The Starving Chef Recipe: Cranberry Lemon Curd Tart

Cranberry Tart
Celebrate the holidays with a vibrant fusion of citrus and berry in this festive tart, a dessert lover’s dream.

By Felicia Vargo, The Starving Chef

Cranberry Lemon Curd Tart

Prep time: 48 hours
Cook time: 15 minutes
Makes 1 tart


Lemon Curd:
1 T lemon zest
2 egg yolks
¾ C sugar
3 T butter
1 ½ lemons, juiced

Cranberry Curd:
8 oz cranberries
2 egg yolks
1 T orange zest
½ C orange juice
½ C sugar
4 T butter

Ginger Snap Crust:
⅓ C brown sugar
24 gingersnaps
4 T melted butter

4 egg whites
½ t vanilla
1 t cream of tartar
1 C sugar
¼ t salt

Candied Cranberries:
2 C sugar
8 oz cranberries
½ C water

Here’s How
  1. Both Curds: Use a double boiler. Heat water to boiling, then simmer.
  2. Lemon Curd: Pulse lemon zest with sugar. Mix egg yolks, sugar-zest and juice in the boiler. Whisk until custard-like, reaching 170°F. Add cubed butter, mix, then chill with plastic wrap touching the surface.
  3. Cranberry Curd: Pulse orange zest with sugar. In a skillet, cook cranberries, orange juice and sugar until cranberries pop. Blend and strain. Add butter. Temper yolks with a bit of the mix, then combine. Cook until thickened. Chill.
  4. Crust: Pulse gingersnaps, brown sugar and butter. Press into a pie pan. Freeze for 1 hour. Bake at 350°F for 15 minutes. Cool and chill.
  5. Meringues: Whip egg whites, cream of tartar, vanilla and salt, adding sugar gradually until stiff peaks form. Bake at 225°F for 1 hour on a lined sheet. Turn off oven and leave meringues inside with door ajar until cool.
  6. Candied Cranberries: Dissolve 1/2 C sugar in water on medium-high heat. Add cranberries for 1-2 minutes. Remove and dry for 1 hour. Coat in remaining sugar and dry 2-3 hours.
  7. Assembly: Fill crust with lemon curd, then cranberry curd. Bake at 350°F for 10-15 minutes. Cool, then chill 24 hours. Decorate with meringue and cranberries before serving.

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Categories: Food & Dining