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 egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, cubed
- 3 large eggs
- 1/4 teaspoon salt
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Medium saucepan
- Whisk
- Fine mesh strainer
Step-by-Step Instructions:
For the crust:
1. Preheat the oven to 350°F.
2. In a food processor, pulse together flour, sugar, and salt.
3. Add the cubed butter and pulse until the mixture resembles coarse sand.
4. Add egg yolks and pulse until the dough comes together.
5. Press the dough into the bottom and up the sides of the tart pan.
6. Bake for 20-25 minutes or until the crust is golden brown.
7. Let the crust cool completely before filling.
For the lemon curd filling:
1. In a medium saucepan, whisk together lemon juice, lemon zest, sugar, butter, eggs, and salt.
2. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
3. Remove from heat and strain the mixture through a fine mesh strainer to remove any lumps.
4. Pour the lemon curd into the cooled crust and smooth the top.
5. Refrigerate for at least 2 hours or until the filling is set.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 364
- Fat: 20g
- Carbohydrates: 42g
- Protein: 5g
- Fiber: 1g
- Sugar: 26g
- Sodium: 107mg
Substitutions for ingredients:
- You can use graham cracker crumbs or crushed cookies instead of flour for the crust.
- You can use lime or orange juice instead of lemon juice for a different flavor.
Variations:
- Add whipped cream or meringue on top of the lemon curd filling.
- Add fresh berries or fruit on top of the whipped cream or meringue.
Tips and Tricks:
- Make sure the crust is completely cooled before adding the lemon curd filling.
- Use a fine mesh strainer to remove any lumps from the lemon curd filling.
- Refrigerate the tart for at least 2 hours to allow the filling to set.
Storage Instructions:
- Store the lemon curd tart in the refrigerator for up to 3 days.
Reheating Instructions:
- Serve the lemon curd tart cold.
Presentation Ideas:
- Dust the top of the tart with powdered sugar before serving.
- Add fresh berries or fruit on top of the tart before serving.
Garnishes:
- Fresh berries or fruit
- Whipped cream or meringue
- Powdered sugar
Pairings:
- Serve with a cup of tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting Advice:
- If the crust is too crumbly, add a little bit of water to the dough until it comes together.
- If the lemon curd filling is too thin, cook it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to refrigerate the tart after it has cooled to prevent bacterial growth.
Food History:
- Lemon curd tart is a classic British dessert that dates back to the 19th century.
Flavor Profiles:
- Tangy, sweet, and buttery.
Serving Suggestions:
- Serve the lemon curd tart as a dessert after a meal.
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Region: British