Lemon Curd Tart with Whipped Mascarpone Cream Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
