This Lemon Curd Tart with strawberry rhubarb compote is the perfect dessert when you need something special. It requires some assembly, but looks so elegant!
Creating This Lemon Curd Tart Recipe
I decided it was finally time to do something about the rhubarb monster growing in the backyard. Or rather, monsters.
Yes, I was crazy enough last year to think that 4 rhubarb plants would be just right. When I am in fact giving it away left and right and all the while it just keeps growing! Doing something about the monster meant making homemade strawberry rhubarb compote to go atop this delicious lemon curd tart.
I’m warning you up front, the recipe I decided on is certainly not something for a busy day. It is worth it though. And if I can do it (and style the photos) with a 2 1/2 year old “helping” me, I’m betting that you can too. Just don’t say I didn’t warn you. It took me the better part of Saturday morning.
This recipe is deceptively light. Make no mistake, it is definitely not diet food. It wouldn’t even hold up to being called “light.” It’s full of fat, calories, sugar, and tons of flavor even though it feels lighter than air.
Definitely a tart worthy of a special occasion, or maybe the tart is the special occasion itself!
Lemon Curd Tart Ingredients
This lemon tart recipe has four components: the homemade lemon curd, the pistachio crust, the lemon tart filling, and finally the strawberry rhubarb compote topping.
Here’s what you’ll need to make the lemon curd tart recipe:
- Lemon juice and zest
- Granulated sugar
- Powdered sugar
- All-purpose flour
- Heavy whipping cream
- Crème fraîche
- Fresh rhubarb
- Fresh strawberries
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Lemon Curd Tart
Although easy to make, this is a fairly involved lemon curd tart recipe. Here’s a basic outline of how it’s made:
- Make the lemon curd: Make the lemon curd according to recipe instructions.
- Make the lemon tart filling: In a large bowl, beat together the whipping cream, crème fraîche, granulated sugar, and lemon zest until stiff peaks form.
- Spoon half of lemon curd and half of the crème fraîche mixture into another large bowl. Using a small rubber spatula, gently fold curd and lemon crème fraîche together.
- Make the pistachio crust: Prepare pistachio dough according to recipe instructions. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
- Preheat oven to 350°F. Roll dough out on floured surface to 12-inch round.
- Transfer to a 9-inch tart pan with removable bottom. Press crust onto bottom and up sides of pan; trim excess dough overhang.
- Chill 20 minutes, then bake until golden brown and cooked through.
- Assemble the lemon curd tart: Spoon marbled lemon curd / crème fraîche mixture into cooled pistachio crust.
- Refrigerate tart at least 1 hour and up to 4 hours.
- Remove pan sides. Place tart on platter. Serve with strawberry rhubarb compote.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can This Recipe Be Prepared in Advance?
Yes! You can prepare almost every component of the recipe ahead of time and then assemble the tart the day you plan on serving it.
- Lemon curd: Can be made 2 days ahead. Keep refrigerated in an airtight container.
- Pistachio crust: Can be baked 1 day ahead of time. Store at room temperature.
- Strawberry rhubarb compote: Can be made 1 day ahead. Keep refrigerated in an airtight container.
How to Store Lemon Curd Tart
Store the compote and assembled lemon tart separately in the fridge. Both will last up to three days.
Can This Lemon Tart Be Frozen?
I imagine so. You’d want to freeze individual slices or the entire lemon curd tart without the strawberry rhubarb compote on top. When ready to eat, thaw overnight in the fridge.
Tips for the Best Lemon Curd Tart
- Because lemon is the star ingredient in this recipe, you’ll want to use freshly squeezed lemon juice for the best flavor.
- To make this recipe gluten-free, use your favorite gluten-free all-purpose flour in the crust.
- The strawberry rhubarb compote on top is technically optional, so feel free to omit it or replace with another fresh fruit compote.
More Lemon Dessert Recipes:
This Lemon Blueberry Bread is studded with juicy blueberries and topped with a simple lemon drizzle. This is such a simple quick bread recipe!
This Lemon Curd Pavlova is topped with fresh raspberries. You can make lots of mini pavlovas and serve them individually, or make one large pavlova as a dessert centerpiece.
My family loves these Gluten-Free Lemon Cookies made with pudding mix, cream cheese, and mixed with white chocolate pieces. Soft, chewy, and so good!
This Lemon Blueberry Coffee Cake is made with lemon curd, streusel topping and sliced almonds. Perfect for a special occasion brunch!
Celebrate warm weather with these easy Lemon Cupcakes. They’re topped with a fluffy blackberry frosting that’s tough to beat!
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Lemon curd filling:
- 4 large egg yolks
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, diced
- 1/2 cup sugar
- 1/2 cup pistachios, shelled
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 tablespoon finely grated lemon peel
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon fine sea salt
Lemon crème fraîche
- 3/4 cup chilled heavy whipping cream
- 3/4 cup crème fraîche
- 3 tablespoons sugar
- 1 tablespoon finely grated lemon peel
Strawberry Rhubarb Compote:
- 2 cups 1/2-inch pieces fresh rhubarb
- 2 cups strawberries, hulled and chopped
- 1 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- Whisk yolks and eggs in medium bowl to blend. Combine lemon juice, butter, and 1/2 cup sugar in large metal bowl. Set bowl over saucepan of simmering water; whisk until butter melts and sugar dissolves. Gradually whisk 1/3 of hot butter mixture into eggs, then whisk mixture back into bowl with remaining butter mixture set over simmering water. Whisk constantly until custard thickens and thermometer inserted into mixture registers 180°F, about 5 minutes (do not boil). Place plastic wrap directly on surface of lemon curd; chill overnight (or if you're impatient like me, chill in the freezer for about 30 minutes). Can be made 2 days ahead. Keep refrigerated.
- Finely grind pistachios in processor. Using electric mixer, beat butter, powdered sugar, and lemon peel in medium bowl until well blended. Add yolk and beat until smooth. Beat in pistachios, then flour, and salt. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
- Preheat oven to 350°F. Roll dough out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom; press crust onto bottom and up sides of pan; trim excess dough overhang. Chill 20 minutes. Bake crust until golden brown and cooked through, pressing with fork if crust bubbles, about 25 minutes. Cool crust in pan on rack. Can be prepared 1 day ahead. Cover and store at room temperature.
Lemon Crème Fraîche:
- Using electric mixer, beat whipping cream, crème fraîche, 3 tablespoons sugar, and lemon peel in large bowl until stiff peaks form. Spoon half of lemon curd and half of lemon crème fraîche into another large bowl. Using small rubber spatula, gently fold curd and lemon crème fraîche together, creating marble effect and being careful not to overmix to retain marbling. Spoon marbled mixture in dollops into cooled crust. Using tip of knife or small rubber spatula, swirl and pull mixture upwards in peaks. Repeat with remaining curd and crème fraîche mixture. Refrigerate tart at least 1 hour and up to 4 hours. Remove pan sides. Place tart on platter. Serve with strawberry rhubarb compote.
Strawberry Rhubarb Compote:
- Combine all ingredients except strawberries in a heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Remove cover, add strawberries, and simmer for 2-3 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. Can be made 1 day ahead. Keep refrigerated.
Adapted from Bon Appétit
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 630Total Fat 29gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 12gCholesterol 289mgSodium 227mgCarbohydrates 84gFiber 3gSugar 64gProtein 12g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.