Lemon Curd Tart

For my last birthday my boyfriend, Dave, got me the most wonderful present...BAKING CLASSES!! Can you believe that? I was completely surprised and beyond excited. I learned to make breads, cakes, pies, and pâte à choux. It was the most delicious class I have ever taken. Maybe, just maybe there is another one in my future, hint hint wink wink :) 
Anyway, here is an important fun fact about me. Lemon is my chocolate. I can never and will never, be able to pass up a lemon flavored dessert. So in honor of spring and my lemon addiction, here is an amazing recipe for you to try. Enjoy!  


Recipes from Cambridge Culinary School, "Techniques of Baking" 

Roberta Dowling


Lemon Curd:
5         Lemons, zest and juice
5         Whole eggs
4          Egg Yolks
1 c.      Sugar
1/2 c.   Butter, cold, cut into tablespoons


Place the juice, zest, eggs, yolk, sugar, and butter into a medium sized saucepan. Whisk until smooth over medium high heat until mixture is thick and steam rises off the surface. Remove curd from heat. Fill a large bowl with ice and place a smaller bowl on top. Pour curd into smaller bowl using a mesh strainer. Cover and refrigerate. 
You can add whipped heavy cream to the lemon curd to cut the tartness (it is great either way). This technique, is called "Mousseline". Just add a few large spoonfuls of the whipped cream and fold together with a spatula. 


Crust: Pâte sablé
2 c.      Flour
2 T.     Confectioners' sugar
1 t.       Salt
12 T.    Unsalted butter
1           Egg
1 t.       Vanilla
1 t.       Ice water (may need to use more)


Combine flour, powdered sugar and salt on a clean countertop. Make a well, add the butter, cut in 1" pieces. Rub the butter and flour between your fingertips until the mixture resembles meal. Mix the egg, vanilla, and water together. Toss some ice cubes with the water before measuring it to make sure it is as cold as possible. Add the water and egg mixture a tablespoon at a time and fluff with your fingertips until large lumps form and pastry is blended. Add additional water if necessary. Gather the dough into a ball and flatten it using the heel of your hand and spread the dough in different directions to create layers. Repeat twice. Refrigerate for at least 30 minutes. 


Roll out the dough for tart pan. Once dough is in the pan, chill. When dough has chilled, place a large sheet of parchment paper over the surface of the tart pan. Add dry beans or pie weights, if you have them, to ensure the crust does not bubble. Bake for 10-12 minutes at 350°F or until the edges are golden brown. Remove the parchment paper and weights and return the tart to the oven to complete the baking, about 10-15 minutes longer. 
Cool and fill with lemon curd. Garnish with mint or lemon slices.