If you've been searching for no added sugar lemon curd recipes that don't taste like a compromise, this one's for you. GOOD GOOD Lemon Curd brings that bright, tangy, buttery flavor you'd expect from a classic—without any added sugar—making it the easiest shortcut to a dessert that feels genuinely impressive. Whether you're hosting a late-summer gathering or just want something special on a Tuesday, this lemon curd tart comes together in about 30 minutes with minimal effort.
Why You'll Love It
- This tart is the kind of recipe that looks like you spent hours on it but actually comes together with just a handful of pantry ingredients. The GOOD GOOD Lemon Curd does all the heavy lifting—it's rich, glossy, and perfectly set straight from the jar, so there's no cooking the curd from scratch. It works beautifully with a classic shortcrust base or a gluten-free almond flour crust, which means it fits almost any table.
Ingredients
- 1 jar GOOD GOOD Lemon Curd (full jar, approx. 330g)
- 1 ½ cups almond flour (or use all-purpose flour for a classic crust)
- 3 tbsp cold butter, cubed (or coconut oil for dairy-free)
- 1 tbsp cold water
- Pinch of salt
- ½ tsp vanilla extract
- Fresh raspberries or blueberries, to garnish
- Fresh mint leaves, to garnish (optional)
- Powdered erythritol or monk fruit sweetener, for dusting (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom.
- Step 2: In a mixing bowl, combine almond flour and salt. Add cold butter and use your fingertips to rub it in until the mixture resembles coarse crumbs. Add vanilla extract and cold water, one tablespoon at a time, mixing until the dough just comes together. If using all-purpose flour, the method is identical.
- Step 3: Press the dough evenly into the bottom and up the sides of the tart pan. Use the back of a spoon or a flat-bottomed measuring cup to smooth it out. Prick the base several times with a fork to prevent puffing.
- Step 4: Bake the crust for 14–16 minutes, or until the edges are lightly golden and the base looks set. Remove from the oven and let it cool completely on a wire rack—this step is important so the curd doesn't melt when you add it.
- Step 5: Once the crust is fully cool, spoon the entire jar of GOOD GOOD Lemon Curd into the tart shell. Use the back of a spoon or a small offset spatula to spread it into an even, smooth layer all the way to the edges.
- Step 6: Refrigerate the tart for at least 1 hour, or up to overnight, to let the curd firm up slightly and flavors settle.
- Step 7: Before serving, scatter fresh raspberries or blueberries over the top. Add a few mint leaves if you like, and dust lightly with powdered erythritol or monk fruit sweetener for a bakery-style finish.
- Step 8: Slice with a sharp knife (wiping between cuts for clean edges) and serve straight from the fridge or at cool room temperature.
Tips & Tricks
- For a gluten-free version, almond flour works perfectly and gives the crust a slightly nutty flavor that pairs beautifully with lemon. The finished tart keeps well in the refrigerator for up to 3 days, covered loosely with plastic wrap—the crust stays crisp for the first two days and softens slightly after that. You can also make individual mini tarts using a muffin tin, reducing the bake time for the crust to about 10–12 minutes.
Frequently Asked Questions
What is no added sugar lemon curd made from?
No added sugar lemon curd is made from the same core ingredients as traditional lemon curd—lemon juice, eggs, and butter—but uses alternative sweeteners instead of regular sugar to keep the sweetness without the added sugar content. GOOD GOOD Lemon Curd follows this approach, delivering that classic tangy, creamy flavor you expect.
Can I use lemon curd straight from the jar without cooking it?
Yes. GOOD GOOD Lemon Curd is ready to use straight from the jar—no additional cooking required. You can spread it on toast, dollop it over yogurt, or use it as a tart filling exactly as shown in this recipe.
Is this lemon curd tart gluten-free?
It can be. Using almond flour for the crust makes this recipe naturally gluten-free. GOOD GOOD Lemon Curd itself is gluten-free, so the whole tart qualifies when you use a certified gluten-free almond flour.
How long does the lemon curd tart keep in the fridge?
The finished tart keeps well for up to 3 days refrigerated. Store it covered to prevent the crust from absorbing moisture, and add fresh fruit garnishes just before serving for the best presentation.
What fruits pair best with lemon curd in a tart?
Raspberries and blueberries are classic pairings because their slight tartness complements the bright lemon flavor. Sliced strawberries, blackberries, or even thin kiwi slices work beautifully too—all great for a summer presentation.
Pick up a jar of GOOD GOOD Lemon Curd and make this tart your new go-to summer dessert—shop it now at goodgoodbrand.com.
Shop this recipe: GOOD GOOD Vegan Lemon Curd
