Try this tangy Citrus Galette with Lemon Curd for a deliciously bright brunch or dessert dish. The combination of a simple cream cheese crust folded around a base of lemon curd that has been layered with tangy citrus fruits is perfect for special occasions, but easy enough for every day.
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There’s something magical about a galette—it’s like a pie, but way easier and just as delicious. This Citrus Galette starts with a buttery, flaky cream cheese crust that comes together in no time. Inside, a layer of silky lemon curd adds a sweet and tart kick, while vibrant slices of oranges and other citrus bring a burst of brightness to every bite. It’s the perfect brunch treat (or dessert!) to brighten up any day.
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Ingredients & Substitutions
This galette recipe uses whatever citrus you like and otherwise simple ingredients. Let's take a look at some of the major players and how you can make changes if you need:
- Citrus - Mix and match citrus like blood oranges, Cara Cara oranges, tangerines, limes, and Meyer lemons. Just make sure to remove seeds and lay the slices on paper towels to dry excess surface moisture.
- Lemon curd - I like to use my own homemade lemon curd, which uses whole eggs for creaminess and stability, but you can use a good store-bough lemon curd in its place.
- Cream cheese pie crust - I like how adding cream cheese makes for a more tender, sturdy, and flavorful dough. If you prefer a conventional all-butter pie dough, take a look at my Apple Streusel Galette and use that crust. You can also use a store-bought crust with no judgement from anyone. Your kitchen, your rules.
- Egg - The egg is simply for making an egg wash by whisking it with 1 tablespoon of water. If you prefer, you can brush your crust with a little bit of milk or cream or leave it eau naturale.
See recipe card below for a full list of ingredients and measurements.
Variations
When making a fruit galette that uses fruits that release moisture, like oranges, strawberries, or peaches, I like to include something between the crust and the fruit to act as a tasty moisture barrier, in this case a delicious lemon curd.
I love the way that the lemon curd reinforces the citrus flavor while also adding creaminess and sweetness to the citrus fruits. If you don't want to use lemon curd here are some other great ideas:
- Frangipane - Frangipane, also known as almond cream, is a sweet almond pastry cream that makes a great base for your citrus galette. I use it in my peach galette and my pear frangipane galette.
- Ricotta - Mix ¼ cup of ricotta cheese with an egg yolk and a tablespoon of honey and you have a delightful sweet and creamy base for your citrus.
- Marmalade - Reinforce the orange flavors by spreading some orange marmalade, leftover from making my Orange French Toast, on your crust before layering on your citrus.
- Fabulous fruit - Once you've decided on a base, you can also add some other fruits, like blueberries, raspberries, or raspberries in between your orange slices for a pop of color and flavor!
Quick Recipe Video
Step-by-Step Instructions
It's just 3 simple steps; making the dough, preparing the citrus, and assembling. Let's get to it!
Make the pie dough
Step 1: In the bowl of your food processor, add all-purpose flour, very cold butter and cream cheese (cut in pieces), sugar, and salt.
Step 2: Process until the butter combined with the flour mixture and there are no pieces bigger than the size of peas, about 4 to 5 pulses.
Step 3: Slowly drizzle water into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
Step 4: Dump all the dough out onto a piece of plastic wrap, and use the plastic wrap to gather all of the crumbly dough together. Flatten the dough into a round disc. Refrigerate at least 1 hour, up to 3 days.
- Preheat oven to 400°F, place a rack in the bottom third of your oven and line a large sheet pan with parchment paper.
Prepare the oranges
Step 5: Use a sharp knife to slice off the top and bottom of the citrus fruit so it sits flat on your cutting board.
Step 6: Stand the fruit upright and cut downward, following the curve of the fruit to remove the peel, including all of the white portion. Slice into about ¼ inch thick wheels removing and discarding any seeds. Place on paper towel to absorb excess juice until ready to assemble.
Assemble the galette
Step 7: Remove dough from the refrigerator and roll the dough out to a 12 to 14 inch circle about, turning it a quarter turn between rolls. Transfer to your parchment paper lined sheet pan.
Step 8: Spread ¼ cup of lemon curd on the crust leaving a 2-inch border around the edges. To thicken any juices, dust 1 teaspoon of cornstarch on top of the lemon curd.
Step 9: Place slices of citrus on top of the curd, layering colors and different types as artistically as you like.
Step 10: Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges. Brush the exposed crust with egg wash (1 beaten egg with 1 tablespoon water).
Bake
Bake: Bake the galette at 400°F for 40 to 45 minutes, or until the pastry is golden brown and the liquid around the citrus is bubbling. Let cool for at least 15 to 20 minutes before slicing and enjoying. Serve with sweetened yogurt for brunch or vanilla ice cream for dessert. Or, you know, do what you want!
Making pie crust by hand
Not everyone has a food processor. I was probably in my late 30’s before I ever got one. That should not stop you from making your own pie crust by hand if you want to give it a whirl. It’s really not that hard at all and a galette isn't about perfection. It's supposed to be rustic.
- In a large bowl, mix flour, sugar and salt together and add cubes of cold butter. With your fingers, a fork, or a pastry cutter, mix the butter and cream cheese into the flour mixture until very crumbly.
- Add as much cold water as needed to hold together, starting with 3 tablespoons, and adding more, one teaspoon at a time, if you need it. You’ll add just a little water at a time so that you don’t accidentally add too much.
- You’ll know it’s properly hydrated when the dough begins to hold together if you pinch some of it between your fingers and your thumb.
- Wrap and chill your dough as described above.
Expert tips
Here are some simple tips to ensure your citrus galette turns out beautifully every time:
- Keep the dough cold: A cold cream cheese crust makes all the difference. Chill the dough for at least an hour before rolling it out, and if it starts to soften while assembling, pop the assembled galette back in the fridge for a few minutes to chill before baking.
- Use a thick lemon curd: A runny curd can make the crust soggy. If your curd is on the thinner side, cook it a little longer or whisk a teaspoon of cornstarch into store-bought curd and heat it up to thicken it. Cool completely and chill before using.
- Dry your citrus slices: Citrus fruits release a lot of juice. After slicing, lay them on a paper towel for a few minutes to absorb excess moisture. This prevents a watery filling.
Recipe FAQs
Yes! The cream cheese crust can be made up to 3 days in advance and stored in the fridge, tightly wrapped. You can also freeze it for up to 3 months—just thaw in the fridge overnight before using.
Freezing after baking isn’t ideal because citrus fruit releases moisture when thawed, which can make the crust soggy. However, you can freeze the unbaked galette (assembled but not yet baked). Place it on a baking sheet, freeze until solid, then wrap tightly in plastic wrap and store for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time.
Store leftover galette at room temperature for up to 1 day, loosely covered. For longer storage, refrigerate in an airtight container for up to 3 days. Reheat slices in a 300°F oven for a few minutes to crisp up the crust.
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-Cynthia
📖 Recipe
Citrus Galette with Lemon Curd
Equipment
Ingredients
Cream cheese crust
- 1 ½ cups (180 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- ½ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter cold and diced
- 4 tablespoons (58 g) cream cheese full-fat brick, not whipped
- 3 tablespoons (45 g) ice water plus more as needed
Filling
- ¼ cup (60 g) lemon curd or any citrus curd or jam, store bought or homemade
- 1 teaspoon cornstarch optional for thickening
- 6 to 8 oranges a mixture of variaties such as blood orange and mandarin
- 1 tablespoon granulated sugar optional to sprinkle on top
- 1 egg plus one tablespoon water for egg wash
Instructions
Making the crust
- In the bowl of your food processor, pulse together all-purpose flour, very cold butter and cream cheese (cut in pieces), sugar, and salt until there are no pieces of butter or cream cheese larger than the size of peas, about 4 to 5 pulses.
- Slowly drizzle water into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
- Dump all the dough out onto a piece of plastic wrap, and use the plastic wrap to gather all of the crumbly dough together.
- Flatten the dough into a round disc. Refrigerate at least 1 hour, up to 3 days.
Prepare oranges
- Use a sharp knife to slice off the top and bottom of the orange so it sits flat.
- Stand the orange upright and cut downward, following the curve of the fruit to remove the peel and white pith.
- Slice into ¼ inch thick slices, removing and discarding any seeds.
- Place on paper towel to absorb excess juice until ready to assemble.
Assemble
- Preheat oven to 400°F, place a rack in the bottom third of your oven and line a large sheet pan with parchment paper.
- Remove dough from the refrigerator and sprinkle a little more flour on top of your dough, on your rolling pin and on your counter.
- Roll the dough out to a 12 to 14 inch circle about, turning it a quarter turn between rolls. It doesn’t have to be perfect.
- Roll the crust around your rolling pin and transfer to your parchment paper lined sheet pan.
- Spread ¼ cup of lemon curd on the crust up to about an inch and a half from the edges.
- To thicken any juices, dust 1 teaspoon of cornstarch on top of the lemon curd.
- Arrange citrus slices evenly over the lemon curd, maintaining the inch and a half border.
- Gently fold the edges of the pie crust over the fruit, overlapping the crust as necessary. Press gently to seal the edges.
- Brush with an egg wash made of one egg whisked with 1 tablespoon of water.
- Bake for 40 to 45 minutes, or until the crust is golden brown and the juices are bubbling.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
- In a large bowl, mix flour, sugar and salt together and add cubes of cold butter.
- With your fingers, a fork, or a pastry blender, mix the butter and cream cheese into the flour mixture until very crumbly.
- Add as much cold water as needed to hold together, starting with 3 tablespoons, and adding more, one teaspoon at a time, if you need it.
- You’ll add just a little water at a time so that you don’t accidentally add too much.
- You’ll know it’s properly hydrated when the dough begins to hold together if you pinch some of it between your fingers and your thumb.
Cynthia Christensen says
This citrus galette was a huge hit when I prepared it for a live TV appearance and it was eaten by the crew in MINUTES!