Lemon Tart
Ingredients
The tart crust
The lemon curd filling
-
½ - ¾
cup
freshly squeezed lemon juice
-
3 - 4
pieces
lemons (for juice and zest)
-
1
cup
sugar
-
⅛
teaspoon
salt
-
½
cup
unsalted butter (at room temperature)
-
3
large
eggs
-
5
large
egg yolks (at room temperature)
Instructions
- Prepare the tart crust in a pie/tart pan and bake it.
- In a saucepan, combine lemon juice, zest, sugar, salt, and butter over medium heat until dissolved.
- In a bowl, blend eggs and egg yolks, then temper with a bit of the butter mixture.
- Add the tempered egg mixture back to the saucepan and whisk until thickened, avoiding boiling.
- Transfer the lemon curd to a bowl, cover with plastic wrap, and let cool for at least an hour.
- Once cooled, fill the baked tart crust with the lemon curd and refrigerate for 3-4 hours.
- Optionally, top with powdered sugar and berries before serving.
Nutrition Facts (estimated)
Servings
8 - 12 slices
Calories
442
Total fat
26g
Total carbohydrates
46g
Total protein
8g
Sodium
169mg
Cholesterol
222mg
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