Lemon Curd Tart Recipe
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Lemon Curd:
In a stainless steel bowl, placed over a saucepan of simmering water, whisk
together the eggs, sugar, and lemon juice until blended. Cook, whisking or
stirring
constantly (to prevent it from curdling), until the mixture becomes pale in
color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or
71 degrees C on a thermometer). This will take about 10 minutes. Remove from heat and
immediately pour through a fine strainer to remove any lumps. Cut the
butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest, cover
with plastic wrap to prevent a skin from forming, and let cool to room temperature before filling the
pastry crust.
Can be made and stored in the refrigerator for about a week.
Sweet Pastry Crust:
In a separate bowl, whisk the flour with the salt. Place the butter in the bowl
of your electric mixer, or with a hand mixer, and beat until softened. Add sugar
and beat until light and fluffy. Gradually add the beaten egg, beating just
until incorporated. Add the flour mixture all at once and mix just until it
forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and
refrigerate for 15-30 minutes or just until firm (can place in freezer for about
10-15 minutes.)
Lightly butter and flour, or spray with a non-stick vegetable/flour cooking
spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Once
the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the
tart pan. Cover with
plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 400 degrees F
(205 degrees C) and place rack in center of oven. Lightly prick bottom of pastry
crust with the tines of a fork (this will prevent the dough from puffing up as
it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes.
Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake
the crust for about 15 minutes or until crust is
dry and lightly golden brown. Remove from oven and place on a wire rack to cool. Once the
pastry shell has cooled, evenly fill with the lemon curd. The tart can be
served immediately or covered and placed in the refrigerator until serving time. Serve plain or with softly whipped cream
and fresh berries. Serves 6 - 8
Scan
for Demonstration Video:
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Lemon Curd:
3 large
eggs
3/4 cup (150
grams) granulated white
sugar
1/3 cup (80 ml)
fresh (not bottled)
lemon juice (2-3
lemons)
4 tablespoons
(56 grams) unsalted
butter, at room
temperature
1 tablespoon (4
grams) lemon zest (the outer skin of the lemon)
Sweet Pastry Crust:
1 1/2 cups (195 grams) all
purpose
flour
1/8 teaspoon
salt
1/2 cup (113 grams) unsalted
butter,
room temperature
1/4 cup (50
grams) granulated white
sugar
1 large egg,
lightly beaten
Garnish:
1 cup (240 ml) heavy cream (double
cream) (35-40% butterfat)
2 tablespoons (25 grams) white sugar
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