Lucious Lemon Curd on Sensationally Sweet Crust
About This Recipe:
- Creamy, smooth, curd with strong lemon flavour
- Sweet buttery crust that bakes in only 10-15 mins
- Both lemon zest & juice used
- (optional) meringue recipe for topping!
- Tart pan, rolling pin, and strainer needed!
3 tips for success
- Do not roll the dough too thin
- Cook the curd on very low heat & stir constantly
- Strain the curd! no scrambled eggs please.
The Method: A Quick Guide
1)Firstly, the crust dough is made in one large bowl, chilled, rolled out with a rolling pin, then transferred onto the tart pans. It is then pre-baked (just briefly, as there is a second bake later) and set to cool.
2)Next, the curd is made entirely on the stovetop. Whisking the sugar and eggs on very low heat, along with the lemon zest and juice, then turning off the heat and adding the butter; the curd is done. It then gets strained and set to cool.
3)Once both the crust and curd are cool; the curd is poured evenly into the tarts and baked for ~10-15 mins, just until a slight giggle appears!
When life gives you lemons… make curd!
Many people are not familiar with curd. It is sweet but not overly sweet, and smooth without being gritty or jello-like. Made with perfect ratios of eggs, sugar, and butter along with any flavour such as lemons, berries, fruits etc. and it makes for a delicious topping.
Some uses for curd include: tarts, curd bars, curd thumbprint cookies, curd inside between cake layers, spread on scones, and so much more!
Note: Curd has eggs but does not taste of eggs. As wel,l cooking on low heat and straining prevents any scrambles eggs.
|Prep time||Bake time||Total time|
|15 mins + 1 hr refrigderate||1st 10 mins (2nd bake 15 mins)||1 hr 45 mins|
Perfect Lemon Curd Tart
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into cubes
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- 3/4 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup lemon juice & zest of 2-3 lemons
Firstly, in a medium bowl, a stand mixer, or in a food processor make the dough by combining the flour, sugar, and salt. Once combined add the cold butter in cubes until pea sized chunks remain. Add the egg and vanilla and mix until a dough like ball forms and all the flour around the bowl is incorporated. The dough may be sticky (this is ok) and on a lightly floured surface make the dough into a ball; wrap in plastic wrap and refrigerate fro 1 hour. (this is not essential, the next steps can be followed immediately, but for best results refrigeration is suggested)
Now make the curd on the stovetop. In a medium-large sauce pan (on very low heat!) place the eggs, sugar, lemon juice, and lemon zest. Use a whisk! and stir consistency until a thickened consistency appears, this could take 15mins-20 mins. Remain on low heat the entire time or else it will burn! Once thick to a point where it sticks to the back of a spoon without immediately slipping, turn off heat and strain while it is still hot. Add the butter to the strained mixture and stir completely. Set for cooling.
Next, take the dough and rollout to a circle about 2 inches larger than the size of your tart pan. About 1/4 inch thick and place it over the pan and pinch it around the pan. Bake at 350 Degrees F without the curd for 10-15 mins until slightly baked. Place the curd inside and bake for another ~15 mins until slight giggle appears.
Optional Whipped Meringue topping:
In a large bowl place 3 egg whites and whip with an electric mixer on high speed for 5-10 mins or until stiff peaks appear. Add 1/2 cup of granulated sugar and whip for an extra 30 seconds. Stiff peaks are when you can tip the bowl completely upside down without any shift of the egg whites.
Transfer into a piping bag and let your creative side decorate your cooled tart!
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