Lemon tart
Ingredients
For the lemon curd
- 3/4 cup sugar
- zest of 2 lemons
- 4 large egg yolks
- 1 large egg
- 3/4 cup fresh lemon juice
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1 teaspoon vanilla extract
For the tart shell
- 1 1/3 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 4 tablespoons of water
Preparation
You can prepare the lemon curd in advance, since it has to cool completely before baking the tart.
Lemon curd
Mix the lemon zest, salt and sugar in a bowl and knead with your fingers until the sugar has a yellowish tone. Then add the eggs and beat until the eggs and sugar are well combined. Add the lemon juice and mix. Transfer the mixture to a small metal saucepan and heat over medium heat, and stir constantly. Once the mixture has a thick consistency similar to béchamel sauce or has reached 75ºC, remove from the heat and add the butter in small pieces, one at a time. Once everything is incorporated, add the vanilla. Now let the curd cool completely, transfer it to a container or a bowl, and cover the curd with plastic wrap, let the plastic touch the cream directly to prevent the top from drying out.