A sweet-tart lemon curd filling floods a cookie-like crust to create a simple yet stunning dessert perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour + 3 ½ hours chilling time
- Yield: one 9-inch tart (8 servings)
- ¼ cup lemon zest
- ½ cup lemon juice (4 lemons)
- 2 large eggs
- 7 large egg yolks
- ½ cup honey
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 tablespoons heavy cream
- 1 fully baked 9-inch tart crust
- Berries (optional)
- Confectioners’ sugar (optional)
- Heat oven to 375ºF with rack set in middle position.
- Whisk lemon juice, lemon zest, egg and yolks, honey, and pinch salt in medium saucepan until smooth. Add butter and cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens and registers 170ºF 6–8minutes.
- Immediately pour mixture through a fine-mesh strainer into bowl and stir in cream.
- Pour warm lemon curd into cooled 9-inch tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10–15 minutes, rotating pan halfway through baking.
- Transfer tart with baking sheet to wire rack and let cool completely, about 2 hours.
- To serve, remove outer metal ring of pan, slide a thin spatula between tart and tart pan bottom, and carefully slide tart onto serving platter.
- Top with berries and dust with confectioners’ sugar, if using.
- The curd recipe calls for large eggs, but depending on the size of your eggs the yield may differ. To ensure you have enough filling adjust as needed. (1 medium egg = 1.75 oz.; 1 large egg = 2 oz.; 1 extra-large egg = 2.25 oz.; 1 jumbo egg = 2.5 oz.)
- Store tart in the refrigerator covered with plastic for up to 3 days.
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