Easy Lemon Tart

By mirelsonp

Ingredients

• 1 sheet frozen puff pastry thawed
• 1/2 cup fresh lemon juice
• 2 tsp. finely grated lemon zest
• 1/2 cup granulated sugar
• 1/8 tsp. coarse salt
• 3 large eggs
• 6 Tbsp. cold, unsalted butter cut in cubes
• Whipped cream to serve
• Thinly sliced lemon to serve, optional

Details

Servings 8
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 400 degrees F. Roll out the puff pastry to fit your pan. Prick the bottom several times with a fork. Cover with a piece of parchment paper (or aluminum foil) and fill it up with pie weights. Bake the crust for about 20 minutes, until nicely golden brown.

2. Meanwhile, whisk lemon juice, zest, sugar and salt together in a medium saucepan over medium heat. Cook until steaming hot and sugar is dissolved.

3. Whisk eggs in a heatproof spouted measuring cup. Temper the eggs by very slowly drizzling about 1/2 cup of the hot lemon mixture into the eggs while whisking constantly. Again pouring very slowly, whisk the egg mixture into the saucepan with the rest of the lemon mixture. Cook the lemon curd, stirring constantly until it thickens enough to coat the back of a spoon (it is done at 170 degrees F). It shouldn't come to a boil. Whisk in the butter, then scrape into baked crust. If it;s curdled at all, force it through a fine-meshed sieve to remove any egg bits.

4. Refrigerate 1 hour or until filling is set, top with whipped cream and serve.