• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Lemon Curd Tart

April 13, 2017 by Jill Foucre Leave a Comment

Lemon Curd Tart
2017-04-13 16:13:00
Print
Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
Notes
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
By Teri Hiben
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Desserts, Recipes Tagged With: Dessert, recipe, spring

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience