Lemon Curd Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons ice water
• 4 egg yolks
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon finely grated lemon zest
• 1/2 cup granulated sugar
• 6 tablespoons unsalted butter, cubed and at room temperature

Instructions

1. In a large bowl, mix together flour, sugar and salt. Add in cubed butter and mix until the mixture resembles coarse crumbs. Slowly add in ice water and mix until the dough comes together. Flatten the dough, wrap in plastic wrap and chill for 1 hour.
2. Preheat oven to 375°F/190°C. On a lightly floured work surface, roll out the dough and transfer into a 9 inch tart pan. Blind bake for 15 minutes by lining the crust with parchment paper and filling it with weights, such as dried beans or pie weights. Remove from oven and allow to cool for 10 minutes.
3. In a medium saucepan, whisk together egg yolks, lemon juice, lemon zest and sugar. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in cubed butter until melted and mixture is smooth.
4. Pour lemon curd into the cooled tart shell and smooth out the top. Bake for an additional 10-12 minutes until set. Remove from oven and cool on a wire rack.
5. Chill in the refrigerator for at least 2 hours before serving.

Verdict and Serving Suggestions

This Lemon Curd Tart is the perfect balance of sweet and tart with a buttery, crumbly crust. It’s a great dessert for any occasion, and can be served at room temperature or chilled with whipped cream or fresh berries. It’s also a great make-ahead dessert, as it can be chilled in the refrigerator for up to 3 days before serving.