Citrus Curd Tart

My husband and I like to work as a team in many ways and this tart is a perfect example of that. While he made the curd, I made the tart shell. You don't need two people to make this tart of course because it is incredibly easy. However, baking can be even more fun when you share the experience with someone whether they be your partner, spouse, friend, or family member.

Although lemon curd is the most common, you can also make lime, orange, or grapefruit curd. No matter which citrus fruit you pick, it will make a delicious dessert.

Citrus Curd Ingredients:

6 tablespoons butter, room temperature

1 cup sugar

2 eggs

2 egg yolks

2/3 cup fresh lemon, lime, orange, or grapefruit juice

1 teaspoon grated lemon, lime, orange, or grapefruit zest

In a stand mixer, beat the butter and sugar for 2 minutes. Slowly add the eggs and yolks, then continue beating. Add the citrus juice. (The mixture will look curdled but will smooth as it cooks.) Transfer the mixture to a heavy saucepan and cook over low heat until the butter melts and it looks velvety. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, or until it reaches 170 degrees. DO NOT BOIL. Remove from heat and stir in the citrus zest. Transfer to a bowl or jar, lay a piece of plastic wrap on the surface of the curd, and chill while you make the tart shell. If covered tightly, the curd will keep in the refrigerator for one week or in the freezer for up to two months.

Tart Shell Ingredients:

½ cup butter, room temperature

6 tablespoons sugar

1 egg yolk

1 teaspoon vanilla

1 ¼ cup flour

1/3 cup cake flour*

*Cake flour substitute: ½ cup flour – 1 tablespoon flour + 1 tablespoon cornstarch

You will have a little left over.

Cream the butter and sugar together. Beat in the egg yolk and vanilla. Add the flour and mix well. Roll the dough out to a 1/8 inch thick circle. (I find dough is easier to roll out if you place it between two sheets of waxed paper or parchment paper.) Place the dough into a nine inch tart pan with removable bottom. Press gently against the bottom and sides to remove air pockets. Trim off any excess dough around the edges of the pan and use to fill in any cracks, gaps, holes, etc. Generously prick the bottom and sides of the dough with a fork, cover with plastic wrap, and chill for 30 minutes. Preheat the oven to 375 degrees and bake the tart shell for approximately 20 to 25 minutes. Let cool and then fill with curd. When you are ready to serve, place the tart pan on top of a can or other object that is smaller than the bottom of the pan. The outer ring of the pan should easily slide down and you will have a beautiful tart that is ready to be enjoyed.

Source: I received this recipe years ago in a cooking class at my local food co-op.