I’ll never forget the first time I tried Jamie Oliver’s Lemon Curd Tart. I had just moved into a new apartment and was trying to settle into my routine. I wanted to make something that felt like a hug in dessert form-a treat that was fresh and a little tangy, but not overly complicated. A friend of mine suggested trying Jamie’s lemon curd tart, and it ended up being one of those recipes that sticks with you. The buttery pastry paired with the bright, zesty curd is like a perfect little slice of sunshine.
What makes this tart so special is how simple it is, but the layers of flavor that come together in each bite. Whether you’re hosting a dinner party or just making something to impress the family, this tart will quickly become a favorite in your baking rotation.
Jamie Oliver’s Lemon Curd Tart Recipe
Jamie Oliver’s Lemon Curd Tart is a bit of a showstopper. What I love about this recipe is its balance: sweet, but with enough tang from the lemons to keep things interesting. The smooth lemon curd filling has a slight tartness that’s perfectly complemented by the crisp, buttery shortcrust pastry.
What I Love About Jamie’s Version
- The curd is made from scratch, so it’s fresh and vibrant.
- It doesn’t use too many ingredients, so it’s easy to whip up without needing any specialty items.
- The recipe has a nice, simple technique that feels elegant without being intimidating.
Ingredients Needed
Here’s what you’ll need to bring this tart to life:
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Shortcrust Pastry (store-bought Or Homemade)
- I’ll admit I’ve cheated and used store-bought a few times, especially when I’m pressed for time. But homemade pastry really brings this tart to the next level if you’re up for it.
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Butter (for Both Pastry And Curd)
- This is the secret to rich flavor. Unsalted butter gives you full control over the seasoning.
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Sugar (for Sweetness)
- White sugar is the base, but don’t be afraid to play around with it a bit if you want to adjust the sweetness to your taste.
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Lemons
- Fresh lemons are key. You’ll need zest and juice, so make sure to grab a couple of juicy ones!
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Eggs And Egg Yolks
- These give the curd its smooth, creamy texture.
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Cornstarch
- Used to thicken the curd to just the right consistency.
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Cream
- This is optional in the curd, but it really rounds out the richness. Some people skip it, but I think it’s what gives the tart its melt-in-your-mouth texture.
How To Make Jamie Oliver’s Lemon Curd Tart
Here’s the process that’ll guide you through creating this tart, step by step:
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Prepare The Pastry
- Roll out your shortcrust pastry to fit your tart pan. I usually dust the work surface lightly with flour to prevent sticking.
- Press the pastry into the pan, making sure to fill all the corners. Trim off any excess edges.
- Chill the pastry in the fridge for at least 30 minutes. This prevents it from shrinking during baking.
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Blind Bake The Pastry
- Line the pastry with baking paper, and fill it with baking beans or uncooked rice to keep the shape.
- Bake at 180°C (350°F) for 15 minutes. Then remove the paper and beans and bake for another 5 minutes until golden and crisp.
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Make The Lemon Curd
- While the pastry is cooling, whisk together the eggs, egg yolks, sugar, lemon juice, zest, and cornstarch in a saucepan.
- Over medium heat, slowly whisk in the butter until it’s fully melted and the mixture thickens. This can take about 5-10 minutes.
- Once thickened, remove from heat and stir in the cream (if you’re using it).
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Assemble The Tart
- Pour the curd into the cooled pastry shell, smoothing it out with a spatula.
- Let the tart cool completely at room temperature, then refrigerate for at least 2 hours to set.
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Serve And Enjoy
- When ready to serve, I like to add a light dusting of powdered sugar or a few fresh berries on top for a little flair.
Ingredient Science Spotlight
Let’s dive a bit deeper into the science of some key ingredients:
- Butter: The fat in butter contributes to the flakiness of the pastry and the smoothness of the curd. When making shortcrust pastry, cold butter is crucial because it creates layers of fat that puff up when baked, resulting in a tender crust.
- Lemons: The zest contains essential oils that carry the lemon’s aromatic flavor, while the juice gives it that fresh, tangy bite. The acidity in lemon juice also helps set the curd, making it thicken as it cools.
- Eggs and Yolk: The proteins in eggs act as a thickening agent when heated. The yolk is particularly important here as it adds richness and a silky smooth texture to the curd.
- Cornstarch: This is the secret weapon to prevent your curd from being too runny. It thickens the mixture without altering the flavor.
Expert Tips
- Chill the Pastry: Always chill your pastry before baking. It keeps the shape intact and prevents shrinking.
- Don’t Rush the Curd: Be patient when making the curd. Low and slow heat will prevent curdling and ensure the filling is velvety smooth.
- Use Fresh Lemons: The zest and juice from fresh lemons have the most intense flavor. Pre-squeezed lemon juice just doesn’t compare.
- Don’t Overmix the Curd: Once you remove it from the heat, don’t keep stirring obsessively. Give it a chance to cool and set without overworking it.
Recipe Variations
- Berry Topping: Add some fresh berries like raspberries or blueberries on top to balance out the tartness of the lemon curd.
- Coconut Twist: Try adding shredded coconut to the pastry dough for a tropical vibe that pairs wonderfully with the lemon.
- Ginger Crunch: For a spicy kick, infuse the curd with a little fresh ginger or add some candied ginger as a garnish.
Final Words
This Lemon Curd Tart is one of those recipes that always hits the spot. It’s bright, fresh, and feels like a sophisticated treat without too much effort. Whether you’re a beginner baker or a seasoned pro, Jamie’s version offers a clear, simple way to create something delicious. It’s a treat that’s perfect for any occasion, from a casual family dessert to a special gathering.
FAQs
How Do I Make Jamie Oliver’s Lemon Curd For The Tart?
To make Jamie Oliver’s lemon curd, you’ll need eggs, sugar, lemon juice, and butter. Whisk everything together, cook gently until thick, and then strain to get a smooth texture.
Can I Use Store-bought Pastry For The Tart?
Yes, you can use ready-made shortcrust pastry if you want to save time. Just blind-bake it before adding the lemon curd.
How Do I Know When The Lemon Curd Is Ready For The Tart?
The curd is ready when it coats the back of a spoon and leaves a trail when you run your finger through it. It should be thick but still smooth.