Lemon Curd Tart

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Picture of Lemon Curd Tart Recipe Photo: Lemon Curd Tart Recipe
Rated 4 stars out of 5
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  • Read 98 Reviews
Total Time:
1 hr 35 min
Prep
20 min
Inactive
30 min
Cook
45 min
Yield:
1 (9 or 10-inch) tart
Level:
Intermediate
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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.

For the lemon curd:

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.

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Newest Ratings and Reviews

Read all 98 reviews

  • on February 16, 2013

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    I have to give this recipe 5 stars because I love it so much, although as other reviewers have commented, the crust is not perfect. I don't know if the curd would set normally or not, because I love eating this tart FROZEN. After filling the tart shell, I just pop it in the freezer. I have made this with sweet cream butter and it is so good, but seeing as how I can just devour a whole tart by myself and I'm afraid of having a heart attack from the cholesterol, I am going to try margarine next time. My last attempt at improving the crust involved adding an egg white. I also used half white flour and half wheat flour for the crust in an attempt to be healthier (haha and I loved it. These modifications kept the crust from sticking to the non-stick foil I use, but it did cause the crust to shrink a little.

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  • on February 13, 2013

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    I just made this for Valentine's Day Dessert. I made the crust and it did stick a little to the pan, however I have never made a pastry crust that you blind bake. It was very simple. It is very beautiful. I cannot wait to taste it tomorrow. thanks Ina for a lovely dessert. I hope Mike likes it as much as Jeffrey!

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  • on January 30, 2013

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    Very easy and delicious as is. Just as delicious substituting a lime for one of the lemons

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