September 5, 2019
Lemon desserts were a theme for us this summer! Using what we had in our pantry, we made Lemony No-Bake Mascarpone Amaretti Cups, tested a fantastic recipe from Food52 for No-Churn Lemon Ice Cream, and to savor the final days of August, made a Lemon Curd Tart inspired by one of our favorites, Ina Garten. A simple sugar cookie-like dough, also know as a pate sucrèe, holds a not-too-tart-yet-perfectly-sweet lemon curd filling. This recipe is a dessert we love to have in our summer baking repertoire, but don't be surprised if you see it again in our recipe roundup during the holidays — it's that good!
Lemon Curd Tart
10 tablespoons butter, softened
3/4 cup confectioners’ sugar
1/4 teaspoon kosher salt
2 large egg yolks
2 cups cake flour, sifted
1. In a large bowl, cream together butter, sugar and salt with a rubber spatula.
2. Add the egg yolks one at a time and then mix in the flour all at once and stir until just combined.
3. Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
4. Take the dough out of the refrigerator and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan a removable bottom. With a sharp knife or rolling pin, trim the edges of the pastry to fit the tart pan.
5. Preheat oven to 350F degrees and place rack in the center. Press parchment paper tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights /dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
6. Bake crust for 15 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack and remove weights and foil. Bake for about 10 minutes longer until golden brown. Transfer to a wire rack and let cool completely before filling with the curd.
4 lemons, at room temperature
1 1/2 cups sugar
1 stick unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt
Lemon slices, optional garnish
Edible flowers, optional garnish
Powdered sugar, optional garnish
1. Zest the lemons, avoiding the white pith, and place into a food processor fitted with a steel blade. Squeeze the lemons to make 1/2 cup of juice and set the juice aside.
2. Add the sugar to the lemon zest and process for 2-3 minutes, until the zest is finely minced.
3. In 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.
4. Pour the mixture into a 2-quart saucepan and cook over a medium-low heat, stirring constantly until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F. Remove from heat.
5. Fill the tart shell with the curd and set in the refrigerator for 1 hour. Garnish with lemon slices, edible flowers and powdered sugar, if desired. Serve immediately.