culinary review

Lemon Tart

Last Modified: 12/23/11
First Published: 11/28/07
Views: 742
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Views: 742

A perfectly smooth, flavorful lemon tart that has a silken texture and vibrant color. Make sure to only utilize non reactive stainless steel or glass utensils, bowls and tools – you don’t want the tart to take on a metallic flavor. Also make sure to cook the curd immediately after the ingredients have been combined. Serve with some perfectly light whipped cream.


Lemon Curd:
  • 7 large egg yolks + 2 large eggs
  • 1 cup + 2 tablespoons sugar (7.9 oz)
  • 2/3 cup freshly squeezed lemon juice (from 4-5 lemons)
  • ¼ cup finely grated lemon zest
  • 4 tablespoons unsalted butter, cut in cubes
  • 3 tablespoons heavy cream

Make the tart shell by blind baking it for 30 minutes and then finishing it off for 5-8 minutes in a 374 degree oven.

Whisk together the yolks and the whole eggs until combines. Add sugar, continue to whisk, add lemon juice, zest and salt. Whisk until combined, then transfer mixture to a non reactive sauce pan, add butter and cook over medium-low heat for about 5 minutes, until the temperature reaches 170 degrees, stirring constantly.

Strain the mixture into a non reactive bowl, stir in heavy cream. Pour the curd into warm tart shell and bake until the filling is shiny and the center jiggles slightly when shaken, about 10 to 15 min. Let cool on a wire rack about 45 minutes, until it reaches room temperature.