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Name: Lemon Curd Tart
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: For the tart shell; 12 tablespoons Unsalted butter 1 1/2 sticks Room temperature; 1/2 cup Sugar; 1/2 teaspoon Vanilla; 1 3/4 cups Flour; 1 pinch Salt; 4 Lemons Room temperature; 1 1/2 cups Sugar; 1/4 pound Unsalted butter Room temperature; 4 extra large Eggs Room temperature; 1/8 teaspoon Salt

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INGREDIENTS

For the tart shell
12 tablespoons Unsalted butter 1 1/2 sticks ; Room temperature
1/2 cup Sugar
1/2 teaspoon Vanilla
1 3/4 cups Flour
1 pinch Salt
For the lemon curd
4 Lemons ; Room temperature
1 1/2 cups Sugar
1/4 pound Unsalted butter ; Room temperature
4 extra large Eggs ; Room temperature
1/8 teaspoon Salt

Servings

INSTRUCTIONS

For the tart:

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, rice or pie weights. Bake for 20 minutes. Remove the foil, prick the tart all over with the tines of a fork, and bake again for20-25 minutes more, or until lightly browned. Allow to cool to room temperature.

For the lemon curd:

Remove the zest of the lemons wth a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2-3 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, one at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart sauce pan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees, or just below a simmer. Remove from the heat.

Fill the tart shell with the warm lemon curd and allow to set at room temperature.

NOTES

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Lemon Curd Tart

For the tart shell
12 tablespoons Unsalted butter 1 1/2 sticks Room temperature
1/2 cup Sugar
1/2 teaspoon Vanilla
1 3/4 cups Flour
1 pinch Salt
 For the lemon curd
4 Lemons Room temperature
1 1/2 cups Sugar
1/4 pound Unsalted butter Room temperature
4 extra large Eggs Room temperature
1/8 teaspoon Salt

For the tart:

Meanwhile, preheat the oven to 350 degrees F.

For the lemon curd:

Fill the tart shell with the warm lemon curd and allow to set at room temperature.

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Nutrition

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Serving Size: 1 Serving (1354g)
Recipe Makes: 1 Servings

Calories: 2290
Calories from Fat: 1041 (45%)

Amt Per Serving		% DV

	Total Fat 115.6g	154 %
	Saturated Fat 65.4g	327 %
	Monounsaturated Fat 32.4g
	Polyunsanturated Fat 6.9g
Cholesterol 1191.3mg		367 %
Sodium 111958.6mg		3861 %
Potassium 999.2mg		26 %
Total Carbohydrate 307.8g		91 %
	Dietary Fiber 13g	52 %
	Sugars, other 294.8g
Protein 34.2g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2290

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