Lemon Cheesecake Tart with Lemon Curd

I love lemon in just about anything sweet—cakes, slices, pies, you name it. So when I spotted this lemon tart recipe in a magazine, I had a feeling it would be a good one. And it was!

The filling has that lovely sharp lemon flavour I enjoy so much. It’s smooth, creamy, and just rich enough without being too much. I followed the recipe almost exactly, but next time I’d be tempted to add a little more zest for a stronger lemony kick.

Serving Tips

To make sure your tart sets up the way it should, let it cool down slowly in the oven once it’s done baking—that little bit of extra time helps everything settle. After that, pop it in the fridge and let it chill completely. Keep the curd cold until you’re ready to use it, and don’t rush things—only spread it on once the tart is fully cooled. Once that’s done, it goes back in the fridge so the topping stays put. Then, about 30 minutes before serving, take it out and let it come to room temp a bit so the texture’s just right when it hits the table.

A Note on the Topping

The tart was topped with lemon curd, which looked nice—bright and shiny—but here’s where I ran into a wee issue. The store-bought curd went a bit runny at room temperature, which made it harder to keep a neat finish. Ideally, I like the tart to be served at room temp so the pastry stays crisp and the filling softens, but the curd didn’t hold its shape.

If you’re making this for a dinner or bringing it to a gathering, I’d suggest using a nice thick curd, or better yet, make your own. My easy lemon curd recipe is here and you can cook it as thick as you like.

What I’d Change Next Time

The tart itself is beautiful and very lemony—which I love. But if I were making this again for guests, I’d dress it up a little. Just curd on top feels a bit plain.

Next time, I’d add something with texture to make it feel a bit more special. A simple topping of fresh raspberries or some lightly toasted flaked almonds would be lovely. Or, for a softer touch, some whipped cream piped around the edges would finish it off nicely, perhaps with some candied lemon to decorate.

Recipe

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✨🍋🥧☀️🍋✨

Lemon Cheesecake Tart with Lemon Curd

Servings: 8-10
Prep Time: 25mins
Cook Time: 50mins
Difficulty: medium
Rating: ★★★★★
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A bright and creamy lemon tart with a buttery shortcrust pastry and a smooth citrus filling, topped with tangy lemon curd. A make-ahead winner for any occasion!

𝗧𝗶𝗽: You can make this tart the day before. Just keep it chilled and take it out about 30 minutes before serving for the best texture.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Recipe by Sarah Tuck & Claire Aldous.

Ingredients

Pastry:

130g butter, at room temperature
⅓ cup icing sugar
1½ cups plain flour
Finely grated zest of 1 lemon
2 teaspoons lemon juice

Filling:

125g cream cheese, roughly chopped, at room temperature
1 tablespoon custard powder
¾ cup caster sugar
Finely grated zest of 1 large lemon
½ cup cream
½ cup lemon juice
2 large eggs
2 large egg yolks

To Serve:

1 cup store-bought lemon curd

Directions

Prep the Tin: Lightly grease a 25cm round tart tin with a removable base.
Make the Pastry: In a food processor, blitz the butter, icing sugar, flour, and lemon zest until crumbly. Add the lemon juice and pulse until the mixture forms clumpy breadcrumbs. Turn it out, shape into a flat disc, wrap in plastic, and chill for 15 minutes.
Roll and Line: Roll the pastry out between two sheets of baking paper. Remove the top sheet and lift the pastry into the tin, pressing it into the sides and base. Prick the base with a fork, then chill for 30 minutes.
Blind Bake: Preheat oven to 180°C (regular bake). Place baking paper over the pastry and fill with baking beans. Bake for 12 minutes, remove the paper and beans, and bake another 10 minutes until golden. Leave the tart shell on a baking tray and reduce oven to 150°C.
Make the Filling: Blend the cream cheese, custard powder, sugar, and lemon zest in a food processor until smooth. Add the cream and lemon juice, pulse to combine, then add the eggs and yolks. Blend briefly until smooth.
Fill and Bake: Carefully pour the filling into the tart case. Bake for about 30 minutes—it should be set but still a little wobbly in the center.
Cool and Chill: Turn off the oven, open the door, and let the tart sit for 30 minutes. Then transfer to the bench to cool completely before chilling in the fridge.
Finish and Serve: Just before serving, spread the lemon curd over the top. Let it sit at room temperature for 30 minutes before slicing and serving.