Filled with rich and tangy lemon curd, this citrus tart is simple but elegant. You'll only need 2 cups of lemon curd for the tart, so use extra curd on pancakes, cookies or simply spread on toast!
1 cup lemon juice
Zest of 2 lemons
2 cups sugar
3 egg yolks
3/4 cup butter, cubed
2 cups all-purpose flour
1 tsp. sugar
1 tsp. salt
3/4 cup butter, cold, cut into small cubes (unsalted)
6 tbsp. to 8 tbsp. milk, cold
1 egg yolk
Add lemon juice, lemon zest, sugar, eggs and egg yolks to non-reactive saucepan. Whisk to combine. Heat over medium low heat, whisking or stirring constantly until thick enough to coat back of spoon, about 10 to 15 minutes.
Stir in butter. Strain. Let cool. Cover and refrigerate. Mixture will thicken as cools. Makes 4 cups lemon curd. You will only need 2 cups for the tart.
In a large mixing bowl, combine the flour, sugar and salt. Cut the butter into the flour mixture with your finger tips or a pastry blender until mixture resembles coarse meal. Do not overwork.
Combine the milk and egg yolk. Stir it into the flour and butter mixture until dough comes together. Form into a ball and flatten into round disc. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 375 degrees F.
Lightly flour work surface. Roll the dough into circle, 1/8-inch thick. Transfer the pastry to a 9-inch round tart pan and trim off the excess around the edges. (There is a generous amount of pastry so that it is easy to work with and roll. You may have a little extra pastry, you could also make a larger tart.) Prick the bottom of the pastry all over with a fork.
Line pie with parchment paper or foil. Fill pie with pie weights or dried beans. Bake for 20 to 25 minutes. Remove weights and parchment and continue to bake until pastry is cooked through, lightly golden and crisp, about 10 to 15 minutes more.
Let tart shell cool completely before filling.
Add cooled curd to cooled tart shell. Refrigerate for at least 4 hours before serving.
Yield: 8 servings.