Spring Lemon Tart A lemon tart also called tarte au citron in French, is a sweet and tart dessert dish. It has a pastry shell with a lemon filling. A delicious addition to your spring. INGREDIENTS:
DIRECTIONS:
9 inch pie crust
1. In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. 2. Place the bowl over a saucepan of simmering water. Cook on moderate heat, whisking constantly, until mixture becomes thick (10-20 minutes). The curd will thicken more once cooled. 3. Remove from heat and immediately strain mixture through a sieve. 4. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture. 5. Allow to cool to room temperature before filling the tart. *Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using. 6. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with powdered sugar, berries, or whipped cream if you like.
Lemon Curd Filling 3 eggs 3/4 cup granulated sugar 1 tbsp lemon zest 1/2 cup lemon juice 2 tbsp heavy cream, optional 1/2 cup unsalted butter, cut into small pieces
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