Lemon Tart
Sweet pastry crust filled with tangy lemon curd.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare and blind bake the sweet pastry shell in a 9-inch tart pan until lightly golden brown. Set aside to cool completely.
- 2
In a heatproof bowl or the top of a double boiler, whisk together the eggs, granulated sugar, fresh lemon juice, and lemon zest until well combined.
- 3
Place the bowl over a saucepan of gently simmering water (ensure the bottom of the bowl does not touch the water). Cook the mixture, whisking constantly, for 10-15 minutes until it thickens sufficiently to coat the back of a spoon.
- 4
Remove the bowl from the heat. Immediately add the pieces of unsalted butter, whisking continuously until the butter is completely melted and the curd is smooth and glossy.
- 5
Pour the warm lemon curd directly into the baked pastry shell, smoothing the top with an offset spatula.
- 6
Chill the tart in the refrigerator for at least 2-3 hours, or until the filling is completely set and firm. Serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar.
Plan it in Listahan
Add Lemon Tart to your week, check it against your household's allergens, and build the shopping list automatically.