The easiest yet impressive dessert, the Lemon Curd Tart. Since all you're doing is making a crust, baking it, and making the curd the toughest thing is to practice patience while the curd sets in the fridge. If you want to learn a full proof way of making lemon curd, check out our Jake Cohen make his lemon bars!
For the Crust
- 1 1/ 2 cups all-purpose flour
- 3 tablespoons coconut sugar
- 1/ 4 teaspoon salt
- 10 tablespoons cold unsalted butter
- 1 large egg yolk
- 2 tablespoons cold water
For the Lemon Curd Filling
- 1 1/ 2 cups granulated sugar
- 6 large egg yolks
- 1/ 4 cup cornstarch
- 1 1/ 2 cups water
- 2/ 3 cup lemon juice
- 1 teaspoon lemon zest
- 1/ 4 teaspoon salt
- 2 tablespoons cold unsalted butter
- Powdered sugar, to dust
- Lemon, sliced, for garnish
Make the crust: Place the flour, coconut sugar, salt, and butter in a food processor and pulse 4-5 times until coarse meal forms. Add egg yolk and pulse 2 times. Add one tablespoon of water once at the time and pulse 1-2 times after every tablespoon. Stop pulsing when the dough starts to clump.
If you don't have a food processor, then make the crust with two forks instead: In this case mix together flour, coconut sugar, and salt in a large mixing bowl. Then add butter and cut it into the mixture until it resembles coarse meal. Then add egg yolk, and water little by little until the texture starts to clump.
Form a crust into a 1 - 1 1/2-inch thick disc without kneading. Cover tightly with plastic wrap and refrigerate at least 2 hours or overnight.
On a lightly floured surface, roll out the dough disc into a 12-inch circle. Transfer to an 8-inch tart pan (preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan. Peak a few times. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes. Frozen dough is less prone to shrinking while baking.
Preheat the oven to 350ºF.
Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface. Transfer to the preheated oven and place a piece of parchment paper underneath the baking pan.
Bake crust for 35 minutes, until foil no longer sticks to the dough. Transfer crust to a wire rack, remove from the oven and let cool for about 20 minutes. Then remove the paper and the baking beans and let cool completely.
Make the lemon curd: In a medium bowl whisk egg yolks and cornstarch to combine. Set aside.
In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and zest over medium-high heat to a simmer. Cook for 2-3 minutes until the sugar is completely dissolved, stirring constantly.
Turn heat down to medium-low. Stir about 1/2 cup of the hot liquid into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly.
Cook until filling is thick and looks like pudding, for about 5-6 minutes. It needs to be thick that it plops from a spoon or the filling won't set in the crust. Turn temperature down or remove the pan from the heat for a few seconds that it doesn't burn, if necessary. Whisk continuously.
Remove from heat and stir in butter little by little until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer and transfer to the crust. Refrigerate at least 8 hours or overnight.
Dust with powdered sugar and decorate with some twisted lemon slices.