Lemon Curd Tart

By vanderwiel72000

Ingredients

• 4 lemons at room temperature
• 1 1/2 cups sugar
• 1/4 pound (1 stick) unsalted butter at room temperature
• 4 extra large eggs at room temp
• 1/8 tsp salt

Preparation

Step 1

For Tart Shell, See No Roll Tart in Crusts and Pastry Section

Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2-3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly until thickened about 10 minutes. The lemon curd will thicken at about 175 degrees, or just below a simmer. Remove from the heat. Fill the tart shell with warm lemon curd and allow to set at room temperature. May be made 2 days in advance and refrigerated.