This step is optional but is an easy way to finish the dessert and balance its tartness with a little bit of sweetness. The last step is decorating the lemon tart with a little bit of meringue.
If the curd seems to have curdled or you can see small bits of cooked eggs, pour the lemon curd through a thin mesh sieve to strain it. Once all the butter has been added, add the Lemon Zest then continue to cook for another 2 to 3 minutes. Stir to melt and incorporate fully before adding more. Photo 6: Add the Butter a little bit at the time.Photo 5: cook on low to medium-low heat until the curd starts to thicken, continuously stirring with a heat-proof spatula or wooden spoon.Īt this point you can taste the curd and adjust the sweetness level to taste if needed.This step allows to temper the eggs and avoid cooking them too quickly which could result in a curdled curd. Pour the warm lemon juice over the sugar/egg mixture while whisking, then transfer it all back into the saucepan.Heat up the lemon juice until it starts to steam and in the meantime, whisk together the Egg Yolks, Sugar and Cornstarch in a small heat-proof bowl. Place the juice in a small saucepan and set the zest aside. Once the tart crust has cooled down completely, it is time to prepare the Lemon Curd Filling. Blind bake for 30 to 40 minutes or until golden and fully baked. Preheat your oven on 160'C/325'F and place the pastry in the freezer in the meantime.This recipe will give you enough pastry for a deeper but smaller tart pan like a regular 22 cm / 9 inch tart pan as well. Dock the pastry then place back in the fridge for another hour - or up to 24 hours. Take it out of the fridge and line the pastry inside a 25 cm / 10 inch perforated tart ring - or your choice of tart pan with removable bottom.I recommend using a rolling pin with thickness rings to get an even pastry. Transfer into the fridge to chill for at least one hour - or up to 24 hours. Cover with a second sheet of baking paper and roll into a large circle about 4mm (1/8inch). Photo 4: Transfer the dough over a sheet of baking paper / parchment paper and assemble it into a large ball.
If you press some of the crumbs together, they should stick. Photo 3: Mix until a rough dough starts to come together.Add the very cold Butter cut into small cubes and pulse until you get very small crumbs. Photo 1: Place the flour, Salt and Icing Sugar in the bowl of your food processor and pulse to mix.
#Passover lemon curd tart how to
This tart pastry dough is made in the food processor but it can also be made by hands if preferred (see the instructions on how to make it by hands in my Pâte Sablée recipe). There are three steps required to make this tart: prepare the shortcrust pastry, let it chill and fully bake it, then fill it with the homemade lemon curd and optionally finish it with a Swiss meringue once the lemon curd filling has set. Made from Egg Whites and Caster Sugar (fine white granulated sugar).
#Passover lemon curd tart free
The lemon curd filling is quite tangy as the sugar content is relatively low - but feel free to increase the sugar if you are after a sweeter dessert. Sugar: Caster Sugar or Fine White Granulated Sugar.Keep some of the egg whites for the meringue otherwise you can make Financiers with them! Egg Yolks: medium size, at room temperature.Depending on the size of your lemon and how much juice they give you, you might need more than 2 lemons (my lemons were quite large). Lemons: you will need the Lemon Zest as well as the fresh Lemon Juice.
Scroll down to recipe card below for all quantities.Ī classic French tart dough combining Plain / All-purpose Flour, Fine Salt, Icing Sugar, cold Unsalted Butter and an Egg.Īlternatively, you could also use a Sweet Shortcrust Pastry ( Pâte Sucrée) that is less flaky than the Pâte Sablée. I personally always make my own tart crust but you could use a store-bought one if preferred. This Lemon Tart is made from a few simple ingredients.
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