Lemon Curd Tart

This was pretty easy to make and looks so pretty. You can top it with your favorite fruit to add some color. If you love lemon you will love this recipe.  let’s get baking!

FOR THE DOUGH: 

• 1 ¼ cup all-purpose flour
• ½ cup confectioner’s sugar
• ¼ teaspoon salt (I use Diamond Crystal; Use half for table salt)
• ½ cup unsalted butter (cold and cubed)
• 1 large egg 
• ½ teaspoons vanilla extract

FOR THE FILLING:

• 3 egg yolks
• 1 1/2 cups granulated sugar
• 1/3 cup plus 1 tablespoon cornstarch
• 1 1/2 cup water
• 3 tablespoons butter
• 2 teaspoons grated lemon zest
• 1/2 cup lemon juice

DIRECTIONS FOR THE DOUGH:

1. In a large bowl, stir together the flour, sugar, and salt.
2. Add the cubed butter to the flour mixture. Using a pastry cutter or 2 knives, cut the butter into flour mixture until course crumbs form.
3. Whisk in the egg and vanilla extract. Once the dough pulls away from the sides of the bowl. 
4. Flour your surface and shape into a disk. Freeze for 30 min. Roll out the dough about 1/4 in. thick. Flip onto a fluted tart pan with a removable bottom. Poke holes with a fork all over.
5. Put parchment paper onto of the pan and fill with pie weight, beans, or rice. Bake at 375 degrees F for 20 min. Take pie weights off after  20 min. and pop back in the oven for an additional 10 min. If the edges start to brown to much, then wrap the edges with tin foil. 

DIRECTIONS FOR FILLING:

1. In a small bowl, beat the eggs yolks with a fork. On the stovetop, in a 2-quart saucepan, mix in the sugar and cornstarch.
2. Gradually add in the water. Cook over medium heat, stirring constantly, until it thickens and boils. Boil and stir for 1 min.
3. Whisk in half of the stove mixture into the beaten egg yolks. Then add it back to the pot and stir for 2 min. Take off heat and add in the butter, lemon zest and lemon juice. Cover with a towel. Let cool then pour into tart shell. Top with kiwi, raspberries, blueberries, and strawberries if you want. Enjoy!

Thanks for baking with me!

~ Natalie