Desserts

Lemon Tart

When life gives you lemons, you make this typa stuff

Effort
medium

How to do it

  1. Whisk eggs, yolks, sugar, and zest in a heavy saucepan until smooth.
  2. Whisk in lemon juice.
  3. 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.
  4. Take it off the heat.
  5. Whisk in butter a little at a time until smooth.
    • (Optional): Strain if you want silkier curd.
  6. Pour into cooled shell. Chill until set.
  7. Optional: add torched meringue, whipped cream, or extra zest on top.