Lemon Curd Tart (Serves 6-8)
This tart pairs two delicious English specialties; Lemon Curd and Shortbread. The
shortbread crust recipe has the advantage of being both quick to make and foolproof.
Pastry Crust:
1 cup (140 grams) all purpose flour
1/3 cup (36 grams) confectioners (powdered or icing) sugar
Zest of 1 lemon (optional)
1/2 cup (1 stick) (114 grams) cold unsalted butter, cut into pieces
Lemon Curd:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon
juice)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into
small pieces
1 tablespoon (4 grams) lemon zest
This tart pairs two delicious English specialties; Lemon Curd and Shortbread. The
shortbread crust recipe has the advantage of being both quick to make and foolproof.
Pastry Crust:
1 cup (140 grams) all purpose flour
1/3 cup (36 grams) confectioners (powdered or icing) sugar
Zest of 1 lemon (optional)
1/2 cup (1 stick) (114 grams) cold unsalted butter, cut into pieces
Lemon Curd:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon
juice)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into
small pieces
1 tablespoon (4 grams) lemon zest
Note: In this recipe the lemon curd is cooked over a saucepan of simmering water to help prevent the eggs from curdling.
Problems can arise (i.e. curd not thickening) if the temperature of the 'simmering' water is too low. For this recipe "simmer" is
defined as the point just short of a boil, that is, when bubbles begin to appear. On a thermometer that is a temperature of 200
degrees F or 93 degrees C. So if the curd does not thicken, check the water temperature and increase if necessary.
FOR 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 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). 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, and let cool to room temperature before filling the pastry crust.
Note: The lemon curd will continue to thicken as it cools. Placing a sheet of plastic wrap directly on the lemon curd prevents a skin from
forming on the surface.
FOR PASTRY CRUST: In a food processor, place the flour and sugar and process to combine. Add the lemon zest and cut up butter
and pulse until the pastry starts to come together and form clumps. Place the pastry into a 8-9 inch (20-23 cm) tart pan and, using your
fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the
pastry.) Pierce the bottom of crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Place the
pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking when it bakes.)
While the pastry chills, preheat the oven to 425 degrees F (220 degrees C) and place rack in center of oven.
When the pastry has chilled, place the tart pan on a larger baking pan and bake until crust is golden brown, about 13 - 15 minutes.
Remove from oven and place tart pan 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.
Serve with softly whipped cream and a medley of berries.
Problems can arise (i.e. curd not thickening) if the temperature of the 'simmering' water is too low. For this recipe "simmer" is
defined as the point just short of a boil, that is, when bubbles begin to appear. On a thermometer that is a temperature of 200
degrees F or 93 degrees C. So if the curd does not thicken, check the water temperature and increase if necessary.
FOR 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 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). 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, and let cool to room temperature before filling the pastry crust.
Note: The lemon curd will continue to thicken as it cools. Placing a sheet of plastic wrap directly on the lemon curd prevents a skin from
forming on the surface.
FOR PASTRY CRUST: In a food processor, place the flour and sugar and process to combine. Add the lemon zest and cut up butter
and pulse until the pastry starts to come together and form clumps. Place the pastry into a 8-9 inch (20-23 cm) tart pan and, using your
fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the
pastry.) Pierce the bottom of crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Place the
pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking when it bakes.)
While the pastry chills, preheat the oven to 425 degrees F (220 degrees C) and place rack in center of oven.
When the pastry has chilled, place the tart pan on a larger baking pan and bake until crust is golden brown, about 13 - 15 minutes.
Remove from oven and place tart pan 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.
Serve with softly whipped cream and a medley of berries.
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