Archive for October 10th, 2022

Lemon Curd Tart

If you love the taste of lemon like we do, look no further…this is the lemon curd tart recipe you’ve been dreaming about! With a whole 160 mL (about 2/3 cup) freshly squeezed lemon juice, this tart will take your breath away (in a good way). Slightly sweet, tangy, crunchy, creamy and luxurious are all of the adjectives that will invade your mind as you dine on this beauty. If you love lemon, this is your tart.

Lemon Curd Tart

Makes one 23 cm (9 inch) tart

For the original recipe please click here.

Ingredients for the Pastry:

  • 200 g all-purpose flour
  • 113 g cold unsalted butter, cubed
  • 70 granulated sugar
  • 1 large egg
  • 5 mL pure vanilla extract
  • 0.125 g kosher salt

Directions for the Pastry:

  1. Preheat the oven to 350° F.
  2. Combine all of the ingredients for the pastry in the large container of your food processor. Pulse until a smooth dough has formed.
  3. Roll out the dough between two sheets of parchment paper until it exceeds the circumference of the tart pan. Carefully lay the dough over the pan and gently press it into the pan, evening out any thin areas. Roll the rolling pin over the top to remove excess dough (either pres this dough into thin parts or save for another use). Dock the pastry bottom and bake at 350° F for 20 minutes. Remove from the oven at 20 minutes and press any areas down which have swelled during baking.

Ingredients for the Filling

  • 6 large eggs
  • 160 g granulated sugar
  • zest of 1 1/2 lemons
  • 160 mL freshly squeezed lemon juice
  • 5 mL pure vanilla extract
  • 45 g unsalted butter, cubed

Directions for the Filling:

  1. In a large, heavy-bottom sauce pan, combine all of the ingredients but the vanilla and butter and whisk to mix well.
  2. On medium-low heat, continuously whisk until the mixture has thickened (about 7 minutes). Remove from the heat and add the vanilla and butter and mix until combined.
  3. Press the curd through a fine seive into the par-baked tart pastry. Smooth out the top with an offset spatula. Bake for 15 minutes or until the curd has set but still jiggles a little bit. Allow to cool and refrigerate. Bring to room temperature to serve.

Read Full Post »

%d bloggers like this: