Classic Baked Lemon Tart
Tart, Sweet and Creamy lemon filling surrounded by a crumbly, buttery pastry...just as a classic baked lemon tart should be!
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Ingredients
- 1 cup lemon juice
- 1 lemon zest (OPTIONAL)
- 1 cup sugar
- 12 tablespoon butter
- 4 eggs
- 4 egg yolks
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees
- Add all of the above ingredients to a double saucepan (or a regular saucepan on medium low heat) and whisk together, stirring constantly till the butter melts.
- Keep stirring constantly till the mixture thickens enough to coat the spoon but make sure it doesn't curdle (SEE NOTES)
- Pour the custard into a prepared and blind baked tart crust per recipe
- Bake for 20 minutes
- Cool completely before removing from tart tin and serving
Notes
There are two critical things to making a perfect lemon curd:
1.Controlling the heat - This is where a double saucepan really helps. It's virtually impossible to ruin your curd if you use one as it helps control the rate at which heat reaches the food. However, you will find yourself whisking more vigorously and for longer to reach the desired consistency.
If you don't have a double saucepan then keep your heat low and stir vigorously. Take your curd off the stove as soon as it thickens to prevent it from curdling.
2. Stirring constantly - no matter how tired you get don't stop stirring till the curd has thickened. The stirring keeps the consistency smooth and creamy. As soon as your curd coats the spoon and you can run a finger down the middle leaving a clear line your job is done.
Nutrition
Serving: 1gCalories: 315kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 225mgSodium: 222mgPotassium: 77mgFiber: 1gSugar: 26gVitamin A: 775IUVitamin C: 12mgCalcium: 31mgIron: 1mg
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