Sorry for such a late post today… my husband was busy circling the kitchen and yakking away this morning and I had to stop writing. He’s so funny when he gets wound up. A pause button. We all need a pause button. And that’s all I have to say about that. 😉
So here we go!
Last week my sweet husband surprised me with a lemon tart and well, it was so incredibly spot on, I just had to share the recipe. He said he’d make this for me again for our Christmas feast {yes, it was THAT good!} but the next time around we plan to use individual tart rings instead and possibly add a little toasted meringue on top.
Normally I would have just waited to share the recipe so I could snap some more pictures, but so many of you had asked for it {and with citrus being in season} I wanted to get the recipe up as soon as possible in case you were planning on whipping up this wonderful lemon curd tart for the holidays as well.
The crust, the filling, even the little sugared bits of lemon peel tasted as if I had purchased this tart from one of those little French patisseries. 5 out of a 5 I tell you!
Here’s the recipe. I hope you like it as much as we did.
~Mavis
Simple Lemon Curd Tart Recipe
Description
The crust, the filling, even the little sugared bits of lemon peel tasted as if I had purchased this tart from one of those little French patisseries. 5 out of a 5 I tell you!
I hope you like it as much as we did.
Ingredients
Ingredients for the Crust
3/4 cup unsalted butter, softened
1/4 cup sugar
2 cups all-purpose flour
Ingredients for the Filling
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 1/2 teaspoons grated lemon zest
1/4 cup fresh Meyer lemon juice
2 egg yolks
2 tablespoons unsalted butter, sliced
Instructions
Preheat oven to 350°F
Lightly butter a 9-inch tart pan with a removable bottom {my husband used a 14 x 4.5-Inch Fluted Tart Pan}.
In a mixing bowl, beat 3/4 cup softened butter and 1/4 cup sugar with the paddle attachment until smooth. Stir in the flour and mix until the dough is nice and crumbly but can be pressed together with your fingers. Press the dough very firmly on bottom and up sides of tart pan. Bake 15 to 16 minutes or until crust is set in center but still pale. Cool the prepared tart shell for 15 minutes.
In a small saucepan, mix 1 cup sugar and the cornstarch and then slowly stir in the water, lemon zest and lemon juice until nice and smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until the mixture is bubbly and has thickened.
Remove from heat.
In a small bowl, beat the egg yolks with whisk and then slowly beat in about 1/2 cup hot mixture into the egg yolks. Gradually stir yolk mixture into hot mixture in the saucepan. Cook the filling over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly.
Remove from heat; stir in the 2 tablespoons of sliced butter and continue to stir until smooth. Pour the filling over the cooled baked crust.
Cool the lemon curd tart at room temperature for 15 minutes, then refrigerate for at least 4 hours until set.
Top with fresh berries, a bit of toasted meringue or a little candied lemon peel for a little extra flair.
One Hundred Dollars a Month reader Sandy F made the recipe and added a little marshmallow meringue & torched it. Well done Sandy!!
Lauren says
Awesome! Just a note you’re very lucky to have a husband that bakes for you! Mine was taught how to use the kitchen timer this week!
Mavis Butterfield says
There is hope Lauren. My husband cooked maybe 10 meals during our first 25 years of marriage. But now he does most of the cooking. 🙂
Gidget says
Oh my that looks perfection!
Bonnie says
That tart looks So good and very pretty!!
You are a lucky lady.
Linda says
Thank you Mavis for sharing the recipe, it will now be our Christmas dessert.
Joely says
Thank you! Can’t wait to make this.
HeatherS says
I was hoping you would post the recipe for this when you first posted the picture the other day! It looks beautiful, can’t wait to try it over Christmas break.
Mimi says
Hats off to the husband! That looks fabulous.
Deb says
Will be making it over the holidays. Too bad my dad passed almost 7 years ago as he loved anything lemon.
Paula Christen says
Kudos on a work of art! That tart looks amazing. Lucky girl!
Kris R says
Mavis that looks so good! How sweet of HH. My dh cooked every other night for the first six months we were married, and then ZERO. We have been married 27 years so maybe he will start again one day. LOL
Julie says
Hi I’m sorry but I don’t know what sliced butter is, could you please explain it for me. Must be because I’m English lol but that tart looks so scrummy I can’t wait to try it
Carolina Cooper says
“Sliced” just means butter that has been cut up into pieces.
Carolina Cooper says
Funny that you should post the recipe today, because I was thinking that I hadn’t seen or heard anything about Miss Lemon lately. I was wondering if she successfully made the move the boonies. I hope that your 1/4 cup of lemon juice came right from your own tree!
Mavis Butterfield says
Sadly, no Miss Lemon did not make the trip. I ended up leaving all my planters / pots behind when we moved.
Sandyf says
I just made it! So easy and fast…the hard part is waiting for it to be refrigerated….thank you!
jodi says
looks beautiful!
Lauralli says
Will definitely be making this! Thanks for sharing!
I’m willing to bet that {my husband used a 14 x 4.5-Inch Fluted Tart Pan} is not something that you EVER thought you’d say (or type). 🙂
Mavis Butterfield says
Ha! Never. 🙂
Linda Kirby says
I have been trying to find a recipe for a good lemon curds for awhile. I can’t wait to try this recipe. I have only had lemon curds once, and I was hooked. Thank you for sharing the recipe