With fresh lemons off a friends tree in LA, there seemed no better time to make a lemon tart. There are numerous recipes but of course I decided on this one by Ina because she has never failed me. The crust however was a bit too time intensive, so I substituted with Williams-Sonoma’s recipe for Basic Tart Dough. The recipe for this combination is below. Don’t worry mom (lemon curd is her favorite), I will make it for you in two weeks when I am home for Thanksgiving!!
Lemon (curd) Tart
1 egg yolk
2 Tbs. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4 – inch cubes
4 lemons, at room temperature
1 1/2 cups sugar
8 Tbs. (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 tsp. salt
Making the lemon curd:
Remove the zest of the lemons with a zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Add the sugar to the small zest bowl and mix together. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at or just below a simmer. Remove from the heat.
Fill the tart shell with warm lemon curd and allow to set at room temperature.