Rose-Infused Lemon Curd Tart

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A delicate dessert featuring rose petals in a zesty lemon curd filling atop a shortbread crust. This french-inspired desserts ready in about 55 minutes layers all-purpose flour, cold unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 315 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.7 (12 ratings) Prep: 40 min Cook: 15 min Serves 6 French cuisine 315 cal/serving
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Ingredients

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Instructions

  1. Step 1: For crust: Pulse 1 cup all-purpose flour, 1/2 cup cold unsalted butter, and 2 tablespoons granulated sugar in a food processor until crumbly. Press into a 9-inch tart pan and chill 20 minutes. Bake at 350°F for 15 minutes until golden.
  2. Step 2: For curd: Whisk 2 tablespoons lemon zest, 1/4 cup lemon juice, 2 large eggs, 2 egg yolks, and 1/2 cup granulated sugar in a heatproof bowl. Place over simmering water and whisk constantly for 8-10 minutes until thickened and pale yellow, coating the back of a spoon.
  3. Step 3: Strain curd through a fine-mesh sieve into a bowl, then stir in 1/4 cup washed edible rose petals. Pour into cooled crust and refrigerate 4 hours until set. Garnish with extra rose petals before serving.

Frequently asked questions

How long does Rose-Infused Lemon Curd Tart take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Rose-Infused Lemon Curd Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Rose-Infused Lemon Curd Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rose-Infused Lemon Curd Tart for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rose-Infused Lemon Curd Tart?

French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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