Home

Lemon Curd for Tarts

Yield1 servings
Source

Roux, Michel and Roux, Albert. The Roux Brothers on Patisserie. New York, NY: Pr

Prep Time1 hour

Ingredients

  • 9 eggs
  • 1 1⁄2 c sugar
  • 4 lemons, zested and juiced
  • 1 1⁄2 c cream, whisked lightly

Instructions

  1. Whisk together the eggs and sugar until smooth and well blended.
  2. Stir the lemon zest and juice into the eggs and then whisk in the cream. Place in the refrigerator.
  3. Blind bake a 9-inch tart shell until the shell is lightly colored. Remove from the oven and set the oven to 300°F.
  4. Lightly stir the filling and pour into the shell. Bake at 300°F for about 1 1/4 hours.
  5. After cooking, carefully trim the edges off the pastry so the rim of the tart stands no more than 14-inch above the filling.
  6. Allow the tart to cool for at least 4 hours. Sprinkle with powdered sugar before serving.
Desserts