Provided by Ina Garten
Categories dessert
Time 1h35m
Yield 1 (9 or 10-inch) tart
Number Of Ingredients 10
Steps:
- Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
- Meanwhile, preheat the oven to 350 degrees F.
- Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
- Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
- Fill the tart shell with warm lemon curd and allow to set at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
rodgers omondi
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The lemon curd is so smooth and creamy, and the crust is perfectly flaky. I highly recommend this recipe.
Simp 4You
[email protected]This lemon curd tart is the perfect summer dessert. It's light and refreshing, with a bright lemon flavor. I love that it's not too sweet, so you can really taste the lemon. The crust is also very good, and it's easy to make.
Maaz Awad Ahmed
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the creamy filling and the buttery crust. I will definitely be making this again.
Miradi Fakwilu
[email protected]This tart is delicious! The filling is creamy and tangy, and the crust is flaky and buttery. I highly recommend this recipe.
Md Maidul Khan
[email protected]I love this lemon curd tart! It's so easy to make and it always turns out perfect. The filling is smooth and creamy, and the crust is buttery and flaky. I also love the fresh lemon zest on top, which adds a nice pop of flavor.
ABUBAKAR BUBA
[email protected]This was my first time making a lemon curd tart and it turned out great! The instructions were easy to follow and the tart was delicious. I will definitely be making this again.
Kannon M.Street
[email protected]I've made this tart several times now and it's always a crowd-pleaser. The lemon curd is so smooth and creamy, and the crust is perfectly flaky. I highly recommend this recipe.
Chandrika Hawlader
[email protected]This lemon curd tart is the perfect summer dessert. It's light and refreshing, with a bright lemon flavor. I love that it's not too sweet, so you can really taste the lemon. The crust is also very good, and it's easy to make.
Sharif Kalungi
[email protected]I made this tart for a dinner party and it was a huge hit! Everyone loved the creamy filling and the buttery crust. I will definitely be making this again.
sightsncamera
[email protected]This lemon curd tart turned out fantastic! The filling was smooth and creamy, with a perfect balance of tartness and sweetness. The crust was buttery and flaky, and it held up well to the filling. I also loved the fresh lemon zest on top, which added