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.

origin: Ready for Dessert, by David Lebovitz


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 oil 
1 tablespoon sugar
1/8 teaspoon salt
1 slightly rounded cup flour


First make the curd:  In a medium, non-reactive saucepan over low heat, combine the lemon juice, sugar and butter.  Set a mesh strainer over a medium bowl.  In another medium bowl, whisk together the eggs and the egg yolks.  When the butter has melted, whisk some of the warm liquid from the sauce pan into the eggs (whisk constantly as you pour).  Then stir the egg mixture back into the saucepan.  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).  It will look slightly jelled.  Don't let the mixture boil.  Once the desired consistency is reached, pour the mixture through the strainer and into your bowl.  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:  Preheat the oven to 410 degrees.  In a small heatproof bowl, put the butter, sugar, salt, water and oil.  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.  Remove from the oven and dump in the flour.  Taking care to hold the bowl with oven mitts (it will be 410 degrees!), stir the flour in with a fork.  It will come together into a bowl.   Dump the ball of dough into a 9 " tart shell with a removable bottom.  As soon as it is cool enough to handle, press the tart dough into the tart pan.  You should have just enough.  Bake the shell in the oven for around 15 minutes, or until a light shade of brown.  

Cool the tart shell, and then fill it with the cold lemon curd.  Enjoy!