Jamie Oliver 5 Ingredients Lemon Curd Tart

There’s something sneaky-good about the Jamie Oliver 5 Ingredients Lemon Curd Tart. First time I made it, the smell caught me off guard—sharp citrus curling up from the stovetop, puff pastry baking into these golden, crinkly ridges. That contrast, Tart lemon and buttery sweetness? Hits a nerve. It’s the kind of dessert that tastes like sunshine—but with bite. Anyway, I didn’t expect to love it this much. (inspired by Jamie Oliver)

Ingredients Needed

• 120g icing sugar, plus a bit extra for dusting everything at the end
• 320g sheet of ready-rolled puff pastry (cold is key here—don’t let it go floppy)
• 5 lemons—just enough to get 120ml juice once they’re squeezed within an inch of their lives
• 4 large eggs
• 150g raspberries, the plumper the better

How To Make Jamie Oliver 5 Ingredients Lemon Curd Tart

Prep the Pastry:

• Preheat your oven to 190°C.
• Lightly dust your counter with icing sugar.
• Unroll the cold puff pastry and sprinkle a bit more sugar on top.
• Grate the zest of two lemons over it—it should hit your nose hard.
• Roll the pastry back up tightly like a log.
• Slice it into discs, about the width of your finger.
• Press the discs into a 24cm non-stick ovenproof frying pan. Overlap and press into place to cover the base and slightly up the sides.
• Bake it on the bottom shelf of the oven for around 20 minutes, until golden and just puffed.

Make the Lemon Curd:

• Zest and juice the remaining lemons into a heatproof bowl. You need 120ml of juice.
• Add the rest of the icing sugar and crack in the eggs.
• Place the bowl over a pan of simmering water—don’t let the bowl touch the water.
• Whisk constantly for about 10 minutes. It’ll feel like forever, but don’t stop.
• Eventually, it thickens to a rich, silky curd.

Assemble the Tart:

• Pour that curd straight into the hot pastry. Don’t hesitate. If the edges are going too brown, wrap some foil around them like a scarf. Then? Under the grill for a couple minutes. Just until the top isn’t jiggly. That’s enough.

Serve:

• Let it cool. That’s non-negotiable. The curd needs time to hold itself together. Scatter raspberries—haphazard is fine—and give everything a snowfall of icing sugar. Then you eat.

Assemble the Tart:

• Pour that curd straight into the hot pastry. Don’t hesitate. If the edges are going too brown, wrap some foil around them like a scarf. Then? Under the grill for a couple minutes. Just until the top isn’t jiggly. That’s enough.

Serve:

• Let it cool. That’s non-negotiable. The curd needs time to hold itself together. Scatter raspberries—haphazard is fine—and give everything a snowfall of icing sugar. Then you eat.

Why I Love This Recipe

This tart, It’s honest. Tangy and unapologetic. I made it on a whim one Wednesday, trying to avoid work, and by Friday I was making it again for friends who ended up licking plates. There’s something clever in how simple it is—like it’s winking at you. “You thought this was hard?” Not even close.

Recipe Tips

• Cold pastry or nothing. Warm puff turns limp and forgettable.
• No direct heat on the curd. Simmering water only. Trust me—eggy curd is a tragedy.
• Whisk like you mean it. The moment you pause is the moment lumps start planning their rebellion.
• Foil saves pastry lives. If those edges get too tanned, they’ll outshine the curd.
• Chill out. Literally. Let the tart cool completely so every bite has that clean, sharp snap.

How To Store This Jamie Oliver 5 Ingredients Lemon Curd Tart

• At Room Temperature: Leave it out too long and it goes soft and sad. Two hours, max.
• In the Fridge: Tuck leftovers into a sealed container. Three days is your window. After that, the texture starts to wander.
• In the Freezer: Yes, you can freeze it. Wrap it like a gift—tight plastic, then into something solid. A month, tops. Thaw in the fridge overnight, then let it breathe before eating.
• Reheating: Honestly, Don’t. But if you must, 150°C for 10 minutes will do the trick. Just enough to take the chill off.

Let’s Answer a Few Questions! (FAQs)

Can I use bottled lemon juice?
You could. Should you, Not really. Fresh lemons give it that electric zing. Bottled stuff tastes like regret.

Can I make it ahead of time?
Yep. It’s actually better the next day. Let the curd settle in. Just wait on the raspberries till the last minute.

Frozen raspberries—okay or not?
Sure, if they’re all you’ve got. Thaw and blot them so you don’t get a soggy mess.

Is there a gluten-free version?
If you find a good gluten-free puff pastry, go wild. Everything else in the recipe is naturally gluten-free.

Nutrition Facts (per serving)

• Calories: 341
• Carbs: 51.3g
• Protein: 8.1g
• Fat: 16.8g
• Sugar: 22.7g
• Fibre: 1.6g
• Sodium: 0.6g

Try More 5 Ingredients Recipes:

• 5 Ingredients Crème Caramel
• 5 Ingredients Jools’ Chocolate Dreams
• 5 Ingredients Cherry Chocolate Mousse