Lemon Curd Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Lemon Curd
3 lemons
1½ cups sugar
¼ pound unsalted butter at room temperature
4 eggs
½ lemon juice
⅓ tsp kosher salt
Pie crust and whipped cream (below)
Raspberries, blueberries or other desired fruit for garnish
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Directions: |
Directions:Lemon Curd:
Zest lemons and place in food processor with the steel blade. Add sugar and pulse until completely mixed. Juice the lemons and set aside.
Cream the butter and beat in the zest/sugar mixture. Add eggs, one at a time, and then add lemon juice and salt. Mix until well combined.
Cook in a 2-quart saucepan over low heat (below simmer level) until thickened (10-12 minutes, to 170º), stirring constantly. Remove from heat and allow to cool. Refrigerate until well chilled.
Meanwhile, make whipped cream.
Bake pie crust in tart pan according to directions. Pour lemon curd in and smooth surface, chill until set. Add whipping cream in dollops using piping bag and add fruit to decorate each dollop. Cover loosely and chill until ready to serve. |
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Whipped Cream |
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Ingredients: |
Ingredients: 1 cup heavy cream
1 tsp vanilla extract
1 Tbl confectioners' sugar
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Directions: |
Directions:Rinse with cold water and place mixing bowl and beaters in refrigerator to chill.
Whip heavy cream on medium-high speed until stiff peaks are just about to form. Add vanilla and sugar until peaks form. Do not overbeat, or you'll make butter instead!
Keeps for about a week in the fridge.
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Pie Crust |
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Ingredients: |
Ingredients: 1-1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup butter, chilled and diced
1/4 cup ice water
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Directions: |
Directions:In a large mixing bowl, combine flour and salt. Add chunks of butter until it resembles coarse crumbs. Do not overmix!
Add in water a tablespoon at a time, until it starts to form a ball. Wrap in plastic and chill in refrigerator for 4 hours or overnight.
Preheat oven to 400º. Roll dough out to fit tart or pie pan, and press into pan, making sure to fill the bottom, crease and sides evenly. Trim excess a little above edge, since the crust will shrink a bit as it bakes. Prick the bottom several times with a fork.
Add pie weights or dried beans before baking for 10-15 minutes.
Note:
If you'll be baking the crust once it's filled--for a quiche, pumpkin pie, Key lime pie, or others--bake the crust until the bottom is just beginning to color, 6 to 8 minutes. If you're making a cream pie or refrigerated pie, bake it until the entire crust is golden brown, about 15 minutes longer. |
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Number Of
Servings: |
Number Of
Servings:1 10 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: I also use this pie crust recipe for my Pecan, Pumpkin and Chocolate Walnut (aka Derby) Pies.
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