Earl Grey Bergamot Lemon Tart
"freshly squeezed bergamot lemon juice makes the most deliclously sweet and tart curd to fill an earl grey laced shortbread crust. impressive, yet super simple to make. this is all the best of citrus season in one delectable dessert!"
-- @olivesnthyme
A Note from Feedfeed

If you are not lucky enough to have access to bergamot lemons for this recipe, you can substitute with regular lemons!  We love the tartness of the lemons paired with the herbacoues and heady notes from the Earl Grey Tea! Looking for another great lemon tart recipe? Check out this Shaker Tart from our @jakecohen! 

More from @olivesnthyme


Prep time 1hr 30mins
Cook time 25mins
Serves or Makes: one 9" tart


earl grey crust

  • 1 1/ 2 cups all purpose flour
  • 1/ 2 cup powdered sugar
  • 1/ 2 teaspoon salt
  • 1 earl grey tea bag
  • 1/ 2 zest bergamot lemon
  • 8 tablespoons unsalted butter, melted

bergamot lemon curd

  • 3 large at room temperature eggs
  • 3 large at room temperature egg yolks
  • 3/ 4 cup caster sugar
  • 3/ 4 cup bergamot lemon juice
  • 1/ 2 zest bergamot lemon
  • 8 tablespoons cubed at room temperature unsalted butter
  • powdered sugar for dusting


  • Step 1

    Preheat oven to 350 F, line bottom of a tart pan with parchment paper. Lightly grease sides of the tart pan with butter. I use a pastry brush dipped in some of the melted butter. Combine all crust ingredients in a bowl, mixing until the dough comes together. Press into prepared tart, starting with the sides and working across the bottom to the center of the pan. Chill in the freezer for 20-30 minutes. Line the crust with a piece of parchment paper, cut the 1" larger than diameter of the tart pan. Line with pie weights, rice or dried beans. Bake for 15-20 minutes. Remove from oven and place on a cooling rack until ready to be filled with the curd. Reduce heat to 325F.

  • Step 2

    In a seperate, heat proof bowl, whisk together eggs, egg yolks, and sugar. Once combined, whisk in lemon juice and zest. Take the entire bowl and place on top of a pot filled with 1" of water. Using a bain marie, or double boiler method, heat curd mixture over medium- high heat, stirring frequently to ensure the eggs don't curdle. Continue to stir until the curd forms into a thick, almost pudding like consistency (about 10-20 minutes). The curd should fully coat the back of a spatula or spoon without running off.

  • Step 3

    As soon as the mixture thickens, add the cubes of butter. Stir quickly to fully combine/melt the butter into the curd. Press the curd/butter mixture through mesh strainer, into another bowl, container or directly into the prepared crust. Return filled crust to the oven. Bake at 325F for 10-12 minutes, or until the curd sets with a slight giggle. Remove from oven and cool on a cooling rack to room temperature, about an hour. Chill the tart in the fridge for 2-3 hours. Top with powdered sugar right before serving. Other suggested toppings: candied lemon slices, whipped cream or italian meringue (using the lefover egg whites)