Tarte au Citron

 

My most favorite dessert is a lemon tart.  My family has eaten more lemon tart variations than I am sure they care to admit.  I could absolutely eat one every week if I didn't want to maintain my hot mama-ness *sigh*

 

I used the tart crust recipe from yesterday and did not wait for the baked shells to cool before filling them with this lemony luscious-ness! I'm greedy!

 

Tarte au Citron

Heavily Adapted from: http://www.davidlebovitz.com/2009/05/tart-au-citron-french-lemon-tart/

Enough curd for One 9-inch tart

What you need:

• 1/2 cup freshly-squeezed lemon juice
• Grated zest of one lemon
• 1/2 cup sugar
• 6 tablespoons butter, salted or unsalted, cut into bits
• 2 large eggs
• 2 large egg yolks
• One pre-baked 9-inch tart shell

What to do:

• In a medium-sized *non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby
• In a small bowl, beat together the eggs and the yolks
• When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them.
• Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges
• Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through
• Smooth the top of the tart and let cool completely before slicing and serving.

*A nonreactive saucepan is one that is made from stainless steel, glass, or ceramic materials