Remove from the heat.įill the tart shell with warm lemon curd and allow to set at room temperature. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Add the eggs, 1 at a time, and then add the lemon juice and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Put the zest in a food processor fitted with a steel blade. Melt the butter in a bowl set over simmering water. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. The tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Place it, buttered side down, on the pastry. By luck, she made it on Food Network recently, after Id decided to make it as one of three pies for a dinner with. Butter 1 side of a square of aluminum foil to fit inside the chilled tart and Meanwhile, preheat the oven to 350 degrees F. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Whisk constantly until the mixture resembles a thick custard. Place the mixing bowl back on top of the saucepan. Tip in the sugar and whisk in until the sugar has dissolved. Dump onto a surface dusted with flour and shape into a flat disk. Place the eggs in the bowl and whisk until the mixture turns pale. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. So what to do with these now? That’s the beauty of it! Whatever your little curd-loving heart desires.Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Once the mixture resembles pudding remove from the heat and use in a tart shell or just let it cool in the fridge and use it as a dip for cookies, angel food cake, or pound cake. You’re looking for a pudding-like consistency. Stirring constantly heat the mixture until the butter melts and the entire mixture starts to get creamy. Empty contents of the bowl into a saucepan over low heat. It will look curdled (hence the ‘curd’ name). Add the eggs one at a time, then stream in the orange juice. Cream together the butter and orange-sugar. Process with the sugar until the bits of orange zest are small. Using a vegetable peeler peel the orange zest from the oranges. (inspired by and based on Ina’s Lime Curd) I made my way to the kitchen and, after the great lemon disappearing act, grabbed a couple of oranges and got to work. Besides the fact that it sounds like heaven in a tart shell, I just felt like grinding the citrus zest and sugar together. I suppose the inspiration came when I was watching Barefoot Contessa (it’s an addiction people…an addiction I don’t want to get rid of) and Ina made a lime curd tart. It’s how life goes guys, it’s inevitable.

So the other day I was absolutely craving lemon curd and lo an behold had absolutely zero lemons in the house. Directions Step 1 For the crust: Whisk together the flour, sugar, and salt in a large bowl. So why does the name still scare me? I guess it’s just what happens when you’re me. Then a few months later I made lemon curd (yes, I know they’re not the same). I tried my first cheese curds about a year ago. Does the word ‘curd’ freak anyone else out? Besides oats (gluten-free or regular), you’ll also need almonds and walnuts for the crust.

Lemon curd tart barefoot contessa