Fresh Lemon Curd Tart

DIRECTIONS

Baking Environment 450°F

For the Dough

Start with your flour, salt and cubed butter on a marble, stainless steel or wood surface. Using the tips of your fingers, rub the butter into the flour until it resembles a course meal. Make a well in the center of the flour and pour in the remaining ingredients. Mix the wet ingredients with your fingers, then slowly start to incorporate the flour. You can use a dough scraper to mix the dough with cutting motions, or you can use your hands to lightly press into it, then fold it onto itself and repeat. Once the dough has changed color and comes together (this should take about 2 or 3 minutes) press the dough into a flat disk and wrap in plastic wrap. Refrigerate at least 20 minutes before rolling.

For the Lemon Curd

Whisk all the ingredients into a bowl (glass or stainless steel) that will fit over a pot of hot water. Once the water in the pot starts boiling on your stove top, place your bowl of ingredients over it and continue to whisk until the butter has melted and the mixture thickens. This should take about 10 – 20 minutes. Once the curd has thickened, take it off the heat and put it through a fine mesh strainer. Set a piece of plastic wrap over the curd and allow to cool in the refrigerator. The curd can be made a few days in advance.

To Assemble

On a lightly floured surface, roll out your cold dough to about 1/8-inch-thick and large enough to fit over your tart pan. Roll the dough up onto your rolling pin for easy pick up, then unroll it over your tart pan. Fit the dough snugly into the tart pan, making sure to fit it into the corners, then cut of the edge by rolling your rolling pin back and forth over it. Prick the bottom and sides of the dough lightly with a fork, then put into the freezer for about 10 minutes before baking.

To Bake

Once your oven has reached around 450°F, your tart is ready to be baked. Before baking off your dough, line it with parchment paper or foil and fill with a weight so that the dough doesn’t rise (We used ceramic pie weights but raw rice or beans work fine as well). Place into the oven and bake for about 15 minutes, then take the pie weights out and put the dough back into the oven to finish browning (about 10 more minutes). Once the tart has cooled, fill it with the lemon curd and set back into the oven for about 10 – 15 minutes until the curd starts to bubble a bit and has set. Allow the tart to chill in the fridge before serving, then finish off with powdered sugar.