Classic Lemon Tarts
Dreamy, tangy lemon tarts with a crisp cookie-like crust. This sweet, classic treat is easy to make and is the best after-dinner dessert.
- Fully baked tart crust
- 3 eggs
- 3/4 cup sugar
- 1 tbsp lemon zest
- 1/2 cup lemon juice
- 1 stick butter cut into small cubes
In a medium heatproof bowl, whisk together eggs, sugar, lemon zest, and lemon juice. Place the bowl over a saucepan of simmering water and cook on medium heat, whisking constantly, until the mixture becomes thick (it should coat the back of a wooden spoon). Mine took about 15 minutes to thicken, but it could take anywhere from 10-20 minutes.
Remove from heat and immediately strain the mixture through a sieve.
Add the butter cubes a few at a time, whisking until the butter is completely incorporated and the mixture is smooth. The longer you whisk, the airier your filling will become, so take your time with this step. Let it cool completely to room temperature before filling tart crusts.
Fill the crusts with the lemon curd and chill in the refrigerator for at least four hours before serving so the curd can set. You can top it with whipped cream or eat it as is.