Jamie Oliver Lemon Curd Tart is made with ready-rolled puff pastry, fresh lemons, free-range eggs, icing sugar, and raspberries. This easy Lemon Curd Tart recipe creates a delicious and tangy dessert that takes about 45 minutes to prepare and can serve up to 8 people.
This Jamie Oliver Lemon Curd Tart Recipe Is From 5 Ingredients Mediterranean Cookbook.
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💛 Why You’ll Love This Lemon Curd Tart Recipe:
- Bright Lemon Taste: This tart has a fresh lemon flavor that is very refreshing. It tastes great!
- Crispy and Buttery Crust: The crust made from puff pastry is light and crispy, which goes really well with the creamy lemon filling.
- Easy to Find Ingredients: The ingredients for this tart are simple and easy to get, so you can make it without any hassle.
- Great for Any Event: This tart is perfect for big dinners or just having something sweet in the afternoon. It fits any situation.
- Looks Beautiful: With its shiny, golden crust and bright yellow filling topped with red raspberries, this tart not only tastes good but also looks beautiful on your table.
🍋 Jamie Oliver Lemon Curd Tart Ingredients
- 1/2 cup (120 g) icing sugar, plus extra for dusting
- 11 oz (320 g) ready-rolled puff pastry, chilled
- 5 lemons (enough to yield 1/2 cup or 120 ml of juice)
- 4 large free-range eggs
- 1 cup (150 g) raspberries
🥮 How To Make Jamie Oliver Lemon Curd Tart
- Preheat the Oven: First, preheat your oven to 375°F (190°C/gas mark 5). This ensures your oven is at the right temperature for baking the tart.
- Prepare the Pastry: Dust a clean work surface with some icing sugar. Unroll the chilled puff pastry and discard the paper. Sprinkle more icing sugar over the pastry and grate the zest of 2 lemons on top. Roll the pastry tightly back into a log and slice it into 0.4-inch (1 cm) discs.
- Form the Pastry Base: Lightly oil a 9.5-inch (24 cm) non-stick ovenproof frying pan with olive oil. Arrange the pastry discs around the sides and base of the pan, pressing them together well to form a single pastry layer. Bake in the bottom of the oven for 20 minutes or until lightly golden.
- Make the Lemon Curd: While the pastry bakes, grate the zest from the remaining 3 lemons into a large heatproof bowl. Squeeze in the juice from all 5 lemons to measure out 1/2 cup (120 ml). Add 1/2 cup (120 g) of icing sugar and the eggs to the bowl. Set this bowl over a pan of simmering water on medium heat. Whisk continuously for about 10 minutes or until the mixture thickens and can coat the back of a spoon. Remove from the heat once thickened.
- Assemble the Tart: Pour the thickened lemon curd into the baked pastry case. If the pastry edges begin to darken too much, cover them with tin foil. Place the tart under a hot grill for a few minutes just until the curd sets slightly.
- Serve: Let the tart cool to room temperature before serving. Scatter a handful of fresh raspberries over the top of the tart and place the rest alongside. Dust with a little extra icing sugar for added sweetness.
đź’ Recipe Tips
- Keep the Pastry Cold: Before you start, make sure the puff pastry is cold. This helps it stay firm and easy to work with.
- Spread the Lemon Zest Well: When you add lemon zest to the pastry, spread it all over. This makes sure every piece of your tart tastes lemony.
- Watch the Pastry in the Oven: Check the pastry while it’s baking. If the edges get too dark, cover them with foil. This keeps the edges from burning and keeps the whole crust a nice golden color.
- Stir the Lemon Curd All the Time: While making the lemon curd, keep stirring so it cooks evenly and doesn’t get lumpy. It’s done when it’s thick enough to stick to a spoon.
- Let the Tart Cool: After cooking, let the tart cool down to room temperature. This helps the curd get firm and makes the tart taste better.
🍨 What To Serve With Lemon Curd Tart?
Lemon Curd Tart goes great with whipped cream, vanilla ice cream, mint leaves, or just some powdered sugar on top. You can also enjoy it with espresso, tea, Prosecco, or sparkling water for a really nice dessert.
🎚 How To Store Leftovers Lemon Curd Tart?
- Refrigerate: You can keep the tart in the fridge for 3 days. Just cover it well or put it in a container with a lid.
- Freeze: If you want to freeze it, you can keep it for a month. Wrap it in plastic and then in foil. Remember to let it thaw in the fridge before you eat it.
FAQs
Can I Use Bottled Lemon Juice Instead Of Fresh Lemons?
Yes, but fresh lemons taste better and give the tart a fresher flavor.
What Kind Of Puff Pastry Should I Use?
Choose a puff pastry made with butter for the best taste and texture.
How Do I Know When The Lemon Curd Is Thick Enough?
The curd is ready when it sticks to a spoon without falling off easily. It should feel smooth and creamy.
How Can I Keep The Pastry From Shrinking In The Oven?
Press the pastry firmly into the pan without stretching it to avoid shrinking.
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Jamie Oliver Lemon Curd Tart Nutrition Facts
- Calories 341
- Total Fat 16.8g
- Saturated Fat 7.5g
- Total Carbs 51.3g
- Dietary Fiber 1.6g
- Total Sugars 22.7g
- Protein 8.1g
Jamie Oliver Lemon Curd Tart
Description
Jamie Oliver Lemon Curd Tart is made with ready-rolled puff pastry, fresh lemons, free-range eggs, icing sugar, and raspberries. This easy Lemon Curd Tart recipe creates a delicious and tangy dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the Oven: First, preheat your oven to 375°F (190°C/gas mark 5). This ensures your oven is at the right temperature for baking the tart.
- Prepare the Pastry:Â Dust a clean work surface with some icing sugar. Unroll the chilled puff pastry and discard the paper. Sprinkle more icing sugar over the pastry and grate the zest of 2 lemons on top. Roll the pastry tightly back into a log and slice it into 0.4-inch (1 cm) discs.
- Form the Pastry Base:Â Lightly oil a 9.5-inch (24 cm) non-stick ovenproof frying pan with olive oil. Arrange the pastry discs around the sides and base of the pan, pressing them together well to form a single pastry layer. Bake in the bottom of the oven for 20 minutes or until lightly golden.
- Make the Lemon Curd:Â While the pastry bakes, grate the zest from the remaining 3 lemons into a large heatproof bowl. Squeeze in the juice from all 5 lemons to measure out 1/2 cup (120 ml). Add 1/2 cup (120 g) of icing sugar and the eggs to the bowl. Set this bowl over a pan of simmering water on medium heat. Whisk continuously for about 10 minutes or until the mixture thickens and can coat the back of a spoon. Remove from the heat once thickened.
- Assemble the Tart:Â Pour the thickened lemon curd into the baked pastry case. If the pastry edges begin to darken too much, cover them with tin foil. Place the tart under a hot grill for a few minutes just until the curd sets slightly.
- Serve:Â Let the tart cool to room temperature before serving. Scatter a handful of fresh raspberries over the top of the tart and place the rest alongside. Dust with a little extra icing sugar for added sweetness.
Notes
- Keep the Pastry Cold:Â Before you start, make sure the puff pastry is cold. This helps it stay firm and easy to work with.
- Spread the Lemon Zest Well:Â When you add lemon zest to the pastry, spread it all over. This makes sure every piece of your tart tastes lemony.
- Watch the Pastry in the Oven: Check the pastry while it’s baking. If the edges get too dark, cover them with foil. This keeps the edges from burning and keeps the whole crust a nice golden color.
- Stir the Lemon Curd All the Time: While making the lemon curd, keep stirring so it cooks evenly and doesn’t get lumpy. It’s done when it’s thick enough to stick to a spoon.
- Let the Tart Cool:Â After cooking, let the tart cool down to room temperature. This helps the curd get firm and makes the tart taste better.
Jamie Oliver Lemon Curd Tart