Lemon 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
Scale
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
