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Gallery Lemon-Curd Tart Recipe Summary prep: 35 mins total: 4 hrs 30 mins Servings: 10
Ingredients Ingredient Checklist 4 large eggs, plus 4 large egg yolks 1 1/3 cups sugar 2/3 cup fresh lemon juice (about 4 lemons) Salt 10 tablespoons unsalted butter, cut into pieces Press-In Crust for Lemon Curd Tart
Cook’s Notes The curd is done when it is thick enough to coat the back of the spoon and to hold a clear trail when you run your finger through it. When stirring, the spoon should leave a clean trail in the curd.
Gallery Lemon-Curd Tart
Recipe Summary prep: 35 mins total: 4 hrs 30 mins Servings: 10
Gallery
Lemon-Curd Tart
Lemon-Curd Tart
Lemon-Curd Tart
Recipe Summary prep: 35 mins total: 4 hrs 30 mins Servings: 10
Recipe Summary
prep: 35 mins total: 4 hrs 30 mins
Servings: 10
prep: 35 mins
total: 4 hrs 30 mins
prep:
35 mins
total:
4 hrs 30 mins
Servings: 10
10
Ingredients
Ingredients
- 4 large eggs, plus 4 large egg yolks 1 1/3 cups sugar 2/3 cup fresh lemon juice (about 4 lemons) Salt 10 tablespoons unsalted butter, cut into pieces Press-In Crust for Lemon Curd Tart
Directions
In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.
Cook’s Notes The curd is done when it is thick enough to coat the back of the spoon and to hold a clear trail when you run your finger through it. When stirring, the spoon should leave a clean trail in the curd.
Cook’s Notes
The curd is done when it is thick enough to coat the back of the spoon and to hold a clear trail when you run your finger through it. When stirring, the spoon should leave a clean trail in the curd.
Reviews (3)
Add Rating & Review 24 Ratings 5 star values: 3 4 star values: 8 3 star values: 11 2 star values: 2 1 star values: 0
Reviews (3)
Add Rating & Review 24 Ratings 5 star values: 3 4 star values: 8 3 star values: 11 2 star values: 2 1 star values: 0
Add Rating & Review
24 Ratings 5 star values: 3 4 star values: 8 3 star values: 11 2 star values: 2 1 star values: 0
24 Ratings 5 star values: 3 4 star values: 8 3 star values: 11 2 star values: 2 1 star values: 0
24 Ratings 5 star values: 3 4 star values: 8 3 star values: 11 2 star values: 2 1 star values: 0
5 star values: 3 4 star values: 8 3 star values: 11 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/09/2017 The lemon Tart was delicious I couldn't ask for anything more and the recipe was easy to follow Martha Stewart Member Rating: Unrated 03/25/2012 Lemon curd had perfect flavor and consistency. I had to let it sit while I got the crust ready and put plastic wrap on top to prevent a skin. Crust was terrible-dense, hard, un-cuttable (but was ok when eaten somehow; it broke apart in one's mouth ok). Topped tart with sweet whipped cream--a light, sweet offset to the dense, tart lemon filling. Martha Stewart Member Rating: Unrated 07/30/2008 The flavor of the lemon curd was good, just a little bit tart.. but i couldn't eat more than a couple of bites... I think it was all the egg yolks that made it overwhelming - too rich. And the curd never really firmed up like I would have liked it too. I let it sit overnight and it was still like a soft pudding. I followed the directions.. i don't think i would try this recipe again. The Press in crust however- was delicious.Martha Stewart Member
Rating: 5 stars 05/09/2017
The lemon Tart was delicious I couldn’t ask for anything more and the recipe was easy to follow
Rating: 5 stars
Rating: Unrated 03/25/2012
Lemon curd had perfect flavor and consistency. I had to let it sit while I got the crust ready and put plastic wrap on top to prevent a skin. Crust was terrible-dense, hard, un-cuttable (but was ok when eaten somehow; it broke apart in one’s mouth ok). Topped tart with sweet whipped cream–a light, sweet offset to the dense, tart lemon filling.
Rating: Unrated
Rating: Unrated 07/30/2008
The flavor of the lemon curd was good, just a little bit tart.. but i couldn’t eat more than a couple of bites… I think it was all the egg yolks that made it overwhelming - too rich. And the curd never really firmed up like I would have liked it too. I let it sit overnight and it was still like a soft pudding. I followed the directions.. i don’t think i would try this recipe again. The Press in crust however- was delicious.
All Reviews for Lemon-Curd Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon-Curd Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
