Lemon Curd Tart with Pistachios

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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.

Prep Time30

Cook Time33

Chilling Time4

Total Time5 3

Course: Dessert

Cuisine: Mediterranean

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $25

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 tbsp Sugar - 38 grams
6 tbsp Butter (melted) - 85 grams

For the Filling

1 cup Sugar - 200 grams
2 tbsp 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 tbsp Powdered sugar - 15 grams
½ tsp Vanilla extract
¼ tsp 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

Refer to the blog post above for step-by-step recipe photos, troubleshooting tips and more.

Key Ingredient 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.

Tips for Success:

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.

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