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Add a photoI'm a pastry chef, so I love my sweets. And lemon curd is an absolute favorite. This recipe makes two 9 inch tarts
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Ingredientes
- Crust :
- 3 large egg yolks (save the whites)
- 1/4 cup heavy cream
- 2 3/4 cups all-purpose flour
- 1 cup chilled unsalted butter, cubed
- 1/4 cup plus 3 tablespoons sugar
- 1/4 teaspoon kosher salt
- about 1/2 cup finely chopped toasted walnuts
- Lemon Curd:
- 5. 25 oz unsalted butter, cubed
- 4.5 oz sugar
- 9 fl oz lemon juice
- 1/2 oz lemon zest
- 4.5 oz sugar
- 9 oz egg yolks (save the whites)
Direcciones
- For the crust:
- Mix all dry ingredients together in bowl.
- Add the butter and mix with a paddle attachment until it crumbles and is mealy. Chunks of butter are fine.
- Add the cream and yolks until just combined.
- Split the dough into 2 equal discs and chill until firm.
- After about an hour in the fridge, roll the dough out to about 1/4 inch thick. Press into a 9" tart mold. Chill again.
- Bake at 375 for about 20 minutes. Until golden brown all over. Let cool completely.
- For the curd:
- Melt the butter, first measure of sugar, juice and zest in a saucepan.
- In a separate bowl, mix together the yolks and second measure of sugar.
- When the juice is boiling, temper it little by little into the eggs.
- After about half of the liquid has been added to the eggs, pour it all back into the saucepan on medium heat. Whisk constantly until the mixture begins to thicken. It is done when it's close to the consistency of pudding.
- Strain through a fine sieve into a bowl and place plastic wrap directly on top to avoid a skin from forming. Don't worry, it won't melt into your custard even being very hot.
- Once cooled, stir to loosen it up and divide it into your tart shells.
- With your reserved egg whites make a meringue to decorate the top. You want one part egg whites to two parts sugar. You can make as much or as little as you want (I used about 1/2 c egg whites for one tart). Heat the whites and sugar in a heat proof bowl over simmering water. Whisk constantly to avoid cooking. When the sugar has dissolved and the whites are hot to touch, use an electric mixer on high to bring the whites to stiff peaks.
