Lemon Curd Tart
Lemon Curd Tart

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, lemon curd tart. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fill the tart shell with warm lemon curd and allow to set at room temperature. This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch.

Lemon Curd Tart is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Lemon Curd Tart is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have lemon curd tart using 16 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Lemon Curd Tart:
  1. Get ■tart base
  2. Make ready 1.8 oz unsalted butter, room temperature
  3. Make ready 2/5 cup powdered sugar
  4. Get 1.5 Tbsp. egg, room temperature
  5. Take 1 cup cake flour
  6. Prepare 3 Tbsp. almond flour
  7. Make ready 3-4 drops vanilla oil
  8. Prepare ■lemon curd
  9. Prepare 2 eggs (L size)
  10. Take 1/2 cup granulated sugar
  11. Get 1/4 cup lemon juice
  12. Make ready 4.2 oz unsalted butter
  13. Make ready ■decoration
  14. Prepare 2/5 cup heavy cream
  15. Prepare 2 tsp. granulated sugar
  16. Prepare powdered sugar

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Using a pastry bag fitted with a small star tip, pipe whipped cream around the edge of the tart. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate.

Instructions to make Lemon Curd Tart:
  1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=DZ2VOg_WKgk&t=13s
  2. (tart base) Beat egg lightly until it gets watery. And prepare 1.5 Tbsp. egg. Put the remaining egg in a fridge. Sift cake flour. Sift powdered sugar.
  3. Make butter smooth. Add the powdered sugar and mix it until it gets smooth. Add the 1.5 Tbsp. egg in 3 parts. Mix each time until it gets smooth.
  4. Add almond flour and mix it while crushing lumps. Add vanilla oil and mix. Add the cake flour and fold it. When big lumps are formed, gather dough.
  5. Wrap it with plastic wrap and knead it lightly. Let it sit in a fridge for 3 hours. And then roll out it to a 1/10-inch thickness.
  6. Wind it around a rolling pin and line a flan ring with it. Remove extra dough.
  7. Press the dough against the ring. Prick holes and let it sit in the fridge for 30 minutes. Preheat a oven to 392 ºF. 30 minutes later, line it with parchment paper and put tart stones in. Bake it at 338 ºF for 15-18 minutes.
  8. Remove the tart stones and parchment paper. Bake it again at 338 ºF for 15-18 minutes. Strain the remaining egg (process 2). Put the egg inside of the tart evenly. Dry it in the oven for 2 minutes (338 ºF).
  9. (lemon curd) Cut butter into small pieces. Beat egg lightly until it gets watery. Add granulated sugar and mix well.
  10. Add lemon juice and mix well. Pour it into a pan. Prepare a wet table towel.
  11. Heat the pan with hot water while stirring. Heat it until it gets thickened. Put it on the wet towel, and stir for a minute. Add the cut butter and mix well until it gets smooth.
  12. Pour it into the tart base. Cool it down and chill it in a fridge for 3 hours. Add granulated sugar to heavy cream and whip. Put the whipped cream on the tart.
  13. Sprinkle powdered sugar.
  14. Ready to serve and ENJOY!

Using a pastry bag fitted with a small star tip, pipe whipped cream around the edge of the tart. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them.

So that is going to wrap it up for this special food lemon curd tart recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!