Jamie Oliver’s Lemon Curd Tart Recipe

Jamie Oliver’s Lemon Curd Tart is the perfect balance of zesty tang and creamy sweetness, offering a delightful, refreshing treat that pairs beautifully with any occasion. The combination of a buttery, crisp pastry shell with a smooth, tart lemon curd filling is simply irresistible.

What Is Jamie Oliver’s Lemon Curd Tart

Jamie Oliver’s Lemon Curd Tart is a simple yet exquisite dessert that features a buttery shortcrust pastry base filled with a velvety smooth lemon curd. It combines the bright acidity of fresh lemons with the richness of butter and eggs to create a tangy, sweet filling that’s both refreshing and comforting.

The tart is often finished with a dusting of icing sugar or a few thin lemon zest curls to enhance the citrusy aroma. It’s a delightful treat that can be enjoyed year-round, offering a burst of sunshine in every bite.

Jamie Oliver’s Lemon Curd Tart Recipe

Ingredients Needed

To make Jamie Oliver’s Lemon Curd Tart, here are the key ingredients you’ll need:

• For The Pastry

  • 200g plain flour (all-purpose flour)
  • 100g cold unsalted butter, diced
  • 50g icing sugar (powdered sugar)
  • 1 large egg
  • A pinch of salt

• For The Lemon Curd Filling

  • 4 large eggs
  • 200g caster sugar (superfine sugar)
  • 2 lemons (juice and zest)
  • 100g unsalted butter

• Optional Garnishes

  • Icing sugar for dusting
  • Fresh lemon zest or thin lemon slices for decoration

Equipment Needed

For making Jamie Oliver’s Lemon Curd Tart, gather the following kitchen tools:

• A food processor or pastry cutter (for the pastry)
• A tart tin (typically 23 cm in diameter)
• A mixing bowl
• A whisk
• A saucepan for making the lemon curd
• A strainer to remove zest and any curdled bits from the lemon curd
• Baking beans or rice (for blind baking the pastry)
• Rolling pin (to roll out the dough)

How To Make Jamie Oliver’s Lemon Curd Tart?

Step 1: Make The Pastry

1. Start by making the shortcrust pastry. In a food processor, combine the flour, butter, icing sugar, and a pinch of salt. Pulse until the mixture resembles breadcrumbs.
2. Add the egg and pulse until the dough comes together. If it’s too crumbly, add a splash of cold water.
3. Turn the dough out onto a floured surface and knead briefly. Wrap in cling film and chill for 30 minutes.

Step 2: Blind Bake The Pastry

1. Preheat your oven to 180°C (350°F).
2. Roll out the chilled pastry dough on a floured surface until it’s about 3mm thick.
3. Line the tart tin with the pastry, pressing it gently into the edges.
4. Trim any excess pastry and chill the lined tart tin for another 10-15 minutes.
5. Place parchment paper inside the pastry case and fill it with baking beans or rice. Bake for 15-20 minutes, then remove the paper and beans and bake for an additional 5-10 minutes until golden. Let it cool.

Step 3: Make The Lemon Curd

1. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest.
2. Place the bowl over a saucepan of simmering water (double boiler method), making sure the bowl doesn’t touch the water.
3. Stir the mixture constantly for about 8-10 minutes until it thickens and coats the back of a spoon.
4. Remove from heat and whisk in the butter until melted and smooth.
5. Strain the curd through a fine sieve to remove any zest and possible bits of scrambled eggs.

Step 4: Assemble The Tart

1. Once the pastry shell has cooled, pour the lemon curd filling into the tart shell, smoothing the top with a spatula.
2. Let it set for a few hours in the fridge to allow the curd to firm up.

Step 5: Garnish And Serve

1. Just before serving, dust the top of the tart with icing sugar and garnish with fresh lemon zest or thin lemon slices for a decorative touch.

Expert Tips

• Chill your dough: Resting the dough in the fridge before rolling it out and baking ensures that the pastry will be flakier and less likely to shrink during baking.
• Control the heat: When making the lemon curd, be sure to cook it gently over low heat. If the mixture gets too hot, it can curdle. Stir constantly to maintain a smooth texture.
• Double the curd recipe: If you love the lemon curd filling, consider making a bit extra to enjoy with toast or as a topping for other desserts.
• Blind baking tips: Use pie weights, baking beans, or even uncooked rice to blind bake the crust. This helps prevent the bottom of the tart from puffing up while baking.

Jamie Oliver’s Lemon Curd Tart is the perfect dessert for those who appreciate the balance between tangy and sweet. The crisp, buttery pastry combined with the smooth, citrusy curd creates a beautiful contrast of textures that will delight your taste buds.

It’s a relatively simple dessert to prepare, but the results are sure to impress. Whether for a special occasion or a weekend treat, this tart is sure to be a hit with everyone who loves lemon-flavored desserts.

Easy Recipe Variations For Jamie Oliver’s Lemon Curd Tart

Jamie Oliver’s lemon curd tart is already a vibrant, delicious dessert, but there are several easy variations you can make to give it a unique twist. These variations allow you to experiment with different flavors, textures, and even dietary preferences while keeping the essence of the original recipe.

1. Berry Infused Lemon Curd

   For a fresh and tangy twist, try adding a handful of fresh berries to your lemon curd. You can blend strawberries, raspberries, or blackberries with a portion of the lemon curd mixture.

   After the curd has set, gently fold in the berry puree or top the tart with fresh whole berries. The bright pop of color and added fruitiness pairs wonderfully with the lemony sharpness.

2. Ginger Lemon Curd Tart

   To add a subtle heat and spice to the classic tart, grate a little fresh ginger into the lemon curd. Ginger pairs beautifully with citrus and brings warmth to the dessert.

   You could also use crystallized ginger for an extra sweet and spicy bite. This variation is perfect if you’re looking to introduce a hint of exotic flavor into the dessert.

3. Chocolate Lemon Curd Tart

   If you’re a fan of chocolate and lemon together, why not incorporate chocolate into the base or the filling?

   You can make a chocolate shortcrust pastry instead of the traditional one, or melt some dark chocolate and swirl it into the lemon curd before filling the tart shell. The bittersweet chocolate will balance the tartness of the lemon for a delightful contrast.

4. Coconut Lemon Curd Tart

   Coconut lovers will adore the tropical twist this version brings. Add a tablespoon or two of coconut milk to your lemon curd for a richer, smoother texture.

   Toasted coconut flakes can be sprinkled on top for added texture and a beautiful contrast. This variation transforms the tart into a creamy, indulgent treat with a summery vibe.

5. Vegan Lemon Curd Tart

   For a plant-based version, substitute dairy ingredients with alternatives. Use coconut oil or vegan butter in place of regular butter and substitute eggs with a plant-based egg replacement like cornstarch or chickpea flour.

   Non-dairy cream like coconut cream can be used to give the curd a smooth finish. The result is a tart that’s just as delicious but suitable for vegan diets.

6. Lavender Lemon Curd Tart

   A touch of lavender can turn a simple lemon curd tart into something elegant and fragrant. Steep dried lavender flowers in the lemon juice to infuse the curd with a delicate floral note. Strain the mixture to remove the lavender before adding it to the curd, or for a stronger flavor, incorporate a few sprigs of fresh lavender into the filling.

7. Almond Lemon Curd Tart

   For an earthy and nutty flavor, you can add ground almonds into the tart base or sprinkle sliced almonds over the top of the tart. The almond flavor pairs perfectly with the sharpness of the lemon curd, giving the dessert a sophisticated and rich undertone.

Each of these variations brings its own character to the dessert, whether you’re looking for something fruity, spicy, or even a little decadent. By experimenting with the ingredients, you can customize Jamie Oliver’s lemon curd tart to suit any occasion or taste preference!

Best Practices To Store Leftovers

After indulging in the deliciousness of a lemon curd tart, you may find yourself with leftovers. Proper storage is key to keeping the tart fresh and maintaining its quality.

1. Refrigeration is Essential

   Since the lemon curd filling contains eggs and cream, it must be stored in the fridge to prevent spoilage. Wrap the tart securely with plastic wrap or place it in an airtight container. The tart should be kept refrigerated for up to 3 days.

2. Avoid Storing for Too Long

   While lemon curd tart can last for a few days in the fridge, the texture of the filling may start to change, becoming slightly runnier over time. If you plan on keeping the tart for longer, it’s best to freeze it (see below).

3. Freezing for Long-Term Storage

   If you’ve made a large batch or just want to keep the tart for longer, freezing is an option. To freeze the tart, ensure it has cooled completely and place it in a freezer-safe container or wrap it tightly in plastic wrap and foil.

   It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw the tart in the fridge overnight. Note that the texture of the pastry may slightly change, but the flavor will remain intact.

4. For the Best Reheated Texture

   If you prefer to enjoy the tart warm, you can reheat individual slices in the oven at a low temperature (about 150°C/300°F) for around 10 minutes. Reheating this way helps maintain the crispiness of the pastry while keeping the lemon curd filling from becoming too runny.

5. Cover the Curd

   If you have leftover lemon curd (but not the tart), it should be stored in a tightly sealed jar in the refrigerator. It will keep for about a week. If you find that the curd thickens too much, just stir in a little bit of warm water to bring it back to a smoother consistency.

By following these storage tips, you can savor the tart’s zesty flavor and flaky texture for days to come!

What Goes Well With Lemon Curd Tart?

Lemon curd tart is a rich and flavorful dessert on its own, but pairing it with complementary elements can elevate the experience even further. Here are a few things that go well with it:

1. Fresh Berries

   Fresh fruit, particularly berries, pair wonderfully with the tartness of lemon curd. Consider serving your tart with a side of mixed berries such as raspberries, strawberries, or blueberries. The natural sweetness of the berries balances the sharpness of the lemon curd, making the combination refreshing and vibrant.

2. Whipped Cream

   A dollop of freshly whipped cream can add a creamy contrast to the tangy lemon curd. You can lightly sweeten the cream with a teaspoon of vanilla extract or powdered sugar to enhance the flavor. For an extra touch, consider adding a bit of zest or lavender to the whipped cream.

3. Ice Cream or Sorbet

   A scoop of vanilla ice cream or a lemon sorbet can be a perfect complement to the tangy lemon curd tart. The cold, creamy texture of ice cream balances the richness of the curd, while the citrusy zing of lemon sorbet enhances the tart’s refreshing qualities.

4. Mint Leaves

   A few sprigs of fresh mint can be an aromatic garnish to complement the dessert. Not only do they add a burst of green color, but mint’s coolness and lightness contrast beautifully with the zesty lemon.

5. Tea or Champagne

   A light herbal tea, such as chamomile or green tea, is a great beverage choice to pair with a lemon curd tart. These teas have a subtle flavor that doesn’t overpower the tart, while their soothing qualities make the dessert feel even more indulgent. Alternatively, a glass of crisp champagne or prosecco provides a celebratory, sparkling complement to the tart’s richness.

6. Toasted Almonds or Pistachios

   If you want to add a bit of texture, toasted almonds or pistachios make for excellent toppings. Their crunchy, nutty flavor works harmoniously with the creamy, citrusy filling, enhancing the tart’s complexity.

By pairing your lemon curd tart with these delicious sides or drinks, you can craft a memorable dessert experience that will leave everyone craving more!

Conclusion

Jamie Oliver’s lemon curd tart is a delightful and versatile dessert that can be easily customized with various flavor combinations to suit different preferences. Whether you stick to the classic recipe or try one of the easy variations like adding berries or infusing it with ginger, this tart is bound to impress.

Additionally, knowing how to properly store your leftovers will ensure you can enjoy the tart for days, and pairing it with the right accompaniments can enhance the overall experience. From fresh fruit to whipped cream or champagne, there are endless possibilities to elevate your lemon curd tart to new heights. So go ahead and experiment-this delicious dessert is the perfect canvas for creativity!.

FAQs

What Are The Key Ingredients In Jamie Oliver’s Lemon Curd Tart Recipe?

The key ingredients for Jamie Oliver’s lemon curd tart include fresh lemons, butter, sugar, eggs, and a pre-made shortcrust pastry for the base. The lemon curd is made with lemon juice, zest, and a mixture of sugar and eggs, while the tart base provides a buttery, flaky texture.

Can I Make Jamie Oliver’s Lemon Curd Tart Ahead Of Time?

Yes, you can make the tart ahead of time. Prepare the tart shell and lemon curd separately, then assemble them when you’re ready to serve. The tart shell can be baked and stored in an airtight container, while the lemon curd can be stored in the refrigerator for up to a week.

What Type Of Lemon Should I Use For Jamie Oliver’s Lemon Curd Tart?

You should use fresh, unwaxed lemons for Jamie Oliver’s lemon curd tart. This ensures the zest is aromatic and free from any wax residue, which could affect the flavor and texture of the curd.

Can I Use A Store-bought Pastry For The Tart Shell?

Yes, if you’re short on time, you can use store-bought shortcrust pastry. However, making your own pastry will add a richer, homemade flavor to the tart.

How Do I Make Sure The Lemon Curd Doesn’t Curdle During Cooking?

To prevent the lemon curd from curdling, it’s important to cook it gently over low heat while constantly stirring. Avoid letting the mixture boil, and remove it from the heat once it thickens to ensure the eggs don’t scramble.

Can I Add A Meringue Topping To Jamie Oliver’s Lemon Curd Tart?

Yes, you can add a meringue topping to the tart for a lovely contrast in texture. Simply whip egg whites with sugar until stiff peaks form, then spoon or pipe the meringue over the tart before baking it until golden brown.

How Do I Know When The Lemon Curd Is The Right Consistency?

The lemon curd is ready when it thickens enough to coat the back of a spoon. If you run your finger through the curd, it should leave a clear trail. It will also firm up further as it cools.

Can I Use A Different Citrus For Jamie Oliver’s Lemon Curd Tart?

Yes, you can experiment with different citrus fruits, such as oranges, limes, or grapefruits. Just be sure to adjust the amount of sugar depending on the sweetness or tartness of the fruit you’re using.

How Long Should I Bake The Tart Shell For Jamie Oliver’s Lemon Curd Tart?

The tart shell should be baked in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden and crisp. You may want to use baking beans to prevent the pastry from puffing up during baking.

What Can I Do If The Lemon Curd Tart Is Too Sweet?

If the lemon curd tart turns out too sweet, you can balance the flavor by adding a bit more lemon juice or zest to increase the tartness. Alternatively, you can serve it with a dollop of whipped cream or yogurt to cut the sweetness.