Lemon Tart
One 9-inch (23 cm) tart
I recently updated this recipe to increase the amount of filling and I dialed down the sugar a little. You can taste the filling after it’s made and if it’s too tangy, add up to 1/4 cup (50g) more sugar, if you wish. If you find that you have a bit too much filling for your tart shell (they seem to vary), any remaining lemon filling that you don’t use can be spread on toast, fresh biscuits, or scones. You could substitute fresh lime juice for the lemon, and if you have Meyer lemons, reduce the sugar to 1/2 cup (100g). You can use a favorite tart dough recipe, or the one I’ve linked to.
1 cup (250ml) freshly-squeezed lemon juice
grated zest of two lemons preferably unsprayed
3/4 cup (150g) sugar
12 tablespoons (170g) butter, salted or unsalted, cut into cubes
4 large eggs
4 large egg yolks
One pre-baked 9-inch (23cm) tart shell
Preheat the oven to 350ºF (180ºC).
1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.
2. Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when you lift some of it up with the whisk and it visibly mounds up when dropped back down over the rest of the mixture in the saucepan. It should just take a few minute.
3. Pour the warm lemon curd though a strainer into a bowl (or directly into the tart shell), scraping with a rubber spatula to press it through.
4. Smooth the lemon filling in the prebaked tart shell and pop it in the oven until the curd is just set. It’ll take about 5 to 6 minutes.
5. Remove from the oven and let cool before slicing and serving.