Lemon Curd Tart with Vanilla Chantilly Cream

Bake a little happiness for your loved ones with this recipe for a light and refreshing lemon curd tart. It’s packed with a sweet, tangy lemon curd filling that’s topped with Chantilly cream everyone will adore.

Prep Time
30
minutes
Cook Time
25
minutes
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Servings
8
Crust:
  • 12 Whole graham crackers
  • 2 tablespoons , lightly packed C&H® Light Brown Sugar
  • 6 tablespoons Unsalted butter, melted
Filling:
  • 3 Large Eggs
  • 3 Large egg yolks
  • 1 cup C&H® Powdered Sugar
  • 2/3 cup Lemon juice, from about 4 lemons
  • 2 tablespoons Lemon zest
  • ½ teaspoon Kosher salt
  • 3 tablespoons Cold unsalted butter, cubed
Topping:
  • 1 cup Cold heavy whipping cream
  • ¼ cup , plus additional for dusting C&H® Powdered Sugar
  • 1 teaspoon Vanilla paste or extract
Instructions

Crust:

Step 1

Preheat the oven to 375°F.

Step 2

In a food processor, add the graham crackers and C&H® light brown sugar. Process until finely ground, like cornmeal. Add the melted butter and pulse until crumbs are moistened. Empty into a 9” tart pan. Use a straight-sided glass or measuring cup to help press the graham crumbs all along the edge about 1/4” thick. Then put the remainder of the crumbs on the bottom and pat evenly. 

Step 3

Bake for 10-12 min. Let cool on a cooling rack while you prepare filling.

Filling:

Step 1

In medium bowl, whisk together the eggs and eggs yolks. Sift in the C&H® powdered sugar and whisk till incorporated. Add the lemon juice, zest and salt, and whisk until combined. Pour into a medium, heavy-bottomed, non-reactive pot. 

Step 2

Over medium heat, cook the curd, constantly whisking until it reaches 175°F, about 4-5 minutes. Remove from heat. Strain through a fine-mesh sieve, into a medium bowl. Add a couple of cubes of butter at a time and whisk till the butter has completely melted. Then pour into slightly cooled crust. 

Step 3

Bake for about 10 min, just till the edge begins to set and look matte. It will still be wobbly in the middle. Place on a cooling rack and let cool in the pan to room temperature.

Topping:

Step 1

Refrigerate the tart for 30 minutes before topping with whipped cream. 

Step 2

In a stand mixer fitted with a whisk attachment, add the heavy cream, C&H® powdered sugar, and vanilla. Whip till medium-stiff peaks. Fit a large piping bag with a 1/2” round tip and fill with the sweetened whipped cream. Pipe onto the tart covering the whole surface. Just before serving, dust the top with a bit of C&H® powdered sugar for a textured look.

Step 3

The tart is best eaten the same day, otherwise, the crust will get soggy. You can keep the tart in the fridge until ready to serve.

 

This recipe is a great make-ahead dessert. You can prepare the crust and lemon curd a day ahead, leaving just the whipped cream and assembly for the day-of.

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