Pie

Lemon Curd Tart

By definition, “enthralled” means to “captivate or charm”.

And this lemon tart certainly enthralled the individual it was prepared especially for. Topped with whipped cream and toasted coconut, it was the perfect birthday dessert for the aforementioned individual.

Who, by their request, shall remain anonymous. 

But they know who they are 🙂

IMG_4991

Lemon Curd Tart – adapted from Martha Stewart “Pies and Tarts”

Tart Crust:

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed
In a food processor, pulse flour and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch tart pan. Gently fit into bottom and up sides of pan, removing any excess dough. Refrigerate until chilled, about 1 hour. Preheat oven to 375 degrees. Remove tart pan from refrigerator and line with a piece of foil, gently molding the foil to the shape of the tart pan. Fill with pie weights and bake until set and almost baked through, anywhere from 15-20 minutes. Remove weights and continue to bake until golden brown and completely baked through, another 5-8 minutes. Remove from the oven and allow to cool completely before filling.
Lemon Filling:

3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
To assemble, spread a thick layer of the lemon filling into the baked tart crust. Top with whipped cream, toasted coconut, sliced strawberries (or raspberries). Serve, then sit back and bask in the accolades.
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