Jamie Oliver Recipes

Jamie Oliver Lemon Curd Tart Recipe

I still remember the first time I tried making a lemon tart. I was nervous, thinking it would be too fancy or complicated. The kitchen smelled of warm butter and zesty lemons. As I took that first bite, I realized how a few simple ingredients could create something magical. That’s the charm of Jamie Oliver’s Lemon Curd Tart. It’s bright, tangy, and feels like sunshine on a plate.

This recipe is one of those gems that makes you feel like a professional baker without the stress. It balances sweetness and tang perfectly. Every slice has a little bit of buttery crust, a dollop of silky lemon curd, and a smooth, glossy finish.

Jamie Oliver’s Lemon Curd Tart Recipe

I first discovered this recipe in one of Jamie’s cookbooks. His style is approachable. He doesn’t make you feel like you need a pastry degree. The tart is crisp on the outside, soft and tangy inside, and the lemon curd is vibrant but not overpowering.

It’s the kind of dessert that works for everything. Family dinners, dinner parties, or even a quiet weekend treat. And the best part? It’s surprisingly simple. You don’t need fancy tools or rare ingredients. Just patience, attention, and a love for lemons.

Ingredients Needed

I always make a list before heading to the store. For this tart, Jamie keeps it straightforward:

  • For The Pastry

    • 250g plain flour
    • 125g unsalted butter, cubed
    • 70g icing sugar
    • 1 egg yolk
    • Pinch of salt

  • For The Lemon Curd

    • 4 large eggs
    • 200g caster sugar
    • 200ml double cream
    • 4 unwaxed lemons, juice and zest

Having the ingredients ready and measured makes the process smooth. I like to line everything up like soldiers before battle. It makes a huge difference in confidence and speed.

How To Make Jamie Oliver’s Lemon Curd Tart

I remember the first time I followed this recipe. Step by step, it felt like the tart was practically assembling itself. Here’s the process broken down:

  1. Make The Pastry

    • Rub butter into the flour and icing sugar until crumbly.
    • Add egg yolk and pinch of salt. Mix gently into a dough.
    • Chill for 30 minutes.

  2. Blind Bake The Tart Shell

    • Roll out pastry and line a tart tin.
    • Cover with parchment paper and fill with baking beans.
    • Bake at 180°C (350°F) for 15 minutes. Remove beans and bake 10 more minutes until golden.

  3. Prepare Lemon Curd

    • Whisk eggs and sugar until smooth.
    • Add cream, lemon zest, and juice.
    • Cook gently in a pan over low heat, stirring constantly until thick.

  4. Assemble And Bake

    • Pour lemon curd into cooled tart shell.
    • Bake for 15-20 minutes until set but slightly wobbly in the center.
    • Cool completely before serving.

Every step teaches you something about balance, timing, and texture. I always feel a sense of accomplishment watching the tart set in the oven.

Ingredient Science Spotlight

One of my favorite parts of baking is understanding why ingredients behave the way they do. This tart is full of little science lessons:

  • Butter: Creates flaky, crisp pastry. Its fat coats flour, preventing too much gluten formation.
  • Eggs: Act as binders and give the curd structure. They also add a glossy finish.
  • Lemon juice and zest: Acid reacts with eggs to thicken the curd while adding bright flavor.
  • Sugar: Stabilizes eggs and curd, balances tartness, and prevents curd from curdling.

Understanding these small details can turn a good tart into a perfect one.

Expert Tips

I’ve learned a few tricks over the years that make this tart foolproof:

  • Chill the pastry well. Cold butter is key to flaky crust.
  • Don’t overcook lemon curd. It should coat the back of a spoon but remain smooth.
  • Zest your lemons before juicing. You avoid wasting zest and juice.
  • Use a fine sieve to remove any lumps in the curd. It makes the tart silky.
  • Serve slightly chilled. It helps the curd set beautifully and keeps the flavors fresh.

These small touches make a noticeable difference.

Recipe Variations

I like experimenting with flavors. Jamie’s tart is versatile. Here are some ideas:

  • Berry twist: Add raspberries or blueberries on top.
  • Meringue topping: Lightly whip egg whites with sugar and toast over the tart.
  • Ginger kick: Add ground ginger to pastry for a spicy note.
  • Citrus mix: Blend lime and orange juice with lemon for a multi-citrus curd.

Each variation keeps the tart exciting without losing its signature charm.

Final Words

Every time I make this tart, I think about the simple joys of baking. It’s not about impressing anyone. It’s about creating something beautiful from scratch. The process is calming, and the result is deeply satisfying.

Jamie Oliver’s recipe is approachable, reliable, and endlessly adaptable. It’s a perfect example of how food can bring happiness without being overly complicated.

FAQs

Can I Make Jamie Oliver’s Lemon Curd Tart In Advance?

Yes, you can make the tart up to 24 hours ahead. Just keep it in the fridge and serve chilled.

Can I Use Store-bought Lemon Curd Instead Of Making It From Scratch?

Absolutely! Using store-bought lemon curd can save time while still tasting great.

How Do I Know When The Tart Crust Is Baked Properly?

The crust should be golden and crisp. You can also gently press it with your finger to check for firmness.

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