Lemon Curd Tart
Tart, and sweet. The perfect combination for taking to your next dinner party.
| Category: | Sweets Cakes & Pies |
Ingredients
Custard
| 1 1/4 cups butter, unsalted, cold and cubed |
| 1 1/4 cups lemon juice |
| 1 1/4 cups white granulated sugar |
| 6 tsp lemon zest |
| 6 LG eggs, whole |
| 6 LG egg yolks |
Sweet Pastry
| 142 g butter, cold, unsalted, cubed |
| 3/4 cups white granulated sugar |
| 2 LG eggs |
| 2 cups Frankie's Gluten-Free All-Purpose Flour blend |
| 1/4 tsp Kosher salt |
Lemon Curd Tart Directions
Begin by making the custard.
Custard:
Melt the butter, lemon juice, and sugar in a medium sauce pan until everything is melted and combined. Add lemon zest and stir.
While the butter is melting in a separate bowl combine eggs and egg yolks and whisk together.
Temper the eggs by slowly adding the hot butter mixture to the eggs while whisking the egg mixture. You want to add this slowly or you'll get scrambled eggs.
When the eggs have been brought up to temperature add the egg mixture to the butter mixture while whisking the butter mixture continuously. Return pot to stove on medium heat and stir the mixture until it thickens. When thickened (when it coats the back of a spoon nicely) remove from heat and stir for a minute longer to allow the heat to dissipate a bit more from the pot. Transfer to a bowl and cover. Let cool completely before using.
Pastry:
Combine sugar and eggs in a bowl and whisk to combine. Add salt and Frankie's gluten-free All-Purpose Flour blend to bowl and cubed cold butter. Mix until really well combined and it forms a dough.
Remove dough from bowl and place on a well floured surface. Roll out to 1/4 inch (6mm) thick and line a pie plate or baking dish with dough. Crimp edges. Blind bake the dough in a preheated oven at 350°F or 175°C for 15 minutes.
In order to blind bake your shell properly you'll want to add some weights to the bottom of the dough to prevent the dough from rising off of the bottom. I do this by adding some parchment paper and dry beans into the pie plate. Don't put the dry beans directly on the raw dough or they'll sink into the pastry and you'll have hard beans to pick out after it's baked.
When baked, remove the parchment paper and dry beans and let the shell cool completely. Put everything together by spreading the lemon curd into the shell. Let it setup in the fridge until you're ready to have it.
This recipe makes about 24 small butter tart sized tarts or two larger pie sized tarts.
I used Frankie's gluten-free all-purpose flour blend, because it works cup-for-cup with all of my recipes. You can purchase your own Frankie's flour by going to glutenfreefrankies.com or hop onto Amazon and search for Frankie's Flour.
