How to Make a Classic Lemon Tart — Silky Lemon Curd in a Crisp Pastry Shell

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Few desserts are as elegant or as satisfying as a classic lemon tart. The combination of a crisp, buttery pastry case and a silky, citrus-sharp filling is timeless — it works as a dinner party showstopper, a Sunday afternoon treat, or simply a reward for a good week’s baking. Chris from The Irish Baker Abroad brings his professional pastry training to this recipe, using a lemon curd filling that is richer and more intense than most home versions. The secret? A generous quantity of egg yolks, a full 150g of butter, and proper hob-cooking to get the curd thick and glossy before it goes into the shell.

This is a proper tarte au citron — the kind you would find in a French patisserie or a professional Irish bakery. It is also, despite its elegant appearance, entirely achievable at home. Chris breaks the process into two clear stages: making and blind-baking the pastry shell, then cooking the lemon curd on the hob before pouring it in. Chilling overnight gives the best results, though a few hours in the fridge will do if patience is in short supply. The filling sets to a beautifully smooth, just-wobbly texture that is deeply lemony without being sharp.

What Makes This Lemon Tart Special

Most home lemon tart recipes use a simple egg-and-cream filling. Chris’s version goes further — four whole eggs AND four egg yolks create an exceptionally rich, custardy curd. The extra yolks add both body and a deeper yellow colour. Combined with a full 150g of butter, the result is a lemon curd with a luxurious, almost ganache-like texture once set.

Chris also uses organic lemons, and for good reason. The zest of an organic lemon is far more aromatic and free from wax coatings, which makes a real difference to the flavour of the finished tart. He calls for approximately 200ml of fresh lemon juice — around four large lemons — which gives a bright, bold citrus flavour that is the backbone of the whole dish.

The double cream stirred in at the end is optional, as Chris says, but it rounds off the sharpness of the lemon beautifully and makes the filling even silkier. It is a small addition that lifts the recipe from a standard lemon curd tart to something genuinely special. If you have made Chris’s lemon drizzle cake before, you will recognise his instinct for using lemon generously and confidently.

Ingredients for Chris’s Classic Lemon Tart

For the Sweet Shortcrust Pastry

• 200g plain flour
• 100g salted butter, cold and diced small
• 2 heaped tablespoons icing sugar
• 1 large egg (about 70g)

For the Lemon Curd Filling

• 4 large eggs
• 4 large egg yolks
• 150g caster sugar
• 200ml fresh lemon juice (approx. 4 large organic lemons)
• Zest of 2 large organic lemons
• 150g salted butter, softened
• 100ml double cream

Step-by-Step Method

Step 1: Make the Pastry

Sift the plain flour into a large bowl. Add the cold, diced butter. Rub the butter into the flour with your fingertips. Work quickly to avoid warming the butter. Stop when the mixture looks like fine breadcrumbs.

Stir in the icing sugar. Make a well in the centre. Add the egg. Use a table knife to bring the dough together. Press it gently into a flat disc. Wrap in clingfilm and chill for 30 minutes.

Step 2: Blind Bake the Pastry Case

Preheat your oven to 180°C fan (200°C conventional). Lightly grease a 23cm loose-bottomed tart tin.

Flour your work surface lightly. Roll the chilled pastry out to about 2mm thickness. Line the tin carefully, pressing gently into the edges. Trim any excess from the top.

Prick the base with a fork. Line with baking parchment and fill with baking beans. Bake for 20–25 minutes until the pastry is light golden. Remove the parchment and beans. Return to the oven for 5 more minutes. The base should feel dry and crisp. Set aside to cool slightly.

Step 3: Prepare the Lemon Curd Filling

Add the 4 whole eggs and 4 egg yolks to a heatproof bowl. Add the 150g caster sugar. Whisk until just combined. Zest 2 of the organic lemons directly into the bowl. Squeeze all 4 lemons to get 200ml of juice. Add the juice to the bowl. Whisk gently to bring everything together.

Step 4: Cook the Curd on the Hob

Add the 150g of softened butter to the bowl. Place the bowl over a saucepan of gently simmering water (a bain-marie), or set it directly over a low to medium heat on the hob.

Stir the mixture steadily and continuously. Keep the heat low to medium. Do not rush. The curd will gradually thicken. It is ready when it coats the back of a spoon and holds a line when you run your finger through it.

Step 5: Strain and Finish with Cream

Pass the lemon curd through a fine sieve into a clean jug. This removes the zest and any cooked egg strands, leaving a perfectly smooth filling.

Gradually stir in the 100ml of double cream. Add it slowly and stir gently. The cream softens the sharpness and makes the filling silkier. Chris says this step is optional — taste it without the cream first if you prefer a more intense lemon flavour.

Step 6: Fill the Tart Case and Chill

Pour the warm lemon curd into the blind-baked pastry case. The shell should still be slightly warm — this helps the filling settle evenly.

Allow the tart to cool to room temperature. Then cover loosely and refrigerate. Chill for at least 4 hours. For the best results, leave it overnight. The filling will set to a beautifully smooth, sliceable consistency.

Tips and Variations from Chris

• Use organic lemons. The zest of an organic lemon is far more fragrant and free from wax. It makes a real difference.
• Don’t rush the curd. Low, steady heat is the key. High heat causes the eggs to scramble. Take your time and stir continuously.
• Sieve for perfection. Straining the curd through a fine sieve gives you a glass-smooth filling every time.
• The cream is optional. Stir it in for a mellower, silkier finish. Skip it for a bolder, sharper lemon flavour.
• Overnight chilling is best. A few hours will work, but overnight sets the curd to a perfect, firm yet yielding texture.
• Serve dusted with icing sugar. A light dusting of icing sugar just before serving adds a beautiful finish without extra sweetness.

This tart pairs beautifully with a dollop of freshly whipped cream or crème fraîche. It also works wonderfully alongside a slice of rhubarb and almond tart if you are making a dessert spread. The bright lemon notes are a natural contrast to richer, nutty desserts.

Watch Chris Make This Lemon Tart

Chris walks through every step of this recipe on his YouTube channel, The Irish Baker Abroad. Watch the video below to see his technique for making the curd on the hob and achieving the perfect set:

Serving and Storing Your Lemon Tart

Remove the tart from the fridge about 20 minutes before serving. A slightly cool tart is better than a cold one — the filling will be creamier and more yielding. Run a sharp knife under hot water before slicing for clean cuts.

This tart will keep in the fridge for up to three days. Cover it loosely to prevent the pastry from absorbing moisture and softening. It does not freeze well once filled, but the unfilled pastry case can be frozen for up to a month.

If you enjoy making desserts like this, you might also love Chris’s classic Bakewell tart with almond frangipane and raspberry jam, or his rhubarb and almond frangipane tart. For another citrus-forward bake, his lemon drizzle cake with double drizzle is a real crowd-pleaser. And for something entirely different, his traditional Irish Tipsy Cake showcases the fun side of Irish baking at its very best.

Frequently Asked Questions

Can I make the pastry in advance?

Yes. Make the pastry dough, wrap it in clingfilm and refrigerate for up to two days before rolling. You can also blind-bake the empty pastry case a day ahead and store it at room temperature in the tin.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives far better flavour. Bottled juice lacks the volatile citrus oils that make a lemon tart bright and aromatic. Use fresh lemons, especially organic ones, for the best results.

Why do I need both whole eggs and egg yolks?

The extra egg yolks add richness, a deeper golden colour, and a creamier texture to the curd. Whole eggs provide structure and help the filling set. Using both gives you the best of each — a curd that is rich yet holds its shape when sliced.

How do I know when the lemon curd is ready?

The curd is ready when it coats the back of a wooden spoon thickly and a line drawn through it with your finger holds its shape. It will thicken further as it cools, so do not overcook it. If in doubt, remove it from the heat a little early.

Chris, your Irish Baker Abroad, has been sharing the joy of Irish and European baking with his audience for years. His approach is always practical and encouraging — the kind of recipe teaching that makes you feel confident from the very first attempt. To see all his recipes on Love Ireland, visit the Irish Baker Abroad collection here.

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