My Lemon Curd Tart with Pistachios looks bakery-level fancy but is honestly very doable at home. It has a buttery graham cracker and pistachio crust, a silky lemon filling and a whipped cream topping.
Looking for more citrusy & lemony desserts? Try my Pistachio Lemon Bars, Blueberry Peach Galette with Lime and Orange Blossom Sugar Cookies.
Lemon Curd Tart: Recipe at a Glance
Prep Time
30 mins
Cook Time
33 mins
Total Time
63 mins
Servings
8 Slices
Calories*
590 kcal
Difficulty
Moderate
Main Ingredients
Graham crackers, pistachios, butter, lemons, whipping cream, granulated sugar, powdered sugar and eggs.
Technique
Preparing a graham cracker crust, cooking a lemon curd, filling a tart shell, and decorating a cooled tart.
*Calories are estimated
Table of Contents
Why This Recipe Works
- Accessible and Not Intimidating. It’s surprisingly easy to make, especially since the crust is a simple press-in crumb crust and the filling comes together on the stovetop before a quick finish in the oven.
- For all the Special Occasions. Lemon desserts always feel right in spring and summer, and this tart has that perfect sunny, seasonal flavor that works for Easter, Mother’s Day, dinner parties, or weekend baking.
- Tested and Works: Groceries are expensive! All my Dessert Recipes are tested by me, my team and/or recipe testers before posting.
Ingredients
If you’ve ever made a graham cracker crust or a lemon meringue pie, you’ll recognize many of these ingredients. What makes my recipe special is the addition of pistachios, which is perfectly in line with my Eastern Mediterranean focus. Here is what you will need:
- Graham Crackers: The base of the crust. You can use whole graham crackers or store-bought graham cracker crumbs.
- Pistachio Nuts: I recommend using unsalted toasted shelled pistachios in this recipe. They are added to the crust and sprinkled into the curd before baking. For more pistachio recipes, try my Pistachio Cranberry Scones (with Lemon Icing), Orange Pistachio Tiramisu or my Lemon Pistachio Pound Cake.
- Lemons: You’re going to need a lot of lemon juice and lemon zest in this recipe. Lemon and pistachios work really well together, but you can also use limes, too! If you have access to Meyer lemons, definitely use those!
- Eggs: You will need both whole eggs and egg yolks in this recipe.
- Sugar: This recipe calls for both granulated sugar (used in the crust and curd) and powdered sugar (used in the whipped cream topping).
- Cream of Tartar (Optional): Stabilizes the whipped cream for longer storage. If you don’t have it, don’t worry about it.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Lemon Curd Tart Recipe
Step 1. Preheat Oven. Preheat your oven to 350°F / 175°C.
Step 2. Process the Crackers and Pistachios. Add the graham crackers and pistachios to a food processor and pulse until the crumbs look sandy, with a few small pistachio pieces still visible (Images 1-2).
Step 3. Make the Tart Crust. Transfer the crumb mixture to a medium bowl. Add the sugar and melted butter, then stir until everything is evenly combined (Image 3).
Step 4. Press and Bake. Press the crust mixture into a 9-inch tart pan with a removable bottom. Press it firmly across the bottom and up the sides of the pan using the bottom of a measuring cup or glass. Bake the crust for about 10 minutes, or until lightly golden and fragrant. Set aside (Image 4).
Step 5. Make Lemon Sugar. In a small bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar smells intensely lemony (Image 5).
Step 6. Prepare the Curd. Transfer the lemon sugar to a medium saucepan. Add the eggs, egg yolks, lemon juice and salt (Image 6). Whisk until smooth.
Step 7. Cook the Curd. Cook over medium heat, stirring gently but constantly, until the mixture thickens and starts to bubble. Let it bubble for 15 to 20 seconds. It should coat the back of a wooden spoon, and if you’re checking the temperature, it should be around 175°F / 80°C.
Step 8. Add Butter. Add the cold butter a little at a time, stirring until fully melted and incorporated (Image 7).
Step 9. Strain. Strain the curd through a fine mesh sieve. This extra step helps catch any bits of zest or cooked egg (Image 8).
Step 11. Pour into Shell. Pour the lemon curd into the baked tart shell (Image 9). Sprinkle the top with the chopped pistachios.
Step 12. Bake Tart. Return the tart to the oven and bake for about 15 minutes. The center should still have a slight jiggle (Image 10). Let the tart cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight is even better for clean slices and the best texture.
Step 13. Make Whipped Cream. Add the cold heavy cream, powdered sugar, vanilla extract, and cream of tartar to a large mixing bowl (Image 11). Beat until stiff peaks form (Image 12).
Step 14. Decorate. Decorate the chilled tart with whipped cream however you like, then slice and serve (Image 13).
Troubleshooting: Common Pitfalls and Remedies
Here are the most common issues and exactly how to fix them.
Issues with the Crust
- Crust is crumbly and won’t hold together
- This usually means there wasn’t enough butter or it wasn’t pressed firmly enough.
- Remedy: Make sure the mixture holds together when pressed in your hand before baking. Press it firmly into the pan using a flat-bottomed glass.
- Crust stuck to the pan
- This can happen if the tart isn’t cooled properly or the crust was too dry.
- Remedy: Let the tart cool completely before removing from the pan. A removable-bottom tart pan helps a lot here. Use a non-stick tart pan if you can.
- Soggy crust
- The filling can soften the crust over time, especially if it sits too long.
- Remedy: Bake the crust until lightly golden and fully set. For extra insurance, you can brush the crust with a little beaten egg white and bake for another 2 minutes to create a barrier.
Issues with the Curd
- Curd turned out lumpy or scrambled
- This happens if the heat was too high or the mixture wasn’t stirred constantly.
- Remedy: Cook the curd over medium (or even medium-low) heat and stir continuously. If it does curdle slightly, strain it through a fine mesh sieve to smooth it out.
- Curd didn’t thicken properly
- If your filling is too runny, it likely wasn’t cooked long enough or didn’t reach the right temperature.
- Remedy: Keep cooking until it coats the back of a spoon and reaches about 175°F / 80°C. Don’t rush this step.
- Filling cracked after baking
- This can happen if the tart was overbaked.
- Remedy: Pull it from the oven while the center still has a slight jiggle. It will continue to set as it cools.
Expert Tips
- Use fresh lemons only. Bottled juice won’t give you the same bright, clean flavor. Fresh juice and zest are one of the biggest keys to a great lemon tart.
- Don’t skip rubbing the zest into the sugar. It sounds small, but it makes a huge difference in aroma and lemon intensity. It’s the same principle in my Limoncello Tiramisu recipe.
- Stir the curd constantly and don’t crank the heat. Gentle cooking helps prevent scrambled eggs and keeps the filling smooth.
- Strain the filling before adding it to the crust. This is the easiest way to guarantee a silky tart.
- Chill the tart long enough. Four hours is the minimum, but overnight is ideal if you want neat slices.
- If the tart feels very firm straight from the fridge, let it sit out for a few minutes before slicing.
- Toppings should stay light. Whipped cream is perfect here, but fresh berries or a little toasted coconut would also be lovely.
Lemon Curd Tart with Pistachios Recipe FAQs
Yes, absolutely. This is a great make-ahead dessert. You can make it a day in advance and keep it chilled in the refrigerator until you’re ready to serve.
Store leftover tart covered in the refrigerator. It’s best within 2 days for the freshest texture, since lemon filling can gradually soften the crust over time.
You can freeze the tart without the whipped cream topping, though the texture is best when freshly made. Wrap it well once fully chilled, then freeze for up to 1 month. Thaw in the fridge overnight before serving. The whipped cream is best added fresh after thawing.
Other Dessert Recipes
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Lemon Curd Tart with Pistachios
Equipment
- 9-Inch tart pan with a removable bottom – Affiliate link
Ingredients
For the Crust
- 1¾ cups Graham crackers – 210 grams
- ½ cup Unsalted pistachios – 70 grams
- 3 tablespoon Sugar – 38 grams
- 6 tablespoon Butter (melted) – 85 grams
For the Filling
- 1 cup Sugar – 200 grams
- 2 tablespoon Lemon zest (finely grated, from 2-3 lemons) – 12 grams
- 3 Large eggs – 150 grams
- 3 Egg yolks – 42 grams
- ½ cup Lemon juice (from 2-3 lemons) – 118 grams
- Pinch of salt
- ½ cup Butter (cut into cubes) – 113 grams
- ¼ cup Unsalted pistachios (roughly chopped) – 35 grams
For the Decoration
- 1 cup Heavy whipping cream – 227 grams
- 2 tablespoon Powdered sugar – 15 grams
- ½ teaspoon Vanilla extract
- ¼ teaspoon Cream of tartar – Optional but recommended
Instructions
- Preheat Oven. Preheat your oven to 350°F / 175°C.
- Process the Crackers and Pistachios. Add the graham crackers and pistachios to a food processor and pulse until the crumbs look sandy, with a few small pistachio pieces still visible.
- Make the Tart Crust. Transfer the crumb mixture to a medium bowl. Add the sugar and melted butter, then stir until everything is evenly combined.
- Press and Bake. Press the crust mixture into a 9-inch tart pan with a removable bottom. Press it firmly across the bottom and up the sides of the pan using the bottom of a measuring cup or glass. Bake the crust for about 10 minutes, or until lightly golden and fragrant. Set aside.
- Make Lemon Sugar. In a small bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar smells intensely lemony.
- Prepare the Curd. Transfer the lemon sugar to a medium saucepan. Add the eggs, egg yolks, lemon juice and salt. Whisk until smooth.
- Cook the Curd. Cook over medium heat, stirring gently but constantly, until the mixture thickens and starts to bubble. Let it bubble for 15 to 20 seconds. It should coat the back of a wooden spoon, and if you’re checking the temperature, it should be around 175°F / 80°C.
- Add Butter. Off the heat, add the cold butter a little at a time, stirring until fully melted and incorporated.
- Strain. Strain the curd through a fine mesh sieve. This extra step helps catch any bits of zest or cooked egg.
- Pour into Shell. Pour the lemon curd into the baked tart shell. Sprinkle the top with the chopped pistachios.
- Bake Tart. Return the tart to the oven and bake for about 15 minutes. The center should still have a slight jiggle. Let the tart cool to room temperature, then cover and refrigerate for at least 4 hours, though overnight is even better for clean slices and the best texture.
- Make Whipped Cream. Add the cold heavy cream, powdered sugar, vanilla extract, and cream of tartar to a large mixing bowl. Beat until stiff peaks form.
- Decorate. Decorate the chilled tart with whipped cream however you like, then slice and serve.
Notes
- Graham Crackers: The base of the crust. You can use whole graham crackers or store-bought graham cracker crumbs.
- Pistachio Nuts: I recommend using unsalted toasted shelled pistachios in this recipe. They are added to the crust and sprinkled into the curd before baking.
- Lemons: You’re going to need a lot of lemon juice and lemon zest in this recipe. Lemon and pistachios work really well together, but you can also use limes, too! If you have access to Meyer lemons, definitely use those!
- Eggs: You will need both whole eggs and egg yolks in this recipe.
- Sugar: This recipe calls for both granulated sugar (used in the crust and curd) and powdered sugar (used in the whipped cream topping).
- Cream of Tartar (Optional): Stabilizes the whipped cream for longer storage. If you don’t have it, don’t worry about it.
- Use fresh lemons only. Bottled juice won’t give you the same bright, clean flavor. Fresh juice and zest are one of the biggest keys to a great lemon tart.
- Don’t skip rubbing the zest into the sugar. It sounds small, but it makes a huge difference in aroma and lemon intensity.
- Stir the curd constantly and don’t crank the heat. Gentle cooking helps prevent scrambled eggs and keeps the filling smooth.
- Chill the tart long enough. Four hours is the minimum, but overnight is ideal if you want neat slices.
- Strain the filling before adding it to the crust. This is the easiest way to guarantee a silky tart.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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