Lemon Curd Tart

I saw this recipe on OuiChefCook.com last week, and was enthralled by it. I absolutely love lemon, especially lemon curd because the eggs and sugar really cut the sourness of the lemon, making it less tart and more delicious! If your a fan of lemon, you'll love this tart, if not, then this is not the tart for you. I had some leftover olive oil semifreddo, so I topped the tart with a quenelle of it and some lemon zest.

Lemon Curd Tart

1 stick butter

1/3 cup sugar

1 cup flour

1/2 tsp vanilla

3 Tbsp ground Almonds

1 tsp salt

4 eggs

1 cup sugar

4 lemons worth of juice

Zest of 1 lemon

1/2 stick butter, cut into 8 pieces

Directions

1. Preheat the oven to 375˚F with the rack in the center.

2. Combine the flour, salt and ground almonds in a medium mixing bowl.

3. In a medium saucepan, melt the butter. Add the sugar and vanilla and mix to combine.

4. Add the butter mixture into the dry ingredients and combine until a dough is formed. If the dough is too hot to handle, allow it to cool slightly.

5. With your hands, press the dough into a 9-in tart pan. When it comes to working up the sides, a measuring cup can help.

6. Bake the shell for 15-18 minutes, or until golden brown. Set aside to cool.

1. Place the pot of water on the stove and bring to a light simmer.

2. In the mixing bowl with a whisk attachment, whip the eggs and sugar at high speed until light and fluffy, about 3-4 minutes. While whisking, add in the lemon juice and zest.

3. Set the bowl into the pot over the stove and cook the mixture, constantly whisking, making sure to lightly whisk against the bottom and all sides of the bowl to avoid scrambling the eggs. Cook and whisk until the mixture thickens, like a loose pudding or custard. It should be smooth. This will take several minutes.

4.Remove the bowl from the pot to the counter, turn off the heat and whisk the butter into the curd, piece by piece (congrats, you’ve just made an emulsion). Pour the curd into the tart shell, spreading it evenly. Allow the tart to set at room temperature. Once the curd is stable enough to safely transport the tart, place it in the fridge to completely settle it before slicing.