Lemon curd tart

by Jessica

Lemon Curd Tart 

Crust (from Ina Garten) 

12 T (1.5 sticks) of unsalted butter

1/2 c sugar

1/2 t vanilla extract

1 3/4 c all purpose flour

pinch salt

  1. Cream butter and sugar in a stand mixer.
  2. Add flour, salt and vanilla. Mix until it becomes a shortbread-like dough.
  3. Press into tart pan (9″ or 10″) and refrigerate for 30 mins.
  4. Line crust with foil and fill with pie weights. Bake for 20 min in 350° oven.
  5. Remove pie weights, and bake again for 20 mins at 350°.

Lemon Curd (modified slightly from Alton Brown’s recipe) 

5 egg yolks

3/4 c sugar

3 lemons, zested & juiced

1 stick butter, halved

  1. Whisk yolks & sugar until light yellow & creamy.
  2. Measure out 1/3 c lemon juice. Add juice & zest to egg mixture. Whisk until smooth.
  3. Place on low heat over a double boiler. Whisk until thickened, 10-15 mins.
  4. Remove from heat and whisk in butter.
  5. Pour into crust and let set.

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