Summer is the perfect time to serve this scrumptious and satisfying lemon tart. This recipe is not overly sweet and allows the tang of the lemons to shine.
The Method: A lemon curd filling is cooked stovetop and then poured into a buttery baked tart shell to set in the refrigerator. We love the foolproof unshrinkable tart crust recipe from Smitten kitchen, but you can use your favorite tart crust recipe as well. If you’re short on time, a ready made prepared pie or tart crust is a great option.
This tart can easily be made a day ahead.
* Since this recipe calls for zest, try using organic lemons to eliminate exposure to pesticides.
1 baked 9 inch tart shell (get recipe here)
3 large eggs
5 large egg yolk
1 cup sugar
2 tablespoons of lemon zest, from organic lemons (finely grated)
3/4 cup fresh lemon juice, (approx. 5 organic lemons)
1/8 teaspoon of salt
1 stick butter, cut into 6 pieces
Fresh whipped cream, for serving
1- Begin by zesting all of the lemons. If you do not have a microplane zester carefully remove the lemon’s skin with a vegetable peeler and finely mince in a food processor.
2 – With an electric mixer or a little bit of elbow grease, whisk together the eggs, egg yolks, sugar, lemon juice, lemon zest and salt until smooth.
3 – Pour the lemon-sugar-egg mixture to a large saucepan and cook over medium-low heat, whisking constantly until the mixture is thickened (About 6 minutes).
4 – Once thickened remove the lemon curd from the heat and continue to whisk while adding in the butter, slowly until all is incorporated.
5 – Pour the lemon filling into the prepared tart shell. Refrigerate for 1-2 hours or until well chilled.
6 – Serve with fresh whipped cream. Bon appetit!