Spelt Lemon Curd Tart

Bright, Tangy, and Surprisingly Simple

This Spelt Lemon Curd Tart is a no-fuss showstopper. The crisp, nutty base made with spelt flour pairs beautifully with a smooth, zingy lemon curd. It’s a simple bake with real wow factor, perfect for dinner parties, Sunday lunch, or just because.

Spelt flour gives it a moreish texture and a nuttier flavour than your usual tart crust. The lemon curd is sharp yet silky, made with fresh juice and zest — no thickeners or shortcuts here.

Why You’ll Love This Recipe

This recipe strikes a perfect balance between wholesome and indulgent. It’s easier than most classic tarts and doesn’t require any special equipment or advanced skills.

Spelt flour is gentler on digestion and adds depth. The filling is made on the hob — no baking required once it’s in the tart shell. A reliable recipe with clear steps, and it’s freezer-friendly too.

Prep Time 25 mins

Cook Time 30 mins

Rest Time 1 hr

Total Time 1 hr 55 mins

Cuisine: British

Courses: Dessert

Difficulty: Intermediate

Servings: 8

Estimated Cost: 7

Calories: 320

Best Season: Summer

Description

A golden, nutty spelt crust filled with silky, sharp homemade lemon curd. A satisfying, naturally wholesome dessert.

Ingredients

For the tart crust

200 g Spelt flour (wholegrain or white)
100 g Unsalted butter (cold, cubed)
2 tbsp Icing sugar
1 Medium Egg yolk
2-3 tbsp Cold water

For the lemon curd

3 Large Eggs
120 ml Fresh lemon juice (from about 3 lemons)
1 tbsp Lemon zest (finely grated)
150 g Caster sugar
100 g Unsalted butter (cut into cubes)

Instructions

Make the spelt crust:

1
Mix dry ingredients: In a bowl, combine spelt flour and icing sugar.
2
Rub in butter: Add cold butter and rub with fingertips until mixture resembles breadcrumbs.
3
Add yolk and water: Stir in egg yolk and enough cold water to bring the dough together.
4
Chill: Shape into a disc, wrap, and chill in the fridge for 30 minutes.
5
Roll and bake: Preheat oven to 180°C (160°C fan). Roll dough to fit a 23cm tart tin. Line with baking paper and fill with baking beans.
6
Blind bake: Bake for 15 minutes, remove weights and bake 10–12 mins more until golden. Cool completely.

Make the lemon curd:

7
Combine ingredients: In a saucepan over medium heat, whisk eggs, sugar, lemon juice and zest.
8
Cook until thick: Stir constantly for 8–10 minutes until mixture thickens (don’t boil).
9
Add butter: Remove from heat, stir in butter until melted and smooth.
10
Fill and chill: Pour into cooled crust. Smooth top and chill for at least 1 hour before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 10g50%
Cholesterol 115mg39%
Sodium 30mg2%
Potassium 75mg3%
Total Carbohydrate 34g12%
Dietary Fiber 3g12%
Sugars 19g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use unwaxed lemons for the zest.

You can freeze the baked tart shell for up to 1 month.

The lemon curd will thicken further as it chills.

No spelt flour? Use plain flour, but reduce water slightly.

Dairy-free? Use plant-based butter in both crust and curd.

Want it sweeter? Add 20 g more sugar to the curd.

Keywords: lemon tart, spelt flour dessert, easy lemon curd, refined sugar free, nutty crust

Make it your own

Add herbs: A pinch of thyme or rosemary in the crust gives a savoury edge.
Berry twist: Top with fresh raspberries or blueberries before serving.
Mini versions: Use muffin tins for individual tartlets – reduce bake time by 5 mins.

Gluten-sensitive?

Spelt has less gluten than wheat, but it’s not gluten-free. For a gluten-free crust, use a blend like buckwheat and rice flour with xanthan gum.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-lemon-curd-tart/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!