Lemon Curd Tart
Lemon curd is similar to a custard and is made using lemon juice instead of cream. It is made into a tangy tart filling in this recipe. The finished tart can be covered in raspberries, whipped cream, meringue, or caramelized sugar like a crème brûlée. A combination of tangerine and lime juices may be substituted for lemon juice to make another tasty tart.
Hands-on: 20 minutesTotal: 1 hour 20 minutes
- 1 blind-baked pie crust (9")
- 6 large eggs
- 6 egg yolks
- 2 cups lemon juice
- 1¾ cups sugar
- 1 cup plus 2 Tbsp. cold unsalted butter
- 2 Tbsp. confectioners' sugar
- Whisk together eggs, egg yolks, lemon juice, and sugar. Stir occasionally with a rubber spatula in a mixing bowl set over simmering water until the mixture becomes thick. (Make sure the mixing bowl is slightly larger than the saucepan so the bottom of the bowl does not touch the water.) Remove the bowl from heat.
- Cut up the butter and stir it into the thickened egg mixture until it melts.
- Strain the mixture into the prebaked crust. Let the filling set and completely cool. Refrigerate tart.
- Use a small sieve to dust the tart with confectioners' sugar before serving.