Lemon Curd Tart with Vanilla Chantilly Cream


Made in partnership with @PastryWithJenn

Makes 8 servings


This bright and refreshing tart by Pastry with Jenn is perfect for a spring or Easter brunch.



12 whole graham crackers

2 tablespoons, lightly packed C&H Golden Brown Sugar

6 tablespoons unsalted butter, melted



3 large eggs

3 large egg yolks

1 cup C&H Confectioners Sugar

2/3 cup lemon juice, from about 4 lemons

2 tablespoons lemon zest

1/2 teaspoon kosher salt

3 tablespoons cold unsalted butter, cubed



1 cup cold heavy whipping cream

1/4 cup, plus additional for dusting C&H Confectioners Sugar

1 teaspoon vanilla paste or extract




1.Preheat the oven to 375 degrees.

2.In a food processor, add the graham crackers and C&H Golden Brown Sugar; process until finely ground, like cornmeal. Add the melted butter and pulse until crumbs are moistened. Empty into a 9-inch tart pan. Use a straight-sided glass, or measuring cup, to help press the graham crumbs all along the edge, about 1/4” thick. Then put the remainder of the crumbs on the bottom and pat evenly. 

3.Bake for 10 to 12 minutes. Let cool on a cooling rack while you prepare filling.



1.In medium bowl, whisk together the eggs and eggs yolks. Sift in the C&H Confectioners Sugar and whisk till incorporated. Add the lemon juice, zest, and salt, and whisk until combined. Pour into a medium, heavy-bottomed, non-reactive pot. 

2.Over medium heat, cook the curd, constantly whisking until it reaches 175 degrees F, about 4 to 5 minutes. Remove from heat. Strain through a fine-mesh sieve into a medium bowl. Add a couple of cubes of butter at a time and whisk until the butter has completely melted. Then pour into slightly cooled crust. 

3.Bake for about 10 minutes, just until the edge begins to set and look matte. It will still be wobbly in the middle. Place on a cooling rack and let cool in the pan to room temperature.



1.Refrigerate the tart for 30 minutes before topping with whipped cream. 

2.In a stand mixer, fitted with a whisk attachment, add the heavy cream, C&H Confectioners Sugar, and vanilla. Whip until medium-stiff peaks. Fit a large piping bag with a 1/2” round tip and fill with the sweetened whipped cream. Pipe onto the tart, covering the whole surface. Just before serving, dust the top with a bit of C&H Confectioners Sugar for a textured look.

3.The tart is best eaten the same day, otherwise, the crust will get soggy. You can keep the tart in the fridge until ready to serve.


CHEF’S TIP: This recipe is a great make-ahead dessert. You can prepare the crust and lemon curd a day ahead, leaving just the whipped cream and assembly for the day-of.


Find this recipe and more holiday treats at chsugar.com