about 15-20 minutes to soften up a bit before you press it into the pan. It saves so much time on busy holiday mornings!

How do I prevent the lemon curd from becoming lumpy?

The biggest thing is really just constant stirring! Seriously, keep that whisk moving like your tart depends on it (because it kind of does!). Try to keep the heat at a steady medium, not too high. If you see it starting to get a little too thick or feel like it might scorch, just pull the pan off the heat for a moment, keep stirring, and then pop it back on. That gentle heat and constant motion are the keys to a super smooth, silky curd. For more on preventing lumps, you can read about making lemon curd on Food Network.

What is the best way to store leftover lemon curd tart?

If you happen to have any leftovers (which is rare in my house!), just cover the tart tightly with plastic wrap or pop it into an airtight container. It needs to be stored in the refrigerator because of the curd and the glaze. It should stay nice and fresh for about 3 to 4 days. Honestly, it tastes great chilled, so no need to worry about reheating unless you really want to!

Can I substitute the lemon juice with other citrus?

You absolutely can! While lemon is classic, you could try lime juice for a key lime vibe, or even a mix of lemon and orange juice. Just keep in mind that different citrus fruits have different levels of sweetness, so you might need to adjust the sugar or zest a little bit. Lime juice, for example, can be a bit tarter, so you might want to add a touch more sugar or a bit more zest for that extra punch. It’s all about playing around and finding what you love! If you’re interested in other citrus recipes, check out our limoncello cake.

Nutritional Estimate for Lemon Curd Tart

Just a little note that the nutritional info you see here is an estimate, okay? It really depends on the specific brands of ingredients you use and how big you slice your tart! So, think of it as a ballpark figure to give you a general idea.

Amazing Lemon Curd Tart: 1 Stunning Recipe

Author: memorecipes.com
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A classic lemon curd tart with a sweet dough crust, perfect for Easter or Christmas celebrations.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups granulated sugar
1/2 cup cornstarch
4 large eggs
1 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup water
2 tablespoons light corn syrup
1/4 cup powdered sugar (for glaze)
1–2 tablespoons milk (for glaze)

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake the crust for 15-20 minutes, or until lightly golden. Let cool slightly.
While the crust cools, prepare the lemon curd. In a medium saucepan, whisk together granulated sugar and cornstarch.
Whisk in the eggs, lemon juice, and lemon zest.
Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Remove from heat and stir in the water and light corn syrup.
Pour the lemon curd into the pre-baked tart shell.
Bake the tart for another 20-25 minutes, or until the curd is set.
Let the tart cool completely on a wire rack.
For the glaze, whisk together powdered sugar and milk until smooth. Add more milk if needed to reach desired consistency.
Drizzle the glaze over the cooled tart.
Chill the tart for at least 1 hour before serving.

Notes

Ensure the butter is softened, not melted, for the crust.
Do not overmix the tart dough.
Stir the lemon curd constantly to prevent lumps.
Allow the tart to cool completely before glazing.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tart slice
Calories: 450
Sugar: 40g
Sodium: 100mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 150mg

Keywords: lemon curd tart, sweet dough, Easter dessert, Christmas dessert, citrus tart, holiday baking