TART LEMON CURD RECIPE RECIPES

Steps:

• Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Meanwhile, preheat the oven to 350 degrees F.
• Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
• Fill the tart shell with warm lemon curd and allow to set at room temperature.

Steps:

• Preheat oven to 425°F with rack in middle.
• Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
• Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
• Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
• Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.
• Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
• Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
• Remove from heat and whisk in butter and oil until smooth.
• Pour lemon curd into cooled shell and chill until set, at least 2 hours.