Lemon Curd Tart

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This is my first experience making a tart after I picked up a tart pan on sale a few weeks ago. I watched the chip of this tart made live on FN and hopped onto the website to make this that same night. I loved it! I slightly browned the crust too much, but it gave the tart a slight graham crackery taste. I didn't have an issues with the crust sticking or the lemon curd. I did add two teaspoons of cornstarch to thicken the crud, however. I will be making this again today, absolutely fabulous!

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This is the first time I've ever made a tart. I used parchment paper as other reviewers suggested, but it still stuck to the crust, next time I'm going to use some Reynaldo's No-Stick foil. I added 1 Tbs. of cornstarch to the lemon juice just to be cautious. The curd was great and took about 8 minutes over medium heat on a gas stove. I stirred for the entire 8 minutes with a rubber spatula and it came out perfect. It was thick, delicious, and no curdling. I had an instant read thermometer and it got up to ~180 degrees. Will make again.

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have troble with crust, have made this befor and had no problem. Crust does not hold up when I take the foil off. I use rice to hold down dough, butter foil first, 20 mintes @ 350. Any help in this matter? Thank you!!!

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Wonderful short crust, tangy lemon filling

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Way too sweet, made my teeth hurt. And it took way longer than the recipe indicated.

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Check out Anne Burrell's recipe it has more details for finishing the tart from start to finish. Meyer Lemon Curd recipe!

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Contessa's directions on the tart are lacking the following: Chill your tart shell in the freezer, 15-30 minutes, using the freezer drastically speeds the chilling step. And before putting your tart pan in the oven, please place it on a cookie sheet -- your oven mitts will thank you later. Save yourself the aluminum/butter arduor and use parchment paper, unbuttered. And finally, #1 cool the tart crust completely #2 remove it from the spring form pan #3 fill it with the curd... I can't imagine why these vital tart shell steps have been excluded (perhaps too much reliance upon unpaid interns?. Regarding the curd: I used 5 large eggs instead of 4 extra large eggs. And I skipped the zesting step in favor of a smoothly textured curd. As others have suggested, I added 2 teaspoons of cornstarch to the lemon juice, before cooking stovetop. The curd set-up fine in the fridge with 1 hour's chilling. My final take is that the flavor of the crust is devine, the curd so-so.

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As with nearly all your recipes, you've done it again. Superb ! Thank you.

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after we put lemon curd inside tart shell we need to bake or not?because i saw at tv she bake.so how??

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taste is impeccable. I did have to cook the curd an extra five min and added about 1-2 tsp corn starch to thicken. Will definitely make again especially the curd and cook the crust for a total of 20-25 min for a softer crust