Lemon Curd Tart

Name: Lemon Curd Tart
Total time: 2 min
Ingredients: 1 cup granulated sugar; 2 large eggs; 2 large egg yolks; 2 tablespoons lemon zest plus 3/4 cup fresh lemon juice (from about 6 lemons); 6 tablespoons unsalted butter (3 ounces), cut into pieces; 1 baked 8-inch tart shell (see Notes); 1 1/2 cups mixed citrus segments, patted dry with paper towels

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Total: 2 hours, 30 minutes

Servings: 7

Cost: $2.05 /serving

Author : Jamila Robinson

Ingredients

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1 cup granulated sugar2 large eggs2 large egg yolks2 tablespoons lemon zest plus 3/4 cup fresh lemon juice (from about 6 lemons)6 tablespoons unsalted butter (3 ounces), cut into pieces1 baked 8-inch tart shell (see Notes)1 1/2 cups mixed citrus segments, patted dry with paper towels

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Instructions

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Step 1

Preheat oven to 350°F. Whisk together sugar, eggs, egg yolks, and lemon zest and juice in a small saucepan over low until blended. Cook, whisking constantly, until mixture is thickened (when a line can be drawn down the back of a wooden spoon coated with lemon mixture), 7 to 8 minutes. Remove from heat, and add butter, 1 tablespoon at a time, stirring until butter is almost melted after each addition.

Step 2

Pour curd through a fine wire-mesh strainer into prepared tart shell. Bake in preheated oven until curd is set (filling will wobble), 8 to 10 minutes. Let tart cool completely, about 2 hours. Top with citrus segments, and serve.