Jamie Oliver’s Lemon Curd Tart is the kind of dessert that walks the line between fancy and comforting. It’s a crisp, buttery pastry shell filled with velvety lemon curd that’s just the right balance of sweet and sharp. Think of it as a slice of sunshine-cool, smooth and zesty, with a pastry base that adds a satisfying crunch.
This isn’t your average lemon dessert. The tart is rich but refreshing, indulgent without being heavy. It’s the kind of dish that looks impressive on the table but still feels homemade. Jamie keeps it honest-good ingredients, smart technique and flavors that hit just right.
Jamie Oliver Lemon Curd Tart Recipe
Ingredients Needed
Alright, let’s talk ingredients. No weird stuff-just solid basics that work hard:
For The Pastry
- 225g plain flour – all-purpose does the trick
- 125g cold unsalted butter. diced small, straight from the fridge
- 2 tablespoons icing sugar. gives a finer texture
- 1 large egg yolk
- A splash of cold water. just enough to bring the dough together
For The Lemon Curd Filling
- 5 large eggs
- 140g caster sugar – superfine for a smoother mix
- 150ml double cream – that creamy, lush richness
- Finely grated zest of 3 lemons
- Juice of 2-3 lemons – about 150ml total but always taste as you go
This recipe is all about freshness and balance. If your lemons are dull or dry, the tart won’t sing. So go for plump, bright, juicy ones.
Equipment Needed
You don’t need a commercial kitchen for this. Just a few reliable tools:
- Mixing bowls – one for pastry, one for filling
- A food processor – optional but helps with the pastry
- Rolling pin – for shaping the dough
- 23cm tart tin – with a loose bottom if you have one
- Baking beans or rice. for blind baking the crust
- Fine grater/zester. to get all that lemony goodness
- Juicer – unless you’re squeezing lemons like a pro
- Whisk – for that silky filling
- Baking paper – to line the pastry shell
How To Make Jamie Oliver’s Lemon Curd Tart
Okay, here’s where the magic happens. Let’s walk through it.
Step 1: Make The Pastry
Start with the base. In a bowl or food processor, mix flour, butter and icing sugar. Pulse or rub it together with your fingers until it looks like breadcrumbs. Add the egg yolk and a splash of cold water. Mix just until the dough starts to come together. Don’t overwork it.
Shape it into a disc, wrap it in cling film and chill it in the fridge for at least 30 minutes.
Step 2: Roll And Blind Bake
Roll out your chilled pastry on a lightly floured surface until it’s about ½cm thick. Gently line your tart tin. Trim the edges and prick the base with a fork.
Now blind bake it: line the pastry with baking paper, fill with baking beans or rice and bake at 180°C (350°F) for 12-15 minutes. Remove the paper and beans, then bake for another 5 minutes until golden. Let it cool slightly.
Step 3: Whip Up The Lemon Filling
In a bowl, whisk the eggs and sugar until smooth. Add the cream, lemon zest and juice. Taste it-this is where you can adjust the tang. It should be punchy but not harsh.
Strain the mixture into a jug (to catch any eggy bits or zest clumps) and pour it into the cooled pastry case.
Step 4: Bake It
Carefully place the tart in the oven at 150°C (300°F). Bake for 30-40 minutes. It should be just set, with a slight wobble in the middle. Like a good custard.
Let it cool completely. Chill it in the fridge if you like it firmer.
What I Learnt
A few key takeaways from making this tart-stuff I wish I’d known earlier:
- Pastry doesn’t like to be rushed. Chilling is non-negotiable. It makes the dough easier to handle and stops it shrinking in the oven.
- Lemon is personal. The amount of juice is a guide but it’s okay to tweak it. Taste the filling before baking. it should make your tongue tingle a little.
- Don’t overbake. The filling should still have some movement in the center when you take it out. It sets more as it cools.
- Straining is worth the effort. It makes the filling super smooth. Totally elevates the tart.
- Patience pays off. Letting it cool fully makes slicing way easier and the flavor deepens a little.
Recipe Tweaks For Jamie Oliver’s Lemon Curd Tart
Jamie’s lemon curd tart is already a beauty-zesty, creamy and with that buttery shortcrust base. But let’s be honest, even great recipes leave room for a little customization. Here’s how to tweak it, depending on your taste and pantry.
Want It Tangier?
Double down on the lemon. Jamie typically uses 4-5 lemons but if you’re a citrus fanatic, try zesting an extra lemon and adding a touch more juice. The balance shifts toward sharp and punchy which pairs beautifully with a slightly sweeter base.
Dialing Down The Sweetness
Some find the curd a bit too sugary. You can cut 25-30g of sugar without messing up the consistency. Just be sure to taste as you go. especially since lemons vary in sharpness.
Crust Got You Stressed?
If making shortcrust pastry from scratch feels like a hassle, no shame in shortcuts. A good-quality store-bought crust saves time and still tastes great. But if you’re up for experimenting, swap in almond flour for part of the flour in the dough. It gives a nutty edge that complements the lemon beautifully.
Herbal Twist, Anyone?
Add a pinch of finely chopped thyme or rosemary to the crust. Yes, really. Herbs play surprisingly well with citrus. Keep it subtle-this is an accent, not a takeover.
Creamy Variation
Prefer a silkier finish? Whisk in a spoonful of crème fraîche or double cream into the curd once it’s cooled a bit. It softens the acidity and gives the tart a smooth, almost mousse-like finish.
Storage Tips For Leftovers
So you didn’t demolish the whole tart in one sitting. Good for you! Now let’s keep those leftovers fresh.
Fridge Is Your Friend
Wrap the tart tightly in cling film or store it in an airtight container. It keeps beautifully for up to 4 days in the fridge. In fact, some say it tastes even better the next day when the flavors have had a chance to settle.
Avoid Soggy Bottoms
If you’ve sliced it already, place parchment paper between the slices before stacking them in a container. This keeps the crust from absorbing too much moisture and going limp.
Freezing? Yes But Carefully
You can freeze lemon tart, though the texture may change slightly. Wrap it tightly in foil and freeze for up to a month. Thaw overnight in the fridge. The curd might sweat a little. just blot gently with a paper towel.
Serving Leftovers
Cold is lovely but if you want to refresh it, let it sit at room temperature for 20-30 minutes. The curd relaxes a bit and the flavors come alive again.
What To Eat With Jamie Oliver’s Lemon Curd Tart?
This tart’s a star but it also plays well with others. Here’s what to serve on the side. or even build a whole dessert spread around it.
Fresh Berries
Classic move. Raspberries and blueberries are best. Their natural tartness makes the lemon even more vibrant. Scatter them on top or pile them on the plate.
Whipped Cream With A Twist
Sure, plain whipped cream works but add a drop of vanilla extract or even a spoonful of Greek yogurt to give it tang and depth. Or try infusing it with a splash of elderflower cordial.
A Salty Contrast
Try a few shards of salted dark chocolate on the plate. The bitterness and salt bring out the sweetness and acidity in the tart. Trust the contrast-it’s magic.
Herbal Tea Or Bubbly
Lemon tart and a pot of Earl Grey is a match made in afternoon-tea heaven. Feeling fancier? A chilled glass of Prosecco or a dry white wine like Sauvignon Blanc cuts through the richness.
Mini Cheese Board?
If you’re serving the tart as part of a dinner party finale, offer a small cheese board before dessert-mild goat’s cheese, a drizzle of honey and maybe some candied walnuts. This soft transition keeps things elegant without overloading the palate.
FAQs
Can I Make Jamie Oliver’s Lemon Curd Tart Ahead Of Time?
Yes, you can! The tart can be made a day or two in advance. Just store it in the fridge once it’s fully set.
What Type Of Lemon Should I Use For Jamie Oliver’s Lemon Curd Tart?
Use fresh, ripe lemons for the best flavor. The zest and juice are key to the tart’s tangy, refreshing taste!
Can I Substitute Ingredients In The Lemon Curd Tart Recipe?
You could swap butter for margarine or use a gluten-free tart base, but the classic lemon curd is hard to beat in flavor!
