Ingredienti
1 tart crust
7 egg yolks
2 eggs
[ 1 c | 175 g ] sugar
[ 2/3 c | 160 ml ] lemon juice
lemon zest from 4-5 lemons
[ 4 tbsp | 40 g ] butter
[ 3 tbsp | 45 ml ] heavy cream
pinch salt
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Ricetta
Prepare a half recipe of pasta frolla (check website) in a tart shell.
Heat the oven to [ 375 F | 190 C ].
Whisk together eggs, egg yolks and sugar then whisk in lemon juice and zest. Add mixture to a pan and heat until it reaches [ 170 F | 75 C ]. Strain into a bowl and stir in cream.
Pour into the preferably warm pastry crust and then bake in oven for about 10-15 minutes until firm on the outer edge but still wobbly in the center. Cool on rack then in fridge.
To form a sugar crust sprinkle about 4 tbsp of sugar on the cold tart then caramelize with a torch. Alternatively heat the top broiler in the oven and once hot place the tart [ 1-2 in | 3-5 cm ] from the heating element and brown the sugar (about 5 minutes, watch it like a hawk).
Notes: use non-reactive bowls and pans to avoid imparting a metallic taste to the lemon.
Avoid the white when zesting the lemon because it is bitter.
If you don't have a thermometer you can tell that the lemon curd is ready when it becomes thick and coats the back of a wooden spoon.
Copyright © 2001-2009 Gianmarco Pinton
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