Lemon curd tart

Garnish with berries for example. My baby girl made the
finger marks on the top :)

I have made lemon curd tarts before and I have also published a recipe in November 2014 in this blog. Here is a new recipe with small variation compared to the old one.

Tart base:
170 g butter
1 1/4 dl sugar
1/2 tsp vanilla sugar
4 1/4 dl flour
(salt if you are using non-salted butter)

Lemon curd:

grated zest of 4 lemons
1 1/4 dl lemon juice
3,5 dl sugar
115 g butter
4 eggs
pinch of salt

Mix the butter and sugar together. Add the vanilla sugar. Mix the flour with the butter mix. Press the dough in to a pie pan and put it to the fridge for about an hour to cool down.

Set the oven to 175 °C.

Put a tin foil on the dough and fill it for instance with rice. This will prevent the edges of the pie to fall down when in the oven. Put the dough in the oven for 20 minutes. Remove the rice and tin foil and let the tart be in the oven for another 20 minutes or until golden brown. Cool down the tart after taking it out from the oven.

Tin foil and rice will help you
to keep the edges of the tart
up.

For the lemon curd you need to grate the zest of the lemons. Avoid the white part because this will only give bitter taste to the curd. Take the lemon juice you squeezed from the lemons aside. Mix the lemon zest and sugar together. Add the butter that is at room temperatue and mix well together with the sugar mix. Add the eggs to the mix. Finally, add the lemon juice and salt. Mix well.

Mix the lemon zest and sugar together.

Heat up the curd on a low fire until it starts to thicken. Mix the curd all the time. Remove the thickened curd from the stove and pour it on top of the tart.

On a low fire cook the curd until it thickens. Do not let the
curd to boil!

Let the tart to cool down, place it in the fridge after this and serve it on the next day.

Just amazing yellow colour!