bergamot lemon earl grey tart

bergamot lemon earl grey tart

this bergamot lemon earl grey tart has been forming in my mind for the last few months. actually since i made a delicious cranberry tart ive been low key obsessed with figuring out the best (read, easiest) way to make curd. its always been something intimidating for me. but, im here to tell you not to be afraid of the curd!!

between the cranberry tart and this lemon tart, there were *a few* failed attempts. mostly thanks to way too many curdled eggs. ugh, its just the most wasteful feeling to have to throw away food, isn’t it. while making this tart, i finally decided to try the bain marie method. aka, the double boiler method. tried + true and i’ll never go back! seriously, this is by far the easiest method ive tried. after making this specific tart serval times, it was fail proof!! there’s definitely still a level of attentiveness that’s required. but, because of the gentle/indirect heat, the chances of a curdled egg go way down.

bergamot lemon earl grey tart

sweet and simple ingredient list:

throw these items in your cart on your next grocery trip!

  • all purpose flour
  • powdered sugar
  • salt
  • earl grey tea
  • unsalted butter
  • eggs
  • sugar
  • bergamot lemon or any seasonal lemon

from these ingredients you will make: a press-in earl grey crust, bergamot lemon curd and toppings. make a lovely Italian meringue using this recipe.

baking tools:

you’ll need a couple of special tools to create this bergamot lemon earl grey tart.

a few helpful tips:

  • bergamot lemon: this is seasonal and regional! sub with Meyer or regular lemons
    • you’ll get a hint of the bergamot flavor from the earl grey tea
  • earl grey tea: make sure this is fresh so the flavor shines through. the amount is really up to you
    • 1 bag gives a nice hint, 2 bags will be very strong.
  • bain Marie: this is the best method to prevent curdled eggs!
  • sugar content: the sugar helps balance out the tartness of the lemons, while also providing structure
    • there’s one cup in the entire recipe
    • using less as this will change the overall structure of the curd
  • freeze/chill time: sets the crust and makes for a better structure overall
    • the final chill time allows the whole tart to fully set
  • make ahead: can be done up to 3 days in advance
    • pour the curd into an airtight container
    • leave in the fridge until you’re ready to assemble
bergamot lemon earl grey tart
bergamot lemon earl grey tart
bergamot lemon earl grey tart
bergamot lemon earl grey tart
bergamot lemon earl grey tart

check out these citrus centric recipes!

bergamot lemon earl grey tart

bergamot lemon + earl grey tart

freshly squeezed bergamot lemon juice turns into 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!
5 from 2 votes
Prep Time 1 hr 5 mins
Cook Time 25 mins
Chill Time 3 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings 1 9″ tart


  • 9" removable bottom tart pan
  • heat proof bowl
  • mesh strainer
  • parchment paper
  • medium sauce pan


earl grey crust

  • 1 1/2 c all purpose flour (180g)
  • 1/2 c powdered sugar (40g)
  • 1/2 tsp salt
  • 1-2 bags, earl grey tea
  • zest from 1/2 bergamot lemon
  • 8 tbsp unsalted butter, melted

bergamot lemon curd

  • 3 large eggs, room temperature
  • 3 large egg yolks, room temperature*
  • 3/4 c caster or superfine sugar (165g)
  • 3/4 c freshly squeezed bergamot lemon juice sub with any seasonal lemon
  • zest from 1/2 bergamot lemon
  • 8 tbsp unsalted butter, cubed at room temperature
  • powdered sugar for dusting


  • 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.
  • 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.
  • 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)


* save the eggs whites from these eggs. you can make a delicious Italian meringue to top the tart with! 
Keyword bergamot lemon, earl grey tart, easy entertaining, lemon curd
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let others know by leaving a rating in the recipe + comment below

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6 thoughts on “bergamot lemon earl grey tart

  1. I’m confused about the early grey tea bags…so you add the contents of the tea bags directly to the dough mixture?

    1. Correct. When I developed the recipe, I used an organic earl grey tea bag. Cut open the bag and add the contents to the dough. If this isn’t something you want to do, an alternative would be to add it to the curd. To do this, add the contents of the tea bag to the lemon juice, egg + sugar mixture. Heat the curd as stated in the recipe. When you strain the curd (before adding the butter) the tea contents should strain out. If this is the route you go, do not add the earl grey tea contents to the crust. note: this is not something I tried for this recipe. I have tried something similar for a different recipe.
      If you have any questions, please let me know!

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