Lemon Curd for Tarts, Pies or just eating by the spoonful

I love lemon pie and I’ve tried a lot of recipes, I’ve done the whole pre-made lemon which is good in a pinch but if you are willing to put some extra effort in this is well worth it. In my search for the best lemon curd I found a lemon tart recipe on epicurious.com. I’ve never tried the crust recipe because I’m partial to my Mom’s pie crust recipe but if you are interested in the original click here. The following is a direct copy of the recipe from the above link without the crust recipe. If you want mine pie crust recipe click here.

Lemon Tart Filling

  • 2 large eggs, cold
  • 2 large egg yolks, cold
  • 3/4 cup sugar
  • 1/2 cup fresh lemon juice
  • 6 tablespoons cold unsalted butter, cut into 6 pieces

For the sabayon:

Bring about 1 +1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.

Preheat the broiler. While the sabayon is still warm, place the tart under the broiler. Leaving the door open, brown the top of the sabayon, rotating the tart if necessary for even color; this will take only a few seconds, so do not leave the oven. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.


2 thoughts on “Lemon Curd for Tarts, Pies or just eating by the spoonful

  1. Pingback: Best recipes from around the web » Lemon Curd for Tarts or Pies or just eating by the spoonful « V-Spot

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