Desserts

Lemon Tart

Lemon curd filling — use leftover blind-baked pie/tart shell; sugar can be dialed back ~30% if you prefer less sweet.

Effort
medium

How to do it

  1. Whisk eggs, yolks, sugar, and zest in a heavy saucepan until smooth; whisk in lemon juice.
  2. Cook over medium-low, stirring constantly with a spatula, until thick enough to coat the back of a spoon (or 170–175°F on a thermometer) — do not boil hard.
  3. Off heat, whisk in butter a little at a time until smooth. Strain if you want silkier curd.
  4. Pour into cooled shell. Chill until set.
  5. Optional: torched meringue, whipped cream, or extra zest on top.

Sugar: Cutting sugar ~30% works if you like tarter curd; it may set slightly softer — cook to the same coat-the-spoon stage.