Ingredients
Crust
Lemon Curd Filling
- 2 large eggs plus 2 egg yolks (or 3 whole eggs)
- 3/4 cup (150 g/5.3 oz) granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
- 2 tablespoons heavy cream , optional
- 1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
Instructions
- Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it�the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.)
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
This article and recipe adapted from this site
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