Lemon Curd Tart with Whipped Mascarpone Cream Recipe

Introduction

This Lemon Curd Tart with Whipped Mascarpone Cream is a delightful balance of tangy citrus and rich, creamy textures. Perfect for a special occasion or a refreshing dessert, it combines a buttery tart shell with smooth lemon curd and a light mascarpone topping.

Ingredients

• Tart Shell: (see your favorite recipe or pre-made shell)
• 145 g (½ cup & 2 Tbsp) Lemon Juice
• 3 large Eggs
• 1 Egg Yolk
• 150 g (¾ cup) Granulated Sugar
• ¼ teaspoon Salt
• 225 g (1 cup) Unsalted Butter, room temperature
• 100 g (½ cup) Mascarpone, room temperature
• 100 ml (½ cup) Heavy Whipping Cream, room temperature
• Fresh Raspberries (for garnish)
• Fresh Blackberries (for garnish)
• Thyme (for garnish)

Instructions

1. Step 1: In a saucepan, bring a few inches of water to a simmer over medium heat.
2. Step 2: In a non-metal heatproof bowl, whisk together lemon juice, eggs, egg yolk, sugar, and salt until combined. Place the bowl over the simmering water, ensuring the bottom does not touch the water.
3. Step 3: Whisk continuously as the mixture heats, taking care to keep it moving until it thickens and reaches 180°F (82°C) on a thermometer.
4. Step 4: Remove the bowl from heat and continue whisking to cool the mixture. When it reaches about 135°F (57°C), add the butter in ½-inch pieces gradually.
5. Step 5: Use an immersion blender to blend the mixture until the butter is fully incorporated and the lemon curd is smooth.
6. Step 6: For the whipped mascarpone cream, combine mascarpone and heavy whipping cream in a mixing bowl fitted with a whisk attachment. Whisk until stiff peaks form.
7. Step 7: Fill the tart shell first with the whipped mascarpone cream, then spread the lemon curd on top.
8. Step 8: Chill the assembled tart in the refrigerator for 1 to 2 hours.
9. Step 9: Just before serving, garnish with fresh raspberries, blackberries, and sprigs of thyme.

Tips & Variations

• Use a candy thermometer for accurate temperature readings to avoid curdling the lemon mixture.
• For extra zest, add a teaspoon of finely grated lemon zest to the curd mixture.
• Substitute fresh berries with pomegranate seeds or edible flowers for a different garnish.
• Whip mascarpone gently to prevent it from becoming grainy or separating.

Storage

Store the tart covered in the refrigerator for up to 3 days. Reheat is not recommended as the texture of the lemon curd and whipped cream may change. Assemble the garnish fresh before serving for best appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before assembling the tart.

What can I use instead of mascarpone?

If mascarpone is unavailable, you can substitute with cream cheese, but the texture will be slightly tangier and less creamy. Whip it gently to achieve a similar consistency.

Lemon Curd Tart with Whipped Mascarpone Cream Recipe

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★★★★★

4.4 from 90 reviews

This elegant Lemon Curd Tart features a bright and tangy lemon curd filling made with fresh lemon juice, eggs, sugar, and butter, nestled in a crisp tart shell. It’s topped with a luscious whipped mascarpone cream, creating a smooth, creamy contrast to the tartness of the curd. Garnished with fresh raspberries, blackberries, and fragrant thyme, this dessert is perfect for spring or summer gatherings, offering a balance of sweet, tart, and creamy flavors.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: European

Ingredients

Scale 1x2x3x

Tart Shell

• Ingredients for tart shell are not provided in the article and must be prepared separately or store-bought tart shell can be used.

Lemon Curd

• 145 g (½ cup & 2 Tbsp) Lemon Juice
• 3 Large Eggs
• 1 Egg Yolk
• 150 g (¾ cup) Granulated Sugar
• ¼ teaspoon Salt
• 225 g (1 cup) Unsalted Butter, room temperature, cut into ½ inch pieces

Whipped Mascarpone Cream

• 100 g (½ cup) Mascarpone, room temperature
• 100 ml (½ cup) Heavy Whipping Cream, room temperature

Garnish

• Fresh Raspberries
• Fresh Blackberries
• Fresh Thyme

Instructions

1. Prepare Lemon Curd: Fill a saucepan with a few inches of water and bring to a simmer over medium heat. In a non-metal heatproof bowl, whisk together lemon juice, whole eggs, egg yolk, granulated sugar, and salt using a non-metal whisk. Place the bowl on top of the saucepan so it is gently heated by the steam. Continuously whisk the mixture as it heats to prevent curdling and ensure even cooking.

   Keep whisking until the mixture thickens and reaches 180°F (82°C) on a thermometer, then remove from heat.

2. Cool and Add Butter: Continue whisking off the heat to help cool the lemon curd. Once the temperature drops to 135°F (57°C), gradually add the room temperature butter pieces to the curd.

   Use an immersion blender to blend the mixture until the butter is fully incorporated and the curd is smooth and creamy.

3. Make Whipped Mascarpone Cream: In a mixing bowl fitted with a whisk attachment, combine the mascarpone and heavy whipping cream, both at room temperature. Whisk on medium-high until stiff peaks form, being careful not to overwhip.
4. Assemble Tart: Spoon the whipped mascarpone cream into the prepared tart shell, spreading evenly. Carefully layer the lemon curd over the mascarpone filling.

   Chill the tart in the refrigerator for 1 to 2 hours to set and meld the flavors.

5. Garnish and Serve: Before serving, garnish the chilled tart with fresh raspberries, blackberries, and sprigs of fresh thyme for a fresh, colorful finish.

Notes

• If a tart shell is not homemade, a store-bought prebaked shell can be used as a shortcut.
• When whisking the lemon curd, be sure to use a non-metal bowl and whisk to avoid reaction with the acidic lemon juice.
• Maintaining the correct temperature during cooking is crucial to prevent curdling and ensure a smooth lemon curd texture.
• Allow the tart to chill fully so the lemon curd and mascarpone set properly before garnishing.
• For extra flavor, zest of one lemon can be added to the lemon curd mixture.

Keywords: Lemon Curd Tart, Mascarpone Cream, Citrus Dessert, Spring Dessert, Summer Dessert, Berry Garnish