#Lemon curd tart recipe martha stewart skin
#Lemon curd tart recipe martha stewart plus

The thing that separates this particular recipe is that it only uses yolks, which makes for such a silky texture. They typically always use at least one or more whole eggs, along with some extra yolks, sugar, butter, freshly squeezed lemon juice, and some zest. Most recipes for lemon curd are not all that different from one another. Perfect with scones, biscuits, shortbread cookies, pound cake, or on a spoon directly from the jar, standing in a dark kitchen in the middle of the night. So fresh, and tangy, and tart, and sweet, all at the same time. Alex Lau Make the crust according to the recipe. A variation of Martha Stewart’s classic recipe, this lemon curd is thick, and rich, and incredibly luxurious. I have made many different recipes over the years, and this is by far the best I have ever tasted. I like to serve the lemon tart slightly chilled.I love lemon curd. The tart is best the day it’s made, though it will last for a day or two, uncovered, in the refrigerator. If you like, use a kitchen blowtorch or your broiler to brown the meringue, being very careful not to burn it. Spread or pipe the meringue onto the cooled lemon tart. Continue to beat the meringue until stiff peaks form. Immediately start beating the mixture with a handheld or stand mixer (fitted with the whisk attachment) on medium-high speed. Place the bowl over a saucepan of simmering water, and cook the mixture over low heat, whisking regularly, until the sugar has dissolved into the egg white and the mixture feels very warm to the touch. To make the meringue, whisk together the sugar and egg whites in a large heatproof bowl (or in the bowl of a standing mixer). Place the filled tart in the refrigerator to set up while you make the meringue. When the curd is almost or completely cool, pour it into the baked tart shell (you’ll have some curd leftover – jar it and save it to put on toast or dollop into yogurt!), and smooth it out with a spatula.

#Lemon curd tart recipe martha stewart skin

Strain the curd through a fine strainer into another bowl, and cool the curd with plastic wrap pressed directly on its surface (to prevent a skin from forming). Place the bowl over a saucepan of simmering water, and cook the mixture over low to moderate heat, whisking occasionally, until it has thickened significantly (the finished curd will have the consistency of hollandaise sauce – it will leave a firm line on a spatula when you swipe your finger across the surface).

To make the filling, combine the sugar, lemon zest, lemon juice, eggs, salt and butter in a large, heat-proof bowl. Allow the blind-baked pie shell to cool completely while you make the filling. Remove the foil and pie weights, and continue to bake the shell completely, until the bottom looks golden and feels dry to the touch. When the dough has chilled, prick the dough at the base of the tart a few times with a fork (this is called “docking” the tart shell), place a piece of foil over the dough and weigh it down with pie weights (or dried beans), and bake the tart shell until the sides look golden brown. Meanwhile, preheat the oven to 350 degrees F. Place the tart pan in the refrigerator to chill for about 20 minutes. Press the dough into the bottom and up the sides of an 8- or 9-inch tart pan, cutting off any excess. Roll out the dough into a large circle, about 1/4-inch thick.

#Lemon curd tart recipe martha stewart plus

1 1/2 cups plus 3 tablespoons (aka 3 sticks plus 3 tablespoons) unsalted butter, cut into tablespoon-sized pieces.1 recipe Martha Stewart’s Pâte Brisée crust (we’ll only use 1/2 of the dough – save /freeze the other half for another pie!).The end of 2014 is going to be tart and sweet and great. And meringue? A hearty whip whip whip and we’re pretty much there!Ĭan’t you see this beauty going down smooth with a little bubbly, and wow-ing everyone on New Year’s Eve? I can see it. Lemon curd is simply a matter of gentle heat, steady stirring, and then straining through a fine sieve. Crust is easy (and, if you want to, you can use store-bought - I won’t tell). There are three main components/steps to get this thing up and running (into my/your mouth): crust, curd, and the aforementioned meringue. (It’s the torched meringue that gets people ooh-ing and ahh-ing, yknow?) This lemon number is extra tart and creamy, with a sweet cap of smooth, torched meringue. (FYI, in the realm of Pie Day Friday, tarts are fair game. Lemon Meringue Tart! This feels right for today. It’s Post-Christmas Pie Day Friday! A.k.a Boxing Day, a.k.a let’s just go with the pie because what even is “Boxing Day?” Someone in Britain made it up I think? I just know it has literally nothing to do with boxing.