Favorite Lemon Curd Tart

Back in 2019, I got hyper-fixated on making tarts. I was probably making 1-2 per week for a solid stretch. They’re just so good, and so easy to make look impressive. Through some fruit, extra pastry made into shapes, piped whipped cream - and you basically look like a professional.

This recipe is for the curd/baking of a lemon tart, and starts with my gluten-free tart shell. Since the shell recipe used King Arthur Measure-for-Measure flour, you can sub in a standard white flour and it should work just fine.

We tend to lean on citrus during the summer months because of their refreshing tart zing (and margaritas) - but citrus fruits are actually in season in winter months. Basically what I’m saying is that citrus tarts are an all-year win.

I should write more for the sake of SEO and blogs but honestly - it’s so annoying and I don’t want to - so here’s the recipe.