Lemon Curd Tart

Show: Barefoot ContessaEpisode: Home Comforts

Rated: 4 stars out of 5Rate itRead users' reviews (43)

RECIPE
COMMENTS & REVIEWS(43)

Cook Time:
45 min
Level:
Intermediate
Yield:
1 (9 or 10-inch) tart

Times:

Prep: 20 min
Inactive Prep: 30 min
Cook: 45 min
Total:: 1 hr 35 min

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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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Comments & Reviews

recipe Lemon Curd Tart
Wilma Tigard, OR 01-26-2010
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Easy "lemony"Lemon Curd Tart ever!
Rated: 5 stars out of 5

I have made this tart several times. It's easy and the tast is out of this world. The shell is like "short bread" and I can... not say enough good things aout the lemon curd. I've served this at home, taken it to pot-lucks and pie socials and always receive many accolades for its flavor. Thank you Ina - this one is a real winner.Read more
recipe Lemon Curd Tart
Cindy Saint Pau, MN 12-23-2009
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No stars here either!
Rated: 1 stars out of 5

I have to agree with Debra in Seaside OR that the crust has far too much butter in it. It actually "honeycombed" in texture.... Not a good thing. It also made a mess of my oven with butter pooling on the bottom of the oven and smoking up the kitchen. It ended up in the garbage.Read more
recipe Lemon Curd Tart
null null, null 12-20-2009
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Simply Fabulous lemon tart!
Rated: 5 stars out of 5

I followed the recipe but add more lemon juice (1 cup) because I really want to "cut" the egg note. It's simply fabulous.... However, I will bake the crust for only 15 minutes the next time because it was quite brown. I also used a 12" tart pan. It came out quite fine. Bravo, dear Contessa!Read more
recipe Lemon Curd Tart
Angela Brookllynn, NY 12-15-2009
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Perfect balance of sweet & tart
Rated: 5 stars out of 5

I tried this lemon curd recipe with a graham cracker crust and it was soooo.. good. I didn't use the recipe for the tart... crust because I simply prefer graham cracker or shortbread crust with lemon curd and with lemon mousse. If you've tried this recipe and dd not like the crust. I encourage you to try it again with a different crust. I think you'll love it. I will absolutely use this recipe again and again.Read more
recipe Lemon Curd Tart
Michelle pasadena, MD 12-01-2009
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Thank You ,Ina
Rated: 5 stars out of 5

Hat off for Ina Gartner!!! This is a very good and easy recipe as all the other that she shares with us . She is a MASTER... CHEF!Read more
recipe Lemon Curd Tart
Debra Seaside, OR 11-27-2009
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NO STARS!!!
Rated: 1 stars out of 5

ALMOST RUINED MY THANKSGIVING. THE CRUST TURNED TO "MUSH" ON THE FIRST BAKIING, AND I THREW IT OUT. I'M THINKING THE BUTTER... QUANITY IS OFF, TOO MUCH BUTTER. I SAVED MY THANKSGIVING BY MAKING THE LEMON MERIGUE PIE POSTED ON THE ARGO CORNSTARCH WEBSITE WITH A SINGLE CRISCO PIE CRUST. INA, PLEASE CHECK YOUR INGREDIENTS ON THIS RECIPE FOR THE CRUST, SOMETHING IS WRONG.Read more