Lemon Curd Tart (Tarte au Citron)
Start by making the tart: Whisk together 1.5 cups of flour and one teaspoon of salt.
Add 8 ounces of cold diced butter. Mix using just your finger tips until the mixture like bread crumbs.
Combine 1/2 cup of cold and 3 teaspoons of vinegar. Drizzle over the flour in increments. You might use all of the water. The dough should be shaggy.
Flatten into a disk, wrap in cling wrap, and let rest for 1 hour or up to three days.
Remove the dough from the refrigerator and divide in half. The other half can be stored in the freezer for up to six months.
Roll the dough to a 12 inch circle. Press the dough into you 9-inch tart pan. Roll over the top to achieve a clean edge.
Use your fork and prick all over, including the sides, to create air vents.
Place parchment paper, then weights into the pastry. You can use beans, rice, or pastry weights.
Bake at 400F for 15 - 20 minutes. Then remove the pie weights and cook for another 15 - 20 minutes, until golden brown.
Place a heat proof bowl over hot water and whisk together 4 eggs, 4 egg yolks, 2/3 cup of sugar, 1 cup fresh lemon juice and the zest of two lemons.
Add 3/4 cup of sliced butter and whisk.
Continue to whisk until the curd thickens and you see traces (about 10 minutes)
Pour the curd into the tart shell. Bake at 350f for 6-8 minutes. Cool, then refrigerate for two hours before serving.
Dust the top with confectioners sugar. Top with a dollop of whipped cream.
Visit my site for an ingredient list and instructions. Life on Westerly Creek (lifeonwesterlycreek.com/lemon-tart)
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