Lemon Curd Tart with Crisp Pastry
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Ingredients 🧂🥕
- Lemons3 pcs
- Eggs6 pcs
- Butter210 g
- Plain Flour220 g
- Sugar210 g
- Cornflour6 g
- Salt0.1 g
Instructions 👩🍳
Step-by-step:
- Bake the pastry shell: Prepare the tart pastry, line the tart tin and bake the shell blind until crisp. Let it cool. Refer to the illustrated recipe for the exact preparation details.
- Cook the lemon curd: Combine the lemon juice, zest, sugar and eggs. Stir gently as the mixture thickens, preventing the eggs from scrambling.
- Finish the filling: Remove the curd from the heat and blend in the butter until smooth. Spread the filling into the cooled pastry shell.
- Chill and serve: Refrigerate the lemon tart until the curd holds its shape. Release the tart carefully and cut into slices.
Lemon curd tart with a crisp pastry shell
Crisp pastry, smooth lemon curd and a little sunshine on the dessert plate: this lemon tart is lovely after dinner or alongside an afternoon coffee. The filling tastes bright and tangy. Give it time to chill, then cut yourself a slice.
Bake the pastry shell first
Set aside the butter, sugar and eggs for the filling before making the pastry. Rub the pastry butter, cold and diced, into the flour, salt and pastry sugar. Add the beaten egg portion for the pastry and bring the dough together without prolonged kneading. Chill until firm enough to roll.
Preheat the oven. Roll out the pastry, ease it into the tart pan without stretching it and chill again if softened. Line with baking parchment and fill with baking weights. Bake until the edges hold their shape, then carefully remove the weights and paper. Finish baking until the base is golden and cooked through. Leave to cool.
Cook a smooth lemon filling
Wash the lemons, finely grate the yellow zest and squeeze out the juice, removing the seeds. Use pasteurized eggs for the filling and beat them in a separate bowl. Keep the filling butter aside for the end.
Mix the cornstarch with the filling sugar in a saucepan. Whisk in the cold lemon juice and zest until smooth. Heat while stirring until the mixture thickens and bubbles, then take it off the heat.
Gradually whisk some of the hot lemon mixture into the beaten eggs. Return everything to the saucepan and heat gently, stirring continuously across the base and corners. At the first gentle bubbling, remove from the heat immediately; do not leave it boiling. Stir in the filling butter until smooth.
Fill, chill and slice
Spread the cooked curd into the cool pastry shell. Cool promptly and refrigerate within two hours, or within one hour in heat above 90°F. Let the filling become cold and firm before slicing. Keep the tart refrigerated between servings.
Cut with a clean knife, wiping it between slices. A freshly brewed doppio makes a good companion to the tangy filling.
Catch small lumps
If a few lumps remain, pass the freshly cooked curd through a fine sieve before filling the shell. Set the sieve securely over a bowl and use a spatula to work the curd through.
Add a fresh finish
Top individual slices with a few washed, well-drained raspberries. Add them at serving time so their juice does not sit on the filling.
Prepare it for tomorrow
Make the tart ahead and let it set in the refrigerator. Cover once cold and keep it away from strong-smelling foods.
Frequently asked questions
Does the filling go back in the oven?
No. Cook it on the stove, then spread it into the fully baked, cooled shell and chill.
Why is the base soft?
It may have needed longer without the baking weights. The base should be golden and fully baked before filling.
Can I slice it while warm?
Wait until the curd is cold and firm. Warm filling will not hold such neat slices.
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