Lemon Curd and Lemon Tart
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Lemon Curd and Lemon Tart
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If you want to make less, feel free to cut the recipe in half. If using regular lemons, such as Eureka lemons, use a total of 2/3 cup (130g) sugar as they are more tart than Meyer lemons. When it’s cooling, taste, and add an additional sprinkle of sugar – 1 to 2 tablespoons – if it’s still too tart. Even though my first batch of Meyer lemon curd didn’t make it into a lemon tart, due to some pleading from my other half, which I’ll admit sounded like a good idea, I went ahead and made a lemon tart a few days later, using regular lemons to make the curd. This recipes makes enough to fill a 9-inch (23cm) tart.
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Ingredients
- grated zest of two of the lemons
- 1 cup (250ml) freshly squeezed Meyer lemon juice (see headnote if using standard lemons)
- 1/2 cup (100g) sugar
- 12 tablespoons (6 ounces, 170g) unsalted butter cubed
- 4 large eggs
- 4 large egg yolks
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Instructions
- Zest two of the lemons into a medium sized metal bowl and set a mesh strainer over the top.
- In a medium saucepan, warm the lemon juice, sugar, and butter, stirring occasionally, until the butter is melted.
- In another bowl, stir together the eggs and yolks.
- When the lemon juice mixture is warm, starting off gradually, pour it slowly into the eggs, whisking constantly. Scrape the egg mixture back into the saucepan and cook the curd, stirring constantly with a heatproof spatula, until the mixture thickens and starts to coat the spatula. (You may see little bits of cooked egg whites, which is normal.) It will happen relatively quickly – perhaps in less than 2-3 minutes, so watch carefully.)
- Immediately strain the curd into the zest, pressing the curd through the strainer to get most of it through. Wipe the spatula clean then use it to scrape the curd off the bottom of the strainer and into the bowl.
- Stir the curd frequently to let the steam and heat out, then continue to let it cool for about 10 minutes. Pour the warm lemon curd into jars, cover, and refrigerate until ready to serve.
Notes
- Storage: Lemon curd will keep for up to ten days in the refrigerator.
- To make a lemon tart out of you lemon curd: Spread the curd into a 9-inch (23cm) pre-baked tart shell, and bake in a 375ºF (190ºC) oven for 8 to 10 minutes, until when you jiggle the tart pan the curd looks set. (If adding warm curd, it may take less time.) But rather rely on a fixed time for baking, it’s best to use the baking time as a guide and trust your instinct rather than fixating on the exact minutes. Keep an eye on it and when it looks like it’s just about set, it’s done. Take the tart out of the oven and let it cool completely before serving. If making tartlets that you don’t plan to slice, there’s no need to bake the curd in the tart shells. Simply fill the pre-baked tartlet shells with the curd. Top with whipped cream, if desired.
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