Easy Citrus Tart Recipe

This Easy Citrus Tart Recipe is a tangy and creamy recipe, which is made with fresh lemon juice and a simple graham cracker crust. It’s a classic, foolproof recipe, ready in about 45 minutes, plus chilling time.

Easy Citrus Tart Recipe Ingredients

For the curd:

• 1 cup sugar
• 1 tablespoon grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
• Pinch of salt
• 3 large eggs plus 3 egg yolks
• 4 tablespoons cold unsalted butter, cut into small pieces

For the tart:

• 14 whole graham crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• Whipped cream, for topping

How To Make Easy Citrus Tart Recipe

1. Make the Lemon Curd: In a medium saucepan, whisk the sugar, lemon zest, lemon juice, and salt. In a separate small bowl, whisk the whole eggs and egg yolks, then whisk this into the lemon mixture.
2. Cook the Curd: Place the saucepan over medium heat and cook, whisking constantly, until the mixture is thick like pudding, which should take about 6 to 8 minutes.
3. Finish and Strain the Curd: Remove the pan from the heat and whisk in the butter, a few pieces at a time, until it is fully incorporated. Strain the curd through a fine-mesh sieve into a small bowl, using a spatula to push it through.
4. Chill the Curd: Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate until it is completely set, at least 4 hours.
5. Prepare the Crust: Preheat the oven to 350°F. Break the graham crackers into pieces and pulse them in a food processor with the sugar until they are finely ground. Drizzle in the melted butter and pulse again until the crumbs are moist.
6. Bake the Crust: Press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for about 10 minutes, or until golden. Transfer the crust to a wire rack and let it cool completely.
7. Assemble and Chill the Tart: Pour the chilled curd into the cooled crust. Gently press a piece of plastic wrap directly onto the surface of the filling. Refrigerate for at least 4 hours until the tart is fully set.
8. Serve: Before serving, carefully remove the springform ring. Transfer the tart to a platter and top with fresh whipped cream.

Recipe Tips

• How to get a non-soggy crust? The key is to cool the graham cracker crust completely before adding the chilled lemon curd. A warm crust can absorb moisture and become soft.
• Why do I need to strain the curd? Straining the cooked curd is an essential step to guarantee a perfectly silky-smooth texture. It removes any small bits of cooked egg or zest that might have formed.
• How do I know when the lemon curd is thick enough? It should be thick enough to coat the back of a spoon. When you draw a line through it with your finger, the line should hold its shape.
• Can I use bottled lemon juice? For the best, brightest flavor, fresh lemon juice is highly recommended. Bottled juice can sometimes have a dull or slightly metallic taste.

What To Serve With Citrus Tart

This tart is a wonderful dessert on its own, but it pairs beautifully with a few simple additions.

• A dollop of freshly whipped cream
• A garnish of fresh berries, such as raspberries or blueberries
• A dusting of powdered sugar
• A hot cup of tea or a light coffee

How To Store Citrus Tart

• Refrigerate: Cover the tart loosely with plastic wrap and store it in the refrigerator for up to 3 days. The crust will soften slightly over time.
• Freeze: You can freeze the tart without the whipped cream topping. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep for up to 1 month. Thaw in the refrigerator before serving.

Citrus Tart Nutrition Facts

• Calories: 450 kcal
• Carbohydrates: 55g
• Protein: 6g
• Fat: 23g
• Saturated Fat: 13g
• Sodium: 250mg
• Sugar: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Yogurt and Fruit Dessert Cup Recipe
• Lemon Cream Fillo Napoleon Recipe
• Blueberry Coffee Cake Recipe