Citrus Curd Tart


By this time of year I’m always ready to start eating light, fresh tasting things. Before the strawberries and rhubarb come in citrusy desserts are the way to go. I’m a very big fan of lemon meringue pie. I thought about making it for Easter, but when I went looking for a recipe I came across this Three Citrus Curd. It sounded like the perfect filling for a tart. My sister Marybeth and her family had to leave before dessert was served, and as the rest of us sat around the table licking our plates clean, we all agreed that it was a good thing they couldn’t stay. The last piece was cut into postage stamp size pieces so that everyone could have one more bite. Sorry Mar.


Three Citrus Curd adapted from Melissa Clark, The New York Times, April 18, 2007

For the curd:

  • 3 blood oranges
  • 3 meyer lemons
  • 2 limes
  • 6 egg yolks (Set aside 1 egg white. You’ll need it for the crust)
  • 2 whole eggs
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 stick of butter

Finely grate the zest of 1 lemon, 1 orange, and 1 lime, and juice all of the fruit. Lightly beat the eggs and egg yolks. Stir together the eggs, juice, sugar, salt, and zest in a double boiler. Cut the butter into small pieces and stir in. Cook over low heat, stirring constantly. Continue stirring until mixture thickens to an almost pudding-like consistency.

If you see small clumps of cooked egg starting to form, take the curd off the heat and pour it through a fine mesh sieve set over a bowl. Return the curd to the double boiler and continue cooking over very low heat until thick. Transfer to a bowl and place a piece of plastic wrap or wax paper directly on the surface of the curd to prevent a skin from forming. Refrigerate until cool. The curd will thicken a little more as it cools.

For the crust:

  • 1 cup sliced raw almonds
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1 egg white, lightly beaten

Grind the almonds into a coarse meal. Stir together almonds, sugar, flour, and salt. Cut the butter into small pieces, and using a pastry blender or two knives, blend the butter into the dry ingredients. Mix in the egg white using your hands, kneading just until it comes together into a scrappy dough. It will be pretty sticky. Gather the dough into a ball and chill for a little while so it’s easier to handle.

Preheat oven to 375 degrees. Butter a 9-inch tart pan. Press the dough evenly into the bottom of the pan, pressing a little bit of dough up the sides of the pan. Bake for about 40 minutes, until crust is golden brown. Allow crust to cool completely. Then spread a thick layer of curd over the crust.


6 thoughts on “Citrus Curd Tart

  1. Chriss

    As one of the lucky ones I wanted to thank you for the Citrus Curd Tart you served for Easter. So incredibly flavorful, I might have to make one myself. As for Marybeth, I am sure she will get another chance to try it as we will all insist upon another.

  2. Lizzie (neice)

    it waz AWESOME!!!!! i stole a bite from my moms and it was amazing!!!!! i cant wait till you make it next!!!! OVER AND OUT XOXOXOXOXOX LIZZIE!!!!!!!!!!!!!!!!!!!!!!!!

  3. Patrick

    the fiesta ware complimented the citrus so well in the photo’s wish I was there to taste it, and the filling is gluten free!!! think the crust would work sans gluten…or should i say “le crust”

  4. Mom & Dad

    the tart, filling & crust, was outstanding. our 47 year-old blue danube china was never in better company. quick- make another tart!


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