Lemons were cheap the other day when I was in market so I bought a bunch and have to use them up before mom starts lecturing about wasting food. I scoured the internet and found this lemon curd tart recipe. This recipe is also taken from The sweet pastry crust is made with the recipe in my previous post.
Lemon Curd Tarlets
Recipe credits: joyofbaking.com.
3 large eggs
80 ml (1/3 cup) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
150 grams (3/4 cup) granulated white sugar
56 grams (4 tablespoons) unsalted butter, at room temperature and cut into small pieces
1 tablespoon lemon zest
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
- In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
- Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream), and this will take about 10 minutes.
- Remove from heat and immediately pour through a fine strainer to remove any lumps.
- Cut the butter into small pieces and whisk into the mixture until the butter has melted.
- Add the lemon zest, cover, and let cool to room temperature before filling the pastry crust.
Do note that the lemon curd will continue to thicken as it cools. Covering the lemon curd with plastic wrap prevents a skin from forming on the surface. Fill the curd into tartlet shells for a tangy, a flaky tart.