Lemon Curd Tart
This lovely lemon tart is all class. Tart, sweet and bright. It's so easy to throw together ~ don't be intimidated by the custard part of the recipe! I make my tart shell in a slightly unconventional way, but it has never failed me and you don't have to mess with rolling out cold dough ~ just press it all into the tart shell.
For the curd:
1/2 cup freshly squeezed lemon juice
1/2 cup sugar
6 tablespoons (3 ounces) butter, salted or unsalted
2 large eggs
2 egg yolks
For the tart shell:
6 tablespoons (3 oz) butter, salted or unsalted
3 tablespoons water
1 tablespoon vegetable oilÂ
1 tablespoon sugar
1/8 teaspoon salt
1 slightly rounded cup flour
First make the curd: Â In a medium, non-reactive saucepan over low heat, combine the lemon juice, sugar and butter. Â Set a mesh strainer over a medium bowl. Â In another medium bowl, whisk together the eggs and the egg yolks. Â When the butter has melted, whisk some of the warm liquid from the sauce pan into the eggs (whisk constantly as you pour). Â Then stir the egg mixture back into the saucepan. Â Keeping the heat over medium low, stir the mixture constantly until it thickens (this will be dramatic and you'll notice it get MUCH thicker). Â It will look slightly jelled. Â Don't let the mixture boil. Â Once the desired consistency is reached, pour the mixture through the strainer and into your bowl. Â Press some plastic wrap over the top of the curd and place in the refrigerator to cool.
While the curd is cooling, make your tart shell: Â Preheat the oven to 410 degrees. Â In a small heatproof bowl, put the butter, sugar, salt, water and oil. Â Put the whole bowl in the oven and cook for 10 or so minutes, or until the mixture is sputtering and beginning to brown on top. Â Remove from the oven and dump in the flour. Â Taking care to hold the bowl with oven mitts (it will be 410 degrees!), stir the flour in with a fork. Â It will come together into a bowl. Â Dump the ball of dough into a 9 " tart shell with a removable bottom. Â As soon as it is cool enough to handle, press the tart dough into the tart pan. Â You should have just enough. Â Bake the shell in the oven for around 15 minutes, or until a light shade of brown. Â
Cool the tart shell, and then fill it with the cold lemon curd. Â Enjoy!