I still remember the first time I had a slice of lemon curd tart. It was at a small café in a sleepy town, where the baker had this magical way of making desserts that felt like a warm hug. The tart had this perfect balance of sweetness and tang, with a buttery, melt-in-your-mouth crust. The sharp citrus zing of the lemon curd paired with the richness of the filling-it was unforgettable.
Since then, I’ve been on a mission to find the perfect lemon curd tart recipe. I stumbled upon Jamie Oliver’s Lemon Curd Tart and instantly knew this would be my go-to recipe. Not only is it simple, but the flavors are just right. If you’ve never made a lemon curd tart, this is the recipe to try.
Jamie Oliver’s Lemon Curd Tart Recipe
This tart recipe from Jamie Oliver is all about simplicity and bold flavor. What’s great about it is that the steps are straightforward, and it doesn’t require fancy ingredients or tools. In Jamie’s words, “Lemon curd is one of those things that makes everything better”. This recipe reflects that sentiment. It’s perfect for any occasion, from a casual afternoon tea to a fancy dinner party.
Ingredients Needed
Before diving into making the tart, let’s gather the ingredients. You probably have most of them at home already:
For The Pastry Crust
- 250g plain flour
- 125g unsalted butter (chilled, cut into cubes)
- 75g icing sugar
- 1 egg yolk
- A pinch of salt
- Ice-cold water (just a little bit)
For The Lemon Curd Filling
- 5 large eggs
- 200g caster sugar
- 150ml freshly squeezed lemon juice (about 4-5 lemons)
- 2 tsp finely grated lemon zest
- 100g unsalted butter (cubed)
Extras
- A little icing sugar for dusting (optional, but adds a nice touch)
How To Make Jamie Oliver’s Lemon Curd Tart
I won’t lie-making this tart from scratch felt a bit like a challenge the first time, but once you get the hang of it, you’ll be cruising through the process. Let me walk you through it:
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Making The Pastry
- Start by placing the flour, butter, and icing sugar into a food processor. Pulse until it looks like breadcrumbs.
- Add the egg yolk and a pinch of salt, and pulse again.
- Gradually add cold water (about a tablespoon at a time) until the dough starts to come together. You don’t want it too wet, just enough to form a ball.
- Wrap the dough in cling film and chill for about 30 minutes.
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Blind Baking The Crust
- Preheat your oven to 180°C (350°F).
- Roll out your dough on a floured surface and line your tart tin with it. Press it in gently to avoid any cracks.
- Line the tart with parchment paper and fill with baking beans or rice. Bake for 15 minutes.
- Remove the paper and beans and bake for another 10-15 minutes until golden brown. Let it cool.
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Making The Lemon Curd
- Whisk the eggs, sugar, lemon juice, and zest together in a heatproof bowl. Place the bowl over a pan of simmering water (double boiler style).
- Stir gently until the mixture thickens (this can take about 10 minutes). Be patient and keep stirring-burnt lemon curd is a sad fate.
- Once thickened, remove from heat and whisk in the butter until smooth.
- Pour the lemon curd into the cooled pastry shell. Smooth the top with a spatula.
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Chilling And Serving
- Let the tart chill in the fridge for at least 4 hours (or overnight if you can wait that long). This allows the curd to set beautifully.
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Serving
- Dust with icing sugar before serving if you like. A few fresh berries on top can add an extra pop of color.
Ingredient Science Spotlight
It’s amazing how a few simple ingredients work together to create something extraordinary. Here’s a quick look at the science behind some key ingredients:
- Lemon juice: The acid in the lemon juice is what gives the curd its signature tang. It also helps to thicken the mixture when combined with eggs.
- Eggs: Eggs act as the thickening agent in the curd. The proteins in the eggs denature and bind together, creating that smooth, custard-like consistency.
- Butter: Butter gives the lemon curd its creamy texture and richness. It also helps in stabilizing the curd once it’s cooled.
- Pastry flour: When making the crust, the type of flour you use matters. Pastry flour has a lower protein content than all-purpose flour, giving the crust that tender, flaky texture.
Expert Tips
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Pastry Tips
- Don’t overwork the pastry dough. Over-mixing it can lead to a tough crust.
- If the dough is too crumbly, add a tiny bit more cold water.
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Lemon Curd Consistency
- Keep the heat low while making the curd. High heat can cause the eggs to scramble.
- If you accidentally get a bit of scrambled egg in your curd, don’t worry. Just strain it through a fine sieve.
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Blind Baking Tricks
- Be sure to bake the crust until it’s golden. A pale crust can turn soggy once the curd is added.
- If you don’t have baking beans, use rice or dried beans to prevent the crust from puffing up.
Recipe Variations
Jamie’s version is fantastic, but here are a few ways you can mix things up:
- Ginger crust: Add a teaspoon of ground ginger to the pastry dough for a spicy kick.
- Lime curd: Swap the lemon juice for lime juice for a zesty twist. The lime curd will have a slightly different, but equally vibrant, flavor.
- Meringue topping: Top your lemon curd tart with a fluffy meringue for a classic lemon meringue tart variation. Simply whip egg whites and sugar until stiff peaks form, and bake the meringue until golden.
Final Words
Making Jamie Oliver’s lemon curd tart is more than just following a recipe. It’s about embracing the beauty of simple ingredients coming together in the most delicious way. Whether you’re a seasoned baker or a newbie in the kitchen, this tart is forgiving and rewarding.
FAQs
How Do I Make Jamie Oliver’s Lemon Curd For The Tart?
To make the lemon curd, whisk together eggs, sugar, lemon zest, lemon juice, and butter in a bowl. Heat it gently until thickened, then let it cool before pouring into the tart shell.
Can I Use Store-bought Pastry For Jamie Oliver’s Lemon Curd Tart?
Yes, you can use store-bought shortcrust pastry if you want to save time. Just bake it according to package instructions before adding the lemon curd.
How Long Should I Chill Jamie Oliver’s Lemon Curd Tart?
After assembling the tart, chill it for at least 2 hours to allow the curd to set properly and the flavors to develop.