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Jamie Oliver Lemon Curd Tart

Jamie Oliver Lemon Curd Tart.
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The Jamie Oliver Lemon Curd Tart is a baked dessert made with a shortcrust pastry shell filled with lemon curd prepared from eggs, sugar, butter, and fresh lemon juice.

It combines blind baking and a gentle oven setting to achieve structure and smooth texture.

Ingredients

Scale

Serves 8

For the Pastry:

  • 200 g plain flour

  • 100 g cold butter (cubed)

  • 50 g icing sugar

  • 1 egg yolk

  • 1–2 tbsp cold water

For the Lemon Filling:

  • 4 large eggs

  • 150 g caster sugar

  • 120 ml fresh lemon juice

  • Zest of 2 lemons

  • 120 g unsalted butter (melted and cooled)

Optional:

  • Fresh berries

  • Icing sugar for dusting

  • Whipped cream

Instructions

Step 1: Make the Shortcrust Pastry

Rub butter into flour until mixture resembles breadcrumbs.

Stir in icing sugar, then add egg yolk and cold water.

Bring together gently into a dough.

Wrap and chill for at least 30 minutes to prevent shrinking.

Step 2: Blind Bake the Pastry Case

Preheat oven to 180°C.

Roll out chilled dough and press into tart tin.

Line with baking paper and fill with baking beans.

Bake for 15 minutes, remove beans, then bake another 5–7 minutes until lightly golden.

Allow to cool slightly.

Step 3: Prepare the Lemon Filling

Whisk eggs and sugar together until combined.

Stir in lemon juice, zest, and melted butter.

Strain mixture if needed to remove zest lumps or bubbles.

This ensures a smooth filling.

Step 4: Fill and Bake Gently

Pour lemon mixture into warm pastry shell.

Bake at 160°C for 20–25 minutes until just set in the centre.

The filling should wobble slightly but not appear liquid.

Step 5: Cool and Chill

Allow tart to cool at room temperature.

Refrigerate for at least 1 hour before slicing.

Chilling helps the filling firm up cleanly.

Find it online: https://jamieolivereats.uk/jamie-oliver-lemon-curd-tart/