Lemon Curd Tart
Do you love lemon? I love simple recipes made from great ingredients. Lemon curd is like that. If you love sweet and sour, pair this tart with the bright and sweet Essence Ice Cider for a flavor explosion.
MYER LEMON CURD TART
Basic Lemon Curd
1 cup sugar
8 farm fresh egg yolks
10 tablespoons grassfed butter (like Krimhild Dairy Meadow Butter) cut into 1/2" pieces
4 juice of organic meyer lemons (but of course you can use any lemons, or citrus for that matter)
-whisk lemons, sugar and eggs together in a sauce pan
-add butter and place on medium heat stirring constantly until butter has melted and the mixture is thick enough to coat a spoon.
-stir until the pan has cooled, then set aside to cool
Basic Tart Shell
12 tablespoons grassfed butter
1/4 cup sugar
1 teaspoon vanilla
1 3/4 cups locally grown and milled whole wheat pastry flour (like Farmer Ground Flour)
pinch of salt
-preheat oven to 350 F
-butter and flour a spring form or false bottom tart pan
-using an electric mixer, first cream together vanilla, butter and sugar. Add flour and beat until dough just comes together.
-chill for a bit
-press into the pan, leaving a square edge
-bake until lightly browned, about 40 minutes (at 20 mins, prick the crust to deflate it)
-when cool, fill with lemon curd. Serve chilled.
Pair with Essence Ice Cider
Bring joy to those you love!
- Autumn Stoscheck