Lemon Curd Tart

Show: Barefoot ContessaEpisode: Home Comforts

Rated: 4 stars out of 5Rate itRead users' reviews (36)

RECIPE
COMMENTS & REVIEWS(36)

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
Renee Jamaica, NY 11-14-2009
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The best I ever had!
Rated: 5 stars out of 5

This recipe is great, Just make a day ahead or chill all parts very well before use. Chill crust well before baking, chill... lemon curd very well before adding to cooked cooled crust. You can also add whipped topping , meringue or just serve plain. I promise you will not be able to get enough of this tart.Read more
recipe Lemon Curd Tart
Vickye Denver, CO 08-25-2009
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Lemon Curd Tart
Rated: 5 stars out of 5

Oh my goodness! This was the best ever. You know how you thinkg everything can't be good that's being made. Well that... thought gets blown out of the water with this tart, it was fabulous. I made one for our Tea Party and I should have made at least 3 it was gone in two minutes and the crowd wanted to know where the second one was. It was easy so easy to make, it's a recipe I'll do over and over again. Thanks Ina Vickye in Denver, CORead more
recipe Lemon Curd Tart
Kenda Smiths Station, AL 07-20-2009
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Yummy But Tart Shell Needed Some Reworking
Rated: 4 stars out of 5

The end result was surprisingly good. The curd itself wasn't too sweet or too tart. Good enough to drink, actually, it was... that tasty. I took this to work for m coworkers and they loved it. The shell is what bombed for me. I followed the directions exactly and when it was time to take off the foil and bake a little longer, it was as if the crust hadn't baked at all. It just came right off with the foil. There was no "putting it back and trying to bake again. It was ruined. The crumbs tasted good, but the shell was no more. I was now very pressed for time, so I needed the next one to really work. So I tossed that one and searched out other tart shell recipes. I found one on The Smitten Kitchen food blog. The only two major differences were that the SK recipe called for confectioners sugar and to FREEZE the tart shell, in the pan, for at least 30 minutes, preferably longer. It also had a slightly different method of blending all the ingredients (food processor, steel blade, pulse flour,sugar, salt 1st, then add in small pieces of 1 stick butter, and then an egg, pulse till all blended). Then I used the buttered foil, but no pie weights. The SK cook claims none would be needed, and if the tart bubbled, carefully pat it down again with a spoon. This did happen to me, and I simply patted it back down and all was fine. I suspect that this would work great for Ina's recipe, too, if you have the same problem I did. Just freeze the tart shell first, for 30 minutes to an hour at least, and then proceed with the directions in Ina's recipe. Remember, you don't have to use the pie weights if you freeze the shell first.Read more
recipe Lemon Curd Tart
Phyllis Acworth, GA 07-15-2009
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SUPER EASY RECIPE TO MAKE ANYTIME
Rated: 5 stars out of 5

I made this for the first time and was a bit nervous in making the lemon curd but it turned out fabulous and it was easier... than I thought to make. My family loved it and now I have requests from friends to make it for our get togethers. I put fresh raspberries on top with a little whipped cream in the center. The crust is so flaky and a perfect compliment to the lemon curd. Ina is right, you can use any leftover curd to put on toast or scones. Also, take Ina's advice and use ONLY fresh lemon juice. Enjoy this super recipe from Ina..I love her show and her house!! Read more
recipe Lemon Curd Tart
Kelly Hernando, MS 07-10-2009
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Terrifico!
Rated: 5 stars out of 5

If you love lemon, this tart's for you! The crust is yummy! I added some lemon zest to it, plus I forgot to grease my pan but... it still all came out intact when I pried the bottom of the tart pan with a knife. I garnished the top with left over (shaped) pieces of the crust, and saw everyone licking their plates to get every drop. It took overnight for the leftover (tart) to set, so I'd suggest making it the dat before you need it for company.Read more
recipe Lemon Curd Tart
Kelly San Pedro, CA 06-29-2009
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Great taste, but didn't set
Rated: 4 stars out of 5

I followed this recipe exactly. The crust came out perfectly. But, it took a little longer to make than I expected (I don't... bake a whole lot, so I'm kinda slow), and it was getting late, so it never actually quite set. I'll definitely make it again, though, as it was a hit. My brother-in-law, who's a health freak, served himself up a second helping of it, and my husband also had a second helping. The taste really was excellent, and next time, I'll make it with plenty of time to allow it to set.Read more