I thought the lemon curd was quite sour. I have a habit of reducing the sugar that the recipe calls for. I can say that that doesn't affect all of the recipes I have tried but for this one, the lemon was more powerful than the baker!
Lemon Curd Tart (adapted from cherryteacakes.com)
makes a 10-in tart/pie
- 1/3 cup sugar
- 1/2 cup butter
- 1 1/4 cup plain flour
- 1/4 tsp kosher salt
- 2 tbsp cream (I used milk; not sure if that was the reason why the crust was crumbly)
- 1 tsp vanilla extract
- Preheat over to 204degC.
- Cream together sugar and butter until light and fluffy. Beat in flour, kosher salt, cream and vanilla, until mixture is moist and crumbly.
- Press dough tart pan and press it up the sides, making sure the layer on the bottom is even.
- Bake for 15-20 minutes, until crust is set and firm at the edges. Cool, then fill with desired filling and bake as that recipe directs.
- 1 cup sugar (I used 194g)
- 2/3 cup Meyer lemon juice, freshly squeezed and strained ( I had two lemons and yielded a bit less than 2/3 cup)
- 1 tablespoon lemon zest
- 3 large eggs
- 2 egg yolks
- 6 tablespoons unsalted butter, softened and cut into half inch pieces
- In a medium saucepan, combine sugar and lemon juice and bring to a boil. Stir occasionally.
- In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
- Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
- Remove custard from stove and whisk in butter, adding in one piece at a time.
- When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.
- Refrigerate overnight or at least 8 hours before serving. (Mine cut better when refrigerated for 24hrs)
- Decorate with icing sugar, as desired.