Meyer Lemon Curd Tart
- One 8-inch Sweet Tart crust
- 6 egg yolks
- 1 egg
- 1/2 cup plus 4 tablespoons sugar
- 1/2 cup strained meyer lemon juice (3 to 4 lemons)
- Zest of 1 Meyer lemon (see Notes)
- Pinch of salt
- 8 tablespoons (4 ounces) butter, at room temperature
- Bain-marie (see Notes)
- A whisk, preferably a balloon whisk (the head of the whisk is more rounded than the long variety)
- Prepare and bake the Sweet Tart crust.
- Make the lemon curd (see "The unique consistency of citrus curd" in Notes, below):
- In the bowl of a bain-marie, whisk together the egg yolks, whole egg, and sugar.
- Add the lemon juice, lemon zest, and salt.
- Whisk briskly until the mixture has thickened, doubled in volume, and holds the lines of a whisk, 5 to 10 minutes.
- Remove the curd from the heat and pass through a fine-mesh strainer into a bowl.
- Discard the zest.
- Place the bowl in an ice bath and let cool until warm to the touch.
- Thoroughly whisk in the butter.
- At this point you can chill or bake the lemon curd.
- Bake the lemon tart:
- Preheat the oven to 325F.
- Pour the lemon curd into the prepared tart shell.
- Place the tart on a cookie sheet and bake until the custard sets, 10 to 15 minutes.
- To test if the custard is set, gently tap the tart ring; if the center does not jiggle, the custard is set.
- If you have made the curd ahead of time and refrigerated it, the tart will need a few extra minutes in the oven to set.
- Serving Suggestions:
- Serve the tart at room temperature.
- It is delicious on its own, but whipped cream or creme fraiche and a few raspberries or strawberries make great accompaniments.
- I also recommend the spiced Mandarin Ice Cream, Basil Ice Cream, Guava Sorbet, or Pineapple-Rosemary Sorbet.
- You can also use the curd as a condiment or as a filling for mini tartlets, topped with fresh berries and candied zest.
crust, egg yolks, egg, sugar, lemon juice, lemon, salt, butter, notes, a whisk
Taken from www.cookstr.com/recipes/meyer-lemon-curd-tart (may not work)