Jamie Oliver’s ‘irresistible’ lemon curd tart takes just 30 minutes to make

Jamie’s 5 Ingredient Meals: Lemon Curd Tart

Lemon curd tart never fails to delight dessert lovers thanks to its tangy, creamy filling, and crunchy base.

Not only is the dish visually appealing but has long been revered for its versatility too, which Jamie Oliver has enjoyed adapting for his 5-ingredient recipe series.

“I have got a lemon tart that is going to transport you to the Meditteranean,” the cook declared in one of his tutorial videos, posted to YouTube.

The recipe conveniently calls for just five ingredients and takes no longer than 30 minutes to complete, making it a hit with cooking enthusiasts.

“Always love Mr Oliver’s clever hacks,” noted one user. “I’ve used so many over the years I can even keep track.”

Another commentator followed with: “Simply irresistible.”


  • 120 grams icing sugar plus extra for dusting
  • 320 gram sheet of ready-rolled puff pastry
  • Five lemons
  • Four large free-range eggs
  • 150 grams raspberries


Preheat the oven to 190C / 375F / gas 5. Dust the clean work surface with icing sugar, then unroll the puff pastry, discarding the paper. Dust the pastry with icing sugar and finely grate over the zest of two lemons, then roll it tightly back up and slice into 1cm discs.

Rub a 24cm non-stick oven-proof frying pan with olive oil, then distribute the pastry disks around the sides and base, pressing them together really well to create one piece of pastry. Bake on the bottom of the oven for 20 minutes, or until lightly golden.

Meanwhile, finely grate the zest from the remaining lemons into a large heatproof bowl, and squeeze in all the juice (you’ll need 120ml). Whisk the icing sugar and eggs, then place the bowl over a pan of simmering water on medium heat.

Whisk continuously for around 10 minutes or until thickened, then remove from the heat. Pour the lemon curd into the pastry case. Then finish under a hot grill for a few minutes (cover any pastry edges with tin foil, if it starts getting too dark). Serve at room temperature with fresh raspberries.

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