Lemon-Curd Tart

By AdamNicole

The tart can be made up to two days ahead; once the filling is firm, cover the tart pan with plastic wrap, and keep in the refrigerator until ready to serve. The curd is done when it is thick enough to coat the back of the spoon (or spatula) and to hold a clear trail when you run your finger through it. When stirring, the spoon should also leave a clean trail in the curd. Before cutting a lemon in half for juicing, roll it back and forth with the palm of your hand on the cutting board until the lemon feels slightly softened; this will make it easier to squeeze out the juice.

Ingredients

• 4 large eggs plus 4 large egg yolks
• 1 1/3 cups sugar
• 2/3 cup fresh lemon juice (about 4 lemons)
• Salt
• 10 tablespoons unsalted butter, cut into pieces
• Press-In Crust

Preparation

Step 1

In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.

Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, 8 to 10 minutes.

Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.