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Tart Limona

This document provides a recipe for a lemon tart. The recipe calls for a fully baked tart crust and a lemon curd filling made from eggs, sugar, lemon zest, lemon juice, and butter. The filling is cooked on the stove and then poured into the baked crust. The filled tart is then refrigerated before serving.

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18 views1 page

Tart Limona

This document provides a recipe for a lemon tart. The recipe calls for a fully baked tart crust and a lemon curd filling made from eggs, sugar, lemon zest, lemon juice, and butter. The filling is cooked on the stove and then poured into the baked crust. The filled tart is then refrigerated before serving.

Uploaded by

sefaka4202
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Lemon Tart Recipe

YIELD 9 inch tart

Ingredients
Crust
fully baked tart crust
Lemon Curd Filling
2 large eggs plus 2 egg yolks (or 3 whole eggs)
3/4 cup (150 g/5.3 oz) granulated sugar
1 tablespoon lemon zest
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tablespoons heavy cream , optional
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces

Instructions
1. To make the lemon curd:
In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using,
and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on
moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but
it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should
coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd
will thicken more once cooled.
2. Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time,
and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—
the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the
tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen
for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before
using.)
3. Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries
and whipped cream if you like. The tart is rich, so cut your servings small.

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