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Name: Lemon Curd Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: For the Tart Shell; 1 1/2 sticks Unsalted butter at room temperature; 1/2 cup sugar; 1/2 teaspoon vanilla; 1 3/4 cups flour; pinch Salt; For the Filling; 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

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INGREDIENTS

For the Tart Shell
1 1/2 sticks Unsalted butter ; at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
pinch Salt
For the Filling
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

INSTRUCTIONS

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.

https://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe-1953051

NOTES

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Lemon Curd Tart

For the Tart Shell
1 1/2 sticks Unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 3/4 cups flour
 pinch Salt
 For the Filling
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

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.

https://www.foodnetwork.com/recipes/ina-garten/lemon-curd-tart-recipe-1953051

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Nutrition

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Serving Size: 1 Serving (1444g)
Recipe Makes: 1 Servings

Calories: 2935
Calories from Fat: 1698 (58%)

Amt Per Serving		% DV

	Total Fat 188.6g	252 %
	Saturated Fat 111.6g	558 %
	Monounsaturated Fat 51.3g
	Polyunsanturated Fat 9.7g
Cholesterol 1384.8mg		426 %
Sodium 111968.5mg		3861 %
Potassium 1020.8mg		27 %
Total Carbohydrate 307.8g		91 %
	Dietary Fiber 13g	52 %
	Sugars, other 294.8g
Protein 35g		50 %
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.

About Our Nutrition Facts

Calories per serving: 2935

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