Jamie Oliver Lemon Curd Tart Recipe

I’ll never forget the first time I tried making Jamie Oliver’s Lemon Curd Tart. It was one of those ’let’s impress everyone at a family gathering’ moments. I had watched him make it on his show, where he casually tossed together ingredients like he was in the kitchen with an old friend. I thought, “This looks easy enough”. Fast forward a few hours, and my tart was cooling on the countertop, the lemon curd shining like a golden sun.

But what struck me most wasn’t just the beauty of the tart. It was the balance of flavors. The tangy lemon curd contrasted perfectly with the buttery, crisp pastry. The whole thing felt like a slice of heaven.

Now, I’ve made this tart countless times, and it has never failed to amaze. If you’re new to this recipe or just looking for some extra tips, keep reading. I’ll guide you through the process step by step-no fancy terms, just easy-to-follow details.

Jamie Oliver’s Lemon Curd Tart Recipe

Here’s the thing about Jamie Oliver’s Lemon Curd Tart: it’s deceptively simple. You don’t need a ton of fancy ingredients or tools. But the result? One of the most satisfying tarts you’ll ever eat. Here’s a quick breakdown of the steps.

1. Shortcrust pastry – Crisp, buttery, and the perfect vessel for the rich curd.
2. Lemon curd – Fresh, zesty, and vibrant. It’s the heart of the tart.
3. Lemon zest – It adds an extra pop of citrus flavor.

Now, I’ve played around with this recipe for years. What I’ve learned is that getting the lemon curd just right is the key to success. If it’s too thick, it won’t set properly. Too thin, and it’s just not right.

Ingredients Needed

This is where the magic happens. You’ll need just a handful of ingredients, but it’s the quality and balance that matter most. Here’s what you’ll need:

• For The Pastry

  • 200g plain flour
  • 100g unsalted butter (cold, diced)
  • 50g icing sugar
  • 1 egg yolk
  • 2 tablespoons cold water (if needed)

• For The Lemon Curd

  • 4 lemons (zested and juiced)
  • 175g caster sugar
  • 3 large eggs
  • 100g unsalted butter (cubed)

This simple list of ingredients packs a punch. The pastry is buttery but not overwhelming, and the lemon curd is tangy yet rich. Trust me, when these flavors come together, it’s pure bliss.

How To Make Jamie Oliver’s Lemon Curd Tart

Now for the fun part: making it! This isn’t a rushed recipe. You’ll want to take your time. Start with the pastry:

1. Prepare The Pastry

   • Combine flour, butter, and icing sugar in a bowl. Rub the butter into the flour until the mix looks like breadcrumbs.
   • Add the egg yolk and a little cold water. Mix until you form a dough.
   • Wrap it in cling film and chill for at least 30 minutes.

2. Blind Baking

   • Preheat the oven to 180°C. Roll out the chilled dough and line a tart tin with it.
   • Cover with baking paper and fill with baking beans. Bake for 15 minutes, then remove the beans and bake for another 5 minutes until golden.

3. Make The Lemon Curd

   • In a bowl, whisk together the lemon zest, juice, sugar, and eggs.
   • Set the bowl over a pan of simmering water (double boiler method). Stir constantly until the curd thickens. This takes about 10 minutes.
   • Remove from heat and whisk in the cubed butter until smooth.

4. Assemble The Tart

   • Pour the lemon curd into the baked pastry shell. Let it cool to room temperature, then chill for at least 2 hours before serving.

Ingredient Science Spotlight

It’s not just about the ingredients themselves-it’s about how they work together. Let’s break down a few key elements of this recipe:

• Butter in the pastry: The fat in butter creates a flaky texture, making the pastry melt in your mouth. Cold butter helps prevent the pastry from becoming too greasy and keeps it crisp.
• Eggs in the curd: Eggs are essential for thickening the curd. When they’re heated gently, they coagulate and bind everything together, giving that perfect custard-like consistency.
• Lemon juice and zest: The juice adds acidity, which is the star of the show. The zest? It adds oils and fragrance that elevate the lemon flavor beyond what juice alone can do.

This balance of elements-fat, acid, sugar, and eggs-creates the beautiful harmony we associate with this tart.

Expert Tips

Over the years, I’ve discovered a few things that make this tart even better. Here are some tips I swear by:

• Use cold butter for the pastry: Don’t skip this. It helps make the pastry flakier.
• Don’t overbake the curd: If you cook the curd too long, it will become too firm. As soon as it coats the back of a spoon, it’s ready.
• Lemon zest makes all the difference: You’ll get so much more flavor from the zest than just the juice. Don’t skip it.

Recipe Variations

Once you’ve mastered the base recipe, you might feel adventurous. Here are some fun twists you can try:

• Berry Lemon Curd Tart: Add a layer of fresh berries on top of the lemon curd for a pop of color and sweetness.
• Ginger Crust: Swap out the plain flour crust for one with ground ginger for a spicy, warming twist.
• Coconut Lemon Curd Tart: Mix shredded coconut into the curd for a tropical touch.

Final Words

This tart is more than just a recipe-it’s an experience. It’s the joy of making something with your hands, the satisfaction of watching it come together, and the delight of taking that first bite.

FAQs

How Do I Make Jamie Oliver’s Lemon Curd For The Tart?

To make the lemon curd, you’ll need eggs, sugar, butter, lemon juice, and zest. You whisk the eggs and sugar, then cook them gently with butter, lemon juice, and zest until thickened.

Can I Use Store-bought Pastry For Jamie Oliver’s Lemon Curd Tart?

Yes, you can use store-bought pastry to save time. Just make sure to bake it blind before adding the lemon curd.

How Long Does Jamie Oliver’s Lemon Curd Tart Need To Set?

After filling the tart shell with lemon curd, let it set in the fridge for at least an hour to firm up before serving.