Lemon Curd Tart

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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

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I loved this recipe. I have made it twice. The curd takes more like 20 minutes, but if you stick with it and have patience, it's so worth it. I am not a big dessert guy as I am not crazy about sweets, so the lemon flavor of this is perfect for a guy like me. It's refreshing.

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LOVED it... Always a huge crowd pleaser. Mine wasn't think enough either -- but I added just a pinch of corn starch and it was perfect.

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It was amazing .
And to all those people who say that the curd was not thick enough just add 1 or 2 teas spoons Corn Starch .Actually that's what i did and it was more than amazing