Lemon Curd Filling
Ingredients
- 2 large eggs + 2 yolks, or 3 large eggs
- 3/4 cup sugar
- 1 tbsp lemon zest 1/2
- 1/2 cup lemon juice ( approx 2-3 lemons in total )
- 2 tbsp heavy cream
- 1/2 cup unsalted butter, cut into pieces
Instructions
- In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream, if using, and whisk to combine.
- Place the bowl over a saucepan of simmering water (double boiler).
- Cook on moderate heat, whisking constantly, until mixture becomes thick (approx 10-20 minutes), 170F. Test with back of spoon. This will thicken more as it cooles.
- Remove from heat and immediately strain mixture through a sieve.
- Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Take your time with it—the whisking makes for an airy and light texture.
- Allow to cool to room temperature before filling the tart.
- Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
Notes
Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothen it before using.