Lemon Curd Tart
Bright lemon curd tart with a sweet shortcrust shell and topped with toasted meringue.
Servings: 1 22cm (9-inch) tart
Equipment
- medium saucepan
Ingredients
Tart Shell
Lemon Curd Fillling
- 200 grams fresh lemon juice
- zest of two large lemons
- 180 grams granulated sugar divided
- 200 grams whole eggs
- 40 grams egg yolks
- 30 grams cornstarch
- 260 grams unsalted European style butter (82% butterfat), room temperature
Toasted Swiss Meringue
- 130 grams fresh egg whites
- 250 grams granulated sugar
Instructions
Tart Shell
- Line a 9-inch (22 cm) tart ring or a fluted tart pan with removable bottom with shortcrust pastry dough. Fully blind bake the crust according to directions in the pastry recipe. Let the tart shell cool completely.Sweet Tart Pastry - Pâte Sucrée
Lemon Curd Filling
- In a large mixing bowl, whisk together half of the sugar (90 grams), whole eggs, and egg yolks until frothy. Whisk in a quarter of the sifted cornstarch at time, until completely dissolved. If it accidentally gets lumps, run the whole mixture through a metal sieve.200 grams whole eggs, 40 grams egg yolks, 30 grams cornstarch
- Using a medium saucepan on medium heat, warm the remaining half the sugar (90 grams), lemon zest, and lemon juice until the sugar has dissolved.200 grams fresh lemon juice, zest of two large lemons, 180 grams granulated sugar
- Slowly pour the warm lemon juice, into the egg mixture while whisking. Pour everything back into the saucepan.
- Continue on medium heat and continue to stir the mixture with a whisk until it has thickened and reads 178-180°F (80-82°C) on an intsant read thermometer.
- Remove from heat and push the warm lemon curd through a fine mesh strainer with a spatula into a clean bowl.
- Allow the lemon curd to cool at room temperature until it reaches 140℉ (60℃) on the thermometer. We don't want the butter to immediately melt when added. if it's too hot.
- Whisk in the butter cubes until dissolved and the mixture is smooth. Option to use a handheld immersion blender to mix.260 grams unsalted European style butter
Fill and Chill
- Pour the lemon curd filling into the pre-baked tart shell. Use an offset spatula to level the top.
- Place the tart in the fridge for 3-5 hours to set. The filling will firm in the fridge making it easy to slice.
Swiss Meringue
- Place a medium saucepan filled with 1-inch of water on medium heat.
- In the metal bowl of a stand mixer, combine the egg whites and granulated sugar. Immediately whisk by hand to create a foamy liquid.130 grams fresh egg whites, 250 grams granulated sugar
- Set the mixing bowl on top of the saucepan to create a double broiler.
- Whisk the egg whites and sugar continuously until the temperature on an instant thermometer reads 160°F (72°C). Carefully dip your finger into the hot sugar and rub the mixture between your fingertips. If you don't feel any grains of sugar, the mixture is ready. (about 6-8 minutes)
- Remove the mixing bowl from the heat and wipe the bottom of the bowl dry with a towel. Place the bowl on the mixing stand fitted with the whisk attachment and begin whipping on high speed.
- Continue to whip until a thick, glossy and marshmallow like meringue with stiff peaks is formed. Stiff peaks means the meringue will hold its shape and not sing back over on itself. Lift the whisk from the bowl and if the meringue is thick and creates a "peak" or point without slumping it's good to go. The bowl should be cool or at least room temperature to the touch. (about 8-10 minutes)
Final Topping
- Once the lemon curd filling is set, you can decorate the tart before serving. Transfer the whipped meringue to a plastic piping bag with your favorite piping tip. Pipe dollups or swirls of meringue across the top of the tart.
- Carefully toast the meringue with a kitchen torch on a low setting. Keep the torch moving to prevent over browning the meringue.
- Slice and serve.
Notes
Storage: Place the finished tart in an airtight container and refrigerate for up to 2-3 days. Much longer in the fridge will cause the tart and the meringue to become too moist.