I love custard and I love tarts!!
Keeping with healthy and refreshing desserts I choose a spring/summer classic.
With the tasty zest of lemon and sweet crust this is the perfect combination.
Lemon Curd Tart
Ingredients (Lemon Curd)
4 large eggs, plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
10 tablespoons unsalted butter, cut into pieces
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.
Ingredients (Press In Crust)
1 1/4 cups all-purpose flour, plus more for fingers and measuring cup
1/2 cup cold unsalted butter, cut into pieces
1/3 cup sugar
1/4 teaspoon salt
Pulse flour, butter, sugar, and salt only until moist crumbs form.
Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up side of pan.
With a floured dry-measuring cup, press edge of dough firmly against side of pan, pushing down with opposite thumb to level top of crust flush with rim.
Freeze until firm, 10 to 15 minutes; prick all over with a fork. Bake at 350 degrees.until golden, pressing with a spoon if it puffs up, 25 to 30 minutes; cool completely. Use crust for lemon-curd tart, if desired.