Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch tart pan with removable bottom
- food processor
- electric mixer
- medium saucepan
- fine-mesh strainer
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
4. Bake the crust for 15-20 minutes or until golden brown. Let it cool completely.
5. In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and coats the back of a spoon, about 8-10 minutes.
7. Strain the lemon curd through a fine-mesh strainer into a bowl.
8. Stir in the heavy cream until smooth.
9. Pour the lemon curd into the cooled crust and smooth the top.
10. Bake the tart for 15-20 minutes or until the filling is set.
11. Let the tart cool completely before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 360
- Fat: 20g
- Carbohydrates: 41g
- Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Margarine can be substituted for unsalted butter.
- Coconut sugar can be substituted for granulated sugar.
- Lime juice and zest can be substituted for lemon juice and zest.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add a layer of fresh berries on top of the lemon curd before baking.
- Use graham cracker crumbs instead of flour for the crust.
- Add a teaspoon of vanilla extract to the lemon curd for extra flavor.
Tips and tricks:
- Make sure the butter is cold when making the crust to ensure a flaky texture.
- Use a rubber spatula to press the crust into the tart pan.
- To prevent the crust from shrinking, let it cool completely before adding the filling.
- To prevent the filling from cracking, don't overbake the tart.
Storage instructions:
- Store the lemon tart in the refrigerator for up to 3 days.
Reheating instructions:
- Let the tart come to room temperature before serving.
Presentation ideas:
- Dust the top of the tart with powdered sugar before serving.
- Serve the tart with a dollop of whipped cream on top.
Garnishes:
- Fresh berries
- Mint leaves
- Lemon slices
Pairings:
- Hot tea
- Coffee
- Sparkling water
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Lemon tarts originated in France in the 19th century.
Flavor profiles:
- Tart
- Sweet
- Citrusy
Serving suggestions:
- Serve the lemon tart as a dessert after a meal.
- Serve the lemon tart as a sweet treat with tea or coffee.
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