Quick Lemon Curd Tart with Whipped Mascarpone Cream Recipe

Lemon curd tarts radiate sunshine on a plate, capturing vibrant citrus essence in every delectable bite.

These delightful desserts blend tangy brightness with smooth, silky textures that dance across your palate.

Rich, creamy ingredients refine simple pastry into an elegant culinary experience that feels both sophisticated and comforting.

Bakers love creating these tarts because they showcase remarkable skill through delicate balance and precision.

Each golden-edged crust promises a luxurious encounter with zesty, smooth filling that melts gracefully on your tongue.

mascarpone cream adds a dreamy, cloud-like dimension that elevates the entire dessert to extraordinary heights.

Subtle nuances of sweet and tart intermingle, creating a harmonious symphony of flavors you cannot resist.

Lemon Curd Tart With Mascarpone Cream That Wows

• Craft Tangy Perfection: The lemon curd offers an intense, bright flavor that perfectly balances sweetness with sharp citrus notes, creating a mouth-watering dessert experience.
• Indulge in Luxurious Texture: The smooth, silky lemon curd paired with light, airy mascarpone cream creates a dreamy combination of creamy and velvety textures that melt beautifully on the tongue.
• Master Elegant Technique: This recipe showcases professional-level cooking skills through precise temperature control and gentle heating methods, allowing home cooks to feel like accomplished pastry chefs while creating a restaurant-quality dessert.
• Versatile Seasonal Delight: Perfect for summer gatherings, brunch celebrations, or as an impressive finish to a dinner party, this tart brings a sophisticated yet approachable dessert that looks and tastes incredibly impressive.

Ingredients That Make Lemon Tart Silky and Rich

• Tart Shell: Pre-baked pastry base that provides a crisp foundation for the creamy filling.

• Lemon Juice, Eggs, Egg Yolk: Core components that create the rich, tangy lemon curd with smooth texture.
• Granulated Sugar: Sweetens and balances the tart lemon flavor.
• Salt: Enhances overall flavor complexity.

• Mascarpone Cheese: Soft Italian cheese that adds rich, velvety smoothness to the cream.
• Heavy Whipping Cream: Provides light, airy texture and additional richness.
• Room Temperature Butter: Adds silky consistency and helps stabilize the lemon curd.

• Fresh Raspberries, Blackberries: Provide bright, fresh flavor and beautiful color contrast.
• Fresh Thyme: Adds subtle herbal note and elegant visual appeal.

Tart-Baking Instructions With a Light Touch

Step 1: Prepare Water Bath

• Fill a saucepan with a few inches of water
• Heat water over medium heat until it reaches a gentle simmer

Step 2: Create Lemon Curd Mixture

• Lemon juice
• Eggs
• Egg yolk
• Granulated sugar
• Salt

Combine all ingredients in a non-metal heatproof bowl

Whisk thoroughly using a non-metal whisk until well blended

Step 3: Cook Lemon Curd

Place bowl over simmering water

Continuously whisk mixture as it heats

Monitor temperature until it reaches 180°F

Remove from heat and continue whisking to cool

Step 4: Incorporate Butter

Wait until mixture cools to 135°F

Add room temperature butter in small pieces

Blend with immersion blender until smooth and fully combined

Step 5: Prepare Mascarpone Cream

Place mascarpone and heavy whipping cream in stand mixer

Whisk on medium-high speed

Continue until stiff peaks form

Step 6: Assemble Tart

Spread whipped mascarpone evenly over tart shell

Pour lemon curd over mascarpone cream

Spread evenly across surface

Step 7: Chill and Garnish

Refrigerate tart for 1-2 hours

• Fresh raspberries
• Blackberries
• Sprinkle of fresh thyme

Expert Tips for Whipped Mascarpone Tarts

• Master Temperature Control: Use a reliable digital thermometer to precisely track the lemon curd's temperature, ensuring it thickens perfectly without scrambling the eggs.
• Strain for Silky Smoothness: Pour the finished lemon curd through a fine-mesh strainer to remove any potential egg bits, creating an ultra-smooth, luxurious texture.
• Butter Incorporation Technique: Add butter gradually and use an immersion blender to create a perfectly emulsified, glossy lemon curd with zero lumps.
• Cream Whipping Wisdom: Ensure mascarpone and heavy cream are cold but not straight from the refrigerator for the most stable and fluffy whipped cream.
• Garnish with Finesse: Choose ripe, vibrant berries and fresh thyme leaves to add a pop of color and complementary flavor that elevates the entire dessert presentation.

How to Store Lemon Curd Tart Without Sogginess

• Refrigeration: Store the lemon curd tart in an airtight container in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to prevent the surface from drying out.
• Freezing: Wrap the tart tightly in plastic wrap and aluminum foil, then freeze for maximum 1 month. Thaw overnight in the refrigerator before serving.
• Reheating: Gently warm individual slices at room temperature for 10-15 minutes before serving to restore the cream's smooth texture and enhance the flavors.

What to Pair With Your Lemon Mascarpone Tart

• Pair with Crisp White Wine: Grab a zesty Sauvignon Blanc or a light Pinot Grigio to complement the tangy lemon curd. These wines cut through the creamy mascarpone and enhance the bright citrus flavors.
• Match with Fresh Herbal Tea: Brew a delicate chamomile or lavender tea to balance the tart's richness. The herbal notes will dance perfectly with the fresh thyme garnish and create a refreshing contrast.
• Serve with Sparkling Elderflower Cocktail: Mix elderflower liqueur with prosecco for a light, effervescent drink. Its floral sweetness will beautifully highlight the tart's creamy texture and citrusy punch.
• Complement with Almond Biscotti: Add a crunchy almond biscotti on the side to provide a delightful textural contrast. The nutty, slightly sweet cookie will beautifully enhance the tart's smooth lemon and mascarpone layers.

Tart Variations to Brighten Any Table

• Berry Bliss Variation: Swap raspberries and blackberries for fresh strawberries and blueberries, creating a vibrant summer-inspired tart with a colorful berry medley.
• Lavender Lemon Dream: Infuse the lemon curd with dried lavender buds during cooking, adding a subtle floral note that complements the tangy citrus flavor.
• Citrus Symphony: Replace lemon juice with a combination of orange and lime juice, introducing a complex, multi-dimensional citrus profile that brightens the entire dessert.
• Tropical Paradise Spin: Incorporate passion fruit pulp into the lemon curd and top with toasted coconut flakes, transforming the tart into an exotic, tropical-inspired treat.

Lemon Curd Tart with Whipped Mascarpone Cream Recipe

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4.6 from 19 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Silky lemon curd tart brings Mediterranean sunshine to your dessert table with its zesty elegance. Rich mascarpone cream crowns this delicate pastry, promising a luxurious finale that delights sophisticated palates.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Lemon and Eggs:

• 145 grams (5.1 ounces) lemon juice
• 3 large eggs
• 1 egg yolk

Butter and Sugar:

• 225 grams (8 ounces) unsalted butter, room temperature
• 150 grams (5.3 ounces) granulated sugar

Additional Ingredients:

Cream Components:

• 100 grams (3.5 ounces) mascarpone, room temperature
• 100 milliliters (3.4 fluid ounces) heavy whipping cream, room temperature

Seasoning:

• 0.25 teaspoons salt

Garnish:

• Fresh raspberries
• Fresh blackberries
• Fresh thyme

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Instructions

1. Create a water bath by gently simmering water in a saucepan, ensuring the heat remains consistent and moderate.
2. Combine lemon juice, eggs, egg yolk, granulated sugar, and salt in a heatproof glass or ceramic bowl, whisking thoroughly to integrate all components.
3. Position the mixture bowl above the simmering water, allowing indirect heat to gradually warm the ingredients while continuously stirring with a non-metal whisk.
4. Monitor the temperature carefully, whisking consistently until the mixture transforms and thickens to a custard-like consistency, reaching approximately 180°F.
5. Remove the bowl from heat and continue whisking to facilitate cooling, allowing the temperature to decrease to around 135°F.
6. Incorporate room temperature butter in small increments, using an immersion blender to create a smooth, homogeneous lemon curd.
7. In a stand mixer, blend mascarpone and heavy whipping cream using the whisk attachment, beating until the mixture develops firm, voluminous peaks.
8. Spread the whipped mascarpone cream evenly across the prepared tart shell, creating a uniform base layer.
9. Carefully pour the lemon curd over the mascarpone cream, ensuring an even distribution and smooth surface.
10. Refrigerate the tart for 1-2 hours to allow the layers to set and flavors to meld.
11. Before serving, garnish with fresh raspberries, blackberries, and delicate sprigs of fresh thyme to enhance visual appeal and add subtle herbal notes.

Notes

• Prepare a water bath carefully to ensure gentle, even heating for the lemon curd without direct flame contact.
• Use a non-metal whisk and bowl to prevent potential chemical reactions that could alter the curd’s flavor and texture.
• Watch the temperature closely when cooking the curd, as overheating can cause the eggs to scramble and ruin the smooth consistency.
• Incorporate butter at the right temperature to create a silky, emulsified lemon curd with a glossy finish.
• Whip mascarpone cream quickly to avoid overbeating, which can cause the mixture to become grainy or separate.
• Chill the tart thoroughly to set the layers and enhance the flavor melding between the tangy lemon curd and creamy mascarpone.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Steaming
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 507
• Sugar: 35 g
• Sodium: 66 mg
• Fat: 39 g
• Saturated Fat: 24 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 134 mg