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#entertainingwithbeth #LemonCurdTart #EasyRecipes This Lemon Curd Tart is a fantastic dessert recipe for any springtime occasion like Easter or Mother's Day. You'll love the flakey pastry crust, the custardy tart curd, and of course that lightly sweetened whipped cream on top. _______________________________________________________ PRODUCTS SEEN IN THIS VIDEO: These links go to Amazon where I am compensated on products sold at no cost to the consumer 9“ Removable Bottom Tart Tin French Rolling Pin Wilton Pearl Candies FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP! (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) _________________________________________________________ SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! LEMON CURD TART Serves 8 INGREDIENTS: For The Crust: 1 ¼ cups (150g) flour 2 tbsp sugar ¼ tsp () salt ½ cup (120 g) butter, chilled and diced into cubes 1 egg yolk 1-2 tbsp (30 ml) ice water Filling: 6 egg yolks 1/3 cup (40g) cornstarch ¼ tsp ( g) salt 1 ½ cup (355 ml) water ¾ cup (100 g) sugar 2 tbsp (28 g) butter 1/3 cup (78 ml) of fresh lemon juice Whipped Cream: 2 cups (473 ml) heavy cream 1 Tbsp (8 g) Powdered Sugar 1 tsp (5 ml) vanilla Extract Garnish with: Pearl candy sprinkles Citrus Blossoms or fresh mint sprigs METHOD: Place flour, sugar and salt in a food processor. Pulse to combine. Add butter cubes a little at a time pulsing in between each addition, until a coarse meal forms. Whisk together egg yolk and ice water, and with the machine running, slowly add it to the flour mixture, until a dough ball forms. Remove it from the food processor and with floured hands flatten it into a disk, and wrap it in parchment paper or plastic wrap and refrigerate for 1 hour. Roll out the dough on a floured surface and fit it into a removable bottom 9” inch tart tin. Trim off the edges. And place in the freezer for 10 minutes. Bake at 425F for 20 mins For the lemon curd filling, simmer water and sugar on medium-high heat until the sugar has dissolved. In a heat-safe bowl, combine egg yolks with cornstarch and salt, and whisk until combined. Set aside. Slowly add hot sugar water to the egg mixture, with a ladle to begin, 1 scoop at a time, whisking all the while, once you have added 2-3 ladles of the sugar water, then you can pour the rest of the sugar water from the pot. This approach tempers the eggs and prevents them from scrambling by pouring all the sugar water in, at once. Return the egg mixture to the pot and heat on medium-high until the custard thickens into the consistency of a pudding. Turn off the heat. Add butter and lemon juice and whisk until smooth. Pour the filling into the baked tart crust. Gently shake the tart tin to level out the curd. Chill the curd, uncovered, for at least 2 hours before adding the whipped cream. For the whipped cream, add the cream, sugar, and vanilla to a bowl of an electric mixer. Whip on high until stiff peaks form. Then divide the cream into two pastry bags with different tips. One with a small star tip, and the other with a tiny round tip. Use the star tip to pipe little stars all around the perimeter of the tart. Then use the round tip to create little dots of whipped cream above the start tips, then another row of star tips. Then sprinkle the candy pearls on any undecorated lemon curd surfaces around the tart. Refrigerate tart, uncovered, until ready to serve. Ideally, at least 4 hours to firm up the curd, but overnight is even better. ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
