Lemon Curd Tart

Ingredients

• 1.5 cups all-purpose flour
• 6 tablespoons unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• ¼ teaspoon kosher salt
• 1 whole large egg yolk
• 2 tablespoons ice water
• 4 whole large eggs
• ¾ cup granulated sugar
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest, finely grated
• 4 tablespoons unsalted butter, cubed
• ⅛ teaspoon kosher salt
• 2 tablespoons powdered sugar
• 8 whole fresh mint leaves

Instructions

1. 1

   In a medium bowl, whisk together 1.5 cups of all-purpose flour, 2 tablespoons of granulated sugar, and 0.25 teaspoon of kosher salt until combined.

2. 2

   Add 6 tablespoons of cold unsalted butter (cut into small cubes) to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible — this creates layers in the pastry. This should take about 2-3 minutes.

3. 3

   Create a small well in the center of the mixture. Add 1 large egg yolk and 2 tablespoons of ice water into the well, then gently stir with a fork until the dough just comes together — you want a shaggy mass, not a fully smooth dough.

4. 4

   Turn the dough onto a lightly floured work surface and gather it into a rough disk. Wrap it tightly in plastic wrap and refrigerate for at least 20 minutes — this resting period allows the gluten to relax and prevents shrinking in the oven.

5. 5

   Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough into a thin circle about 10 inches in diameter and 1/8 inch thick — you want it thin enough to see the work surface through it slightly. Transfer it to a 9-inch tart pan with a removable bottom, pressing the dough gently into the corners and up the sides.

6. 6

   Prick the bottom of the dough all over with a fork to prevent puffing, then line it with parchment paper and fill with pie weights or dried beans. Blind bake (partially bake empty) for 12 minutes until the edges are set and just beginning to turn pale golden — the center will still look slightly underbaked, which is correct. Remove the weights and parchment, then bake for another 3-4 minutes until the bottom is dry to the touch but still very pale. Set aside to cool slightly while you make the filling.

7. 7

   Fill a large pot with 2 inches of water and bring it to a simmer over medium heat. Place a medium heatproof bowl (that fits over the pot without touching the water) over the simmering water — this is your double boiler setup, which provides gentle, even heat for the custard.

8. 8

   In the heatproof bowl, whisk together 4 large eggs and 0.75 cup of granulated sugar until pale and foamy, about 2 minutes of whisking. Add 0.5 cup of fresh lemon juice, 2 tablespoons of finely grated lemon zest, and 0.125 teaspoon of kosher salt, whisking until fully combined.

9. 9

   Continue whisking the mixture constantly over the simmering water. Watch for the curd to gradually thicken and reach 160°F on an instant-read thermometer, about 10-12 minutes — the mixture should coat the back of a spoon and not drip off immediately when you draw a finger across it. Stir frequently and stay attentive; if it gets too hot, it will scramble like eggs.

10. 10

    Remove the bowl from the heat and immediately strain the curd through a fine-mesh strainer into a clean bowl — this removes any cooked egg bits and gives you a silky texture. Add 4 tablespoons of cubed unsalted butter to the hot curd and stir until completely melted and incorporated. The butter adds richness and a glossy sheen.

11. 11

    Pour the warm lemon curd into the warm partially baked tart shell, spreading it evenly with an offset spatula or the back of a spoon. Reduce the oven temperature to 325°F and bake the assembled tart for 8-10 minutes until the filling is set at the edges but still has a very slight jiggle in the center — it will continue to set as it cools and you want to avoid overbaking, which causes cracking.

12. 12

    Remove the tart from the oven and let it cool to room temperature on a wire rack, about 30-40 minutes. Once cool, refrigerate for at least 2 hours before serving — the cold tart is much easier to slice cleanly and the flavors meld beautifully.

13. 13

    Just before serving, remove the tart from the refrigerator. Carefully slide a thin offset spatula around the inside edge of the pan to loosen it, then release and remove the fluted sides. Dust the top lightly with 2 tablespoons of powdered sugar using a small sieve, then garnish with 8 fresh mint leaves arranged around the top. Slice with a sharp, thin-bladed knife, wiping the blade clean between cuts for neat slices.

Tools you’ll need

• medium mixing bowl
• whisk
• large bowl
• fork
• plastic wrap
• rolling pin
• 9-inch tart pan with removable bottom
• fork for pricking
• parchment paper
• pie weights or dried beans
• oven
• wire cooling rack
• large pot
• medium heatproof bowl
• instant-read thermometer
• fine-mesh strainer
• offset spatula
• wire rack
• small sieve
• thin-bladed knife

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