Lemon Curd Tart

A smooth, dense cream that holds perfectly when sliced, set on a crisp, dry pastry base. The color is intense yellow, the acidity is sharp, and the butter provides a satin-like finish.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 471
• Protein: 7 g
• Carbs: 48 g
• Fat: 27 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( ready to use )
• 2.7 piece Citrus limon (L.) Burm. f. ( zested and juiced )
• 100 g White sugar ( granulated )
• 2.7 piece Egg ( beaten )
• 66.7 g Minimum butter sweet ( in cold pieces )

Instructions

1. Blind baking the pastry

   Preheat oven to 180°C. Line the tart tin with the shortcrust pastry, prick the base with a fork. Blind bake for 15 minutes until the edges are golden and the base is dry to the touch.

2. Preparing the mixture

   Zest two lemons and squeeze the juice from all four. In a saucepan, whisk the eggs with the white sugar until slightly pale, then stir in the juice and zest.

3. Thickening the curd

   Cook over low heat, whisking constantly. The cream should gradually thicken until it coats the back of a spoon. Remove from heat at the first signs of simmering to prevent the eggs from curdling.

4. Mounting with butter and smoothing

   Off the heat, whisk in the butter in small pieces. Mix vigorously to obtain a smooth, glossy cream. Pour immediately into the baked tart shell. Let set in the fridge for at least 2 hours.

Chef's tips

• Never let the mixture boil once the eggs are in, or you will end up with lemon scrambled eggs.
• The butter must be incorporated off the heat to create an emulsion that gives the characteristic glossy finish.

Storage

Store in the refrigerator for up to 48 hours. Do not cover with cling film directly touching the surface to preserve the gloss.