Lemon Curd Tart with Mascarpone Whipped Cream and Fresh Berries Recipe
Introduction
This Lemon Curd Tart is a bright and tangy dessert that combines a buttery tart shell with smooth, homemade lemon curd and a light whipped mascarpone cream. Finished with fresh berries and a hint of thyme, it’s refreshing and elegant—perfect for any occasion.
Ingredients
- Tart Shell and Lemon Curd:
- 145 g (½ cup & 2 Tbsp) lemon juice
- 3 large eggs
- 1 egg yolk
- 150 g (¾ cup) granulated sugar
- ¼ teaspoon salt
- 225 g (1 cup) unsalted butter, room temperature
- Whipped Mascarpone Cream:
- 100 g (½ cup) mascarpone, room temperature
- 100 ml (½ cup) heavy whipping cream, room temperature
- Garnish:
- Fresh raspberries
- Fresh blackberries
- Thyme
Instructions
- Step 1: Prepare the lemon curd by placing a heatproof non-metal bowl over a saucepan with a few inches of simmering water. In the bowl, whisk together the lemon juice, eggs, egg yolk, sugar, and salt continuously while heating.
- Step 2: Continue whisking until the mixture thickens and reaches 180°F (82°C) on a thermometer. Remove from heat and keep whisking to cool it down to 135°F (57°C).
- Step 3: Add the butter in ½-inch pieces to the cooled mixture and use an immersion blender to incorporate until smooth and creamy.
- Step 4: For the whipped mascarpone cream, combine mascarpone and heavy cream in a bowl. Whisk with a stand mixer fitted with a whisk attachment until stiff peaks form.
- Step 5: Fill the tart shell with the whipped mascarpone cream, then gently layer the lemon curd on top. Chill the tart for 1–2 hours to set.
- Step 6: Before serving, garnish the tart with fresh raspberries, blackberries, and sprigs of thyme for a touch of color and flavor.
Tips & Variations
- Use room-temperature butter and mascarpone to ensure smooth blending and proper whipping.
- For a zestier curd, add finely grated lemon zest to the mixture before heating.
- Substitute thyme garnish with fresh mint for a different herbal note.
- If you prefer a firmer lemon curd, increase cooking time slightly but avoid curdling by keeping whisking steady.
Storage
Store the tart covered in the refrigerator for up to 3 days. Keep it chilled to maintain the texture of the lemon curd and mascarpone cream. When ready to serve, you can let it sit at room temperature for 10 minutes to soften slightly, but avoid leaving it out too long to prevent spoilage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the lemon curd ahead of time?
Yes, lemon curd can be made up to 3 days in advance and stored in the refrigerator. Just give it a gentle stir before assembling the tart to restore its smooth texture.
What if I don’t have an immersion blender?
You can vigorously whisk in the butter pieces by hand, but an immersion blender or regular blender ensures the curd becomes fully emulsified and silky. Be patient and mix continuously to avoid lumps.
PrintLemon Curd Tart with Mascarpone Whipped Cream and Fresh Berries Recipe
This Lemon Curd Tart features a silky smooth lemon curd layered over a crisp tart shell, topped with a luscious whipped mascarpone cream and garnished with fresh berries and thyme. It’s a delightful balance of tartness and sweetness with a creamy finish, perfect for a refreshing dessert or a special occasion treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Tart Shell
- (Not specified – tart shell base was assumed pre-made or prepared separately)
Lemon Curd
- 145 g (½ cup & 2 Tbsp) Lemon Juice
- 3 large Eggs
- 1 Egg Yolk
- 150 g (¾ cup) Granulated Sugar
- ¼ teaspoon Salt
- 225 g (1 cup) Unsalted Butter, room temperature
Whipped Mascarpone Cream
- 100 g (½ cup) Mascarpone, room temperature
- 100 ml (½ cup) Heavy Whipping Cream, room temperature
Garnish
- Fresh Raspberries
- Fresh Blackberries
- Thyme
Instructions
- Prepare the Lemon Curd: In a saucepan, bring a few inches of water to a simmer over medium heat to create a double boiler. In a non-metal heatproof bowl, whisk together lemon juice, eggs, egg yolk, granulated sugar, and salt using a non-metal whisk. Place the bowl over the simmering water, ensuring it doesn’t touch the water, and whisk continuously while heating.
- Cook and Thicken: Continue whisking the mixture as it heats, monitoring the temperature with a thermometer. Once the mixture reaches 180°F (82°C), remove the bowl from heat to prevent curdling.
- Cool and Incorporate Butter: Keep whisking the lemon mixture to cool it down to 135°F (57°C). Then add the room temperature butter in ½-inch pieces gradually. Using an immersion blender, blend until the butter is fully incorporated and the curd is smooth and creamy.
- Whip the Mascarpone Cream: In a stand mixer bowl fitted with a whisk attachment, combine mascarpone and heavy whipping cream, both at room temperature. Whisk on medium-high speed until stiff peaks form, creating a light and fluffy cream.
- Assemble the Tart: Spread the whipped mascarpone cream evenly into the prepared tart shell. Spoon or pipe the lemon curd over the mascarpone layer to cover completely.
- Chill and Garnish: Refrigerate the assembled tart for 1 to 2 hours to allow the flavors to meld and the filling to set properly. Before serving, garnish with fresh raspberries, fresh blackberries, and sprigs of thyme for a vibrant, fresh presentation.
Notes
- Ensure eggs and lemon juice are combined thoroughly to avoid curdling during cooking.
- Use a thermometer to monitor temperature closely for perfect texture.
- Room temperature butter and mascarpone help achieve a creamy, smooth consistency.
- If you prefer a sweeter curd, you can adjust sugar amount slightly.
- Tart shell was not specified; use your favorite pre-baked or homemade pastry shell.
- Allow the tart to chill well before serving to set the lemon curd firmly.
- Fresh thyme adds a subtle aromatic note; optional but recommended.
Keywords: Lemon Curd Tart, lemon curd, whipped mascarpone cream, lemon tart, fresh berries dessert, easy lemon dessert
