Irresistible Classic Lemon Curd Tart – Buttery Crust & Zesty Filling
Sun-Kissed Lemon Dream Tart
Ingredients
Method
- Preheat your oven to 350°F (175°C) and position a rack in the middle.
- In a food processor, blend together the flour, kosher salt, and sugar. Add the diced butter and pulse until the mixture gathers into large, rustic clumps. Reserve a few bits of dough for any necessary patch-ups. Press the bulk of your dough evenly into the base and up the sides of a 9-inch removable-bottom tart pan set on a baking sheet. Chill in the freezer for 15 minutes to firm up.
- Remove the chilled crust from the freezer and gently pierce all over with a fork. Cover the crust with a piece of nonstick foil sprayed on the oiled side so it molds snugly into every nook. Bake for 20 minutes without weights. Carefully peel back the foil in stages. If minor cracks appear, use your reserved dough bits to mend them. Return the crust to the oven for an extra 5 minutes until the edges turn a delightful golden hue and the interior dries out.
- While the crust bakes, combine granulated sugar and kosher salt in a medium saucepan. Finely grate the zest of four lemons over this mixture, using your fingertips to massage the zest into the sugar, unleashing its fragrant oils. Whisk in the eggs until smooth. Squeeze the lemons to yield a strained 2/3 cup of juice and blend it into your egg mixture.
- Place the saucepan over low-medium heat and stir constantly as the mixture warms. Watch for it to thicken – it should gloss over a temperature around 175°F. Slowly add the butter a piece at a time, stirring continuously until melted and fully integrated. Remove the pan from the heat and gently pour this silky curd into your pre-baked tart shell; it’s perfectly fine if the crust is still a bit toasty.
- Bake the tart for about 15 minutes or until the lemon filling is mostly set. Then, transfer it to the refrigerator to cool completely, allowing the curd to firm up further.
- When ready to serve, release the tart from its pan by gently pressing the bottom to nudge the sides away. Slice into wedges and, if desired, adorn each piece with a fluffy dollop of whipped cream and a scattering of fresh berries.
Sun-Kissed Lemon Dream Tart
For the Crust
- 1 cup plus 2 tablespoons (150 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter, diced
For the Filling
- 1 cup plus 2 tablespoons (225 grams) granulated sugar
- 1/4 teaspoon kosher salt
- Zest of 4 lemons (and juice from 4 large or 5 medium-large lemons, approximately 2/3 cup, strained)
- 5 large eggs
- 1/2 cup (4 ounces or 115 grams) cold unsalted butter, chopped into pieces
- Whipped cream and fresh berries (optional, for serving)
Preheat the Oven: Warm your oven to 350°F (175°C) and set a rack in the center.
Create the Crust: In a food processor, pulse together the flour, salt, and sugar. Add in the cold, diced butter and keep processing until the mixture forms rustic, large clumps. Reserve a small portion of dough to fix any cracks later if needed. Press the bulk of the dough firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, placed atop a baking sheet for extra stability. Freeze for 15 minutes until it’s solidified.
Par-Bake the Crust: Remove the tart from the freezer and prick the base evenly with a fork. Line a piece of foil (sprayed on its oiled face) over the crust, pressing it tightly so it conforms to every curve. Bake for 20 minutes without any pie weights. Then, gradually peel away the foil. Should any minor cracks appear, gently patch them using your reserved dough. Return the crust to the oven for an additional 5 minutes until golden and dry to the touch.
Prepare the Filling: In a medium saucepan, mix the granulated sugar and kosher salt. Finely grate the zest of four lemons over this blend and use your fingertips to massage the zest into the sugar, breaking it up and releasing its essential oils. Whisk in the eggs until the mixture is uniformly combined. Squeeze the lemons to yield a strained 2/3 cup of juice, then incorporate it into the egg mixture.
Cook the Lemon Curd: Set the saucepan over low-medium heat. Stir constantly as the mixture begins to warm, which should take about 5 to 10 minutes to thicken. Keep a close eye as it reaches around 175°F, where your whisk should start to drag slightly. Add the butter, a piece or two at a time, stirring until fully melted and integrated. Once smooth, remove the pan from heat, and immediately pour the vibrant curd into the pre-baked tart shell (it’s absolutely fine if the crust is still warm).
Bake and Chill: Return the tart to the oven for about 15 minutes until the filling is mostly set. After baking, allow the tart to cool completely in the refrigerator; the filling will continue to set as it chills.
Serving Suggestions: To serve, gently press the bottom of the tart pan to release the sides. Transfer the tart onto a serving plate, slice into generous wedges, and top with whipped cream and fresh berries if desired.
Special Tip: For an extra burst of flavor, try warming a little extra lemon juice and drizzle it over the tart just before serving. This brightens the already tangy notes and adds a glossy finish to each slice.
Source link: Smitten Kitchen