Lemon Curd Tart
Recipe type: Sweet Pastry
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Lemon Curd Tart
Ingredients
  • Sweet Pastry:
  • 1 stick (4 oz.) butter, softened
  • ⅔ cup confectioners' sugar, sifted
  • 1 tsp. vanilla extract
  • 1 pinch salt
  • 1 egg
  • 1⅔ cups all-purpose flour, sifted
  • Lemon Curd:
  • 2 lemons
  • ½ cup lemon juice
  • ⅔ cup sugar
  • 3 eggs
  • 1.5 sticks butter, diced
  • You will also need a 9-inch pastry ring or a tart pan with a removable bottom.
Instructions
  1. Sweet Pastry:
  2. Place the softened butter in your mixer attached with the paddle and sift in the confectioners' sugar.
  3. Add the vanilla extract and salt.
  4. Mix the ingredients until combined.
  5. Add the egg and mix.
  6. Sift the flour into the bowl and mix until the flour is absorbed into the dough. Do not over mix.
  7. Remove the dough, flatten it into a disk and cover with plastic wrap.
  8. Chill the dough for at least 2 hours.
  9. Preheat the oven to 350 F, butter the pastry ring, and line a baking sheet with parchment paper.
  10. On a floured work surface, roll out the dough to slightly less than ⅛ inch thick.
  11. Drape the dough over the rolling pin and transfer it to the pastry ring and trim the excess.
  12. Prick the base of the dough with a fork.
  13. Place the pan on the backing sheet and bake for 15-20 minutes until golden.
  14. Let cool completely before adding the lemon curd.
  15. Lemon Curd:
  16. Using a vegetable peeler, remove the colored zest from the lemons in strips, leaving the white pith and add the zest to your sauce pan.
  17. Combine the lemon zest strips, lemon juice, sugar, and eggs in a small saucepan on medium heat, whisking constantly.
  18. Bring the mixture to a simmer, whisking the entire time for at least 10 minutes.
  19. Place the diced butter in a medium bowl.
  20. After 10 minutes of whisking constantly, remove the pan from the heat and, using a strainer, strain the mixture onto the butter keeping out the lemon zest strips, seeds, etc.
  21. Whisk together.
  22. Let the lemon curd cool slightly, then spread it in the prepared tart shell.
  23. Chill the tart for at least 1 hour.
  24. Top with blueberry compote.
  25. Chill until served.
Recipe by Salty Canary at https://www.saltycanary.com/?p=1303