Lemon Curd Tarts with Fresh Raspberries

Curtis Stone’s Lemon Curd Tarts with Fresh Raspberries

Name: Curtis Stone’s Lemon Curd Tarts with Fresh Raspberries
Prep time: 1800 s
Cook time: 1200 s
Total time: 3000 s
Yield: 4
Ingredients: FOR THE PASTRY SHELLS; Phyllo pastry: 6 sheets (each about 17 x 12 inches); Unsalted butter: 4 tbsp (melted); FOR THE FILLING; Large eggs: 4; Sugar: 1 cup; Fresh lemon juice: 1/2 cup; Lemon zest: 1 tbsp; Salted butter: 8 tbsp (diced); Fresh raspberries: 9 oz; Powdered sugar: for serving

18 Jun 2026

Curtis Stone

Chef

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Difficulty

Medium

Total Time

50MIN

Ingredients

FOR THE PASTRY SHELLS

Phyllo pastry: 6 sheets (each about 17 x 12 inches)

Unsalted butter: 4 tbsp (melted)

FOR THE FILLING

Large eggs: 4

Sugar: 1 cup

Fresh lemon juice: 1/2 cup

Lemon zest: 1 tbsp

Salted butter: 8 tbsp (diced)

Fresh raspberries: 9 oz

Powdered sugar: for serving

A clean, vibrant, and sophisticated way to end a meal, Curtis Stone says, “this is my kind of dessert because it feels celebratory without being overly heavy, with enough lemony zip to keep everyone reaching for one more bite.”

How to make Lemon Curd Tarts with Fresh Raspberries

01.

Make the Pastry Shells

Preheat the oven to 350°F.
Place 1 phyllo sheet on a flat, dry surface and brush with some of the melted butter. Place another phyllo sheet on top and brush with more butter. Repeat until all 6 phyllo sheets are stacked.
Cut the phyllo stack into four 7-inch squares.
Gently press each phyllo square into a shallow 4 1/2-inch-diameter tart pan.
Using kitchen shears, trim away the excess pastry, leaving about 1/2 inch above the rim of each tart pan.
Place the tart pans on a heavy baking sheet and transfer to the oven.
Bake for 15 to 20 minutes, or until dark golden brown.
Carefully lift the shells from the tart pans and place them on a cooling rack to cool completely.

02.

Make the Filling

Bring a large saucepan of water to a boil over medium heat, then reduce the heat to low.
Whisk the eggs, sugar, lemon juice, and lemon zest in a medium heatproof bowl to blend.
Place the bowl over the hot water and whisk in the salted butter. Continue whisking for 3 minutes, or until the curd is thick and creamy enough to coat the back of a spoon.
Remove from the heat and whisk until most of the heat dissipates from the curd.
Set aside to cool completely, stirring occasionally. The curd will continue to thicken as it cools.

03.

Serve

Spoon 1/2 cup lemon curd into each tart shell and top with raspberries.
Dust with powdered sugar and serve.

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18 Jun 2026

The Chef

Curtis Stone is an acclaimed Australian chef, restaurateur, and TV personality known for his fresh, seasonal approach to cooking. After training under legendary chefs like Marco Pierre White, Stone gained international recognition through appearances on cooking shows such as Top Chef Masters and Iron Chef America. He owns a renowned Los Angeles restaurant, Gwen, celebrated for its innovative menus and farm-to-table philosophy. His iconic Maude restaurant closed in September 2024 to make way for the Pie Room by Curtis Stone. The chef’s culinary expertise and approachable style have made him a widely recognized figure in the culinary world.

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