Food Network: Lemon Curd Tart

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Lemon Curd Tart
2007, Ina Garten, All Rights Reserved

Ingredients
For the tart shell:
12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room
temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt

For the lemon curd:
4 lemons, at room temperature
1 1/2 cups sugar

1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

For the tart shell:

Directions
Mix the butter and sugar together in the bowl of an
electric mixer fitted with a paddle attachment until they are just combined. Add
the vanilla. In a medium bowl, sift together the flour and salt, then add them to
the butter-and-sugar mixture. Mix on low speed until the dough starts to come
together. Dump onto a surface dusted with flour and shape into a flat disk. Press
the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure
that the finished edge is flat. Chill until firm.

Meanwhile, preheat the oven to 350 degrees F.

Butter 1 side of a square of aluminum foil to fit inside the chilled tart and
place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20
minutes. Remove the foil and beans, prick the tart all over with the tines of a
fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to
cool to room temperature.

Ingredients
For the lemon curd:

Directions
Remove the zest of the lemons with a vegetable peeler

or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2
cup of juice and set the juice aside. Put the zest in a food processor fitted with
a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is
very finely minced. In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a
time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring
constantly, until thickened, about 10 minutes. The lemon curd will thicken at
about 175 degrees F, or just below a simmer. Remove from the heat.

Fill the tart shell with warm lemon curd and allow to set at room
temperature.