Quick pinch me! Am I dreaming! Could something taste so delectable, so decadent, so delicious but at the same time be so comforting. It is either food of the gods or food for babies. This is the lemon curd of my dreams...the words to describe this filling...I could go on in an ecstatic drivel about the wonders of this tart. It is silky and smooth and voluptuous combined with the right amount of sweet and lemony tartness. The pusses of my family were not puckered with sourness but puckered up to kiss the next wonderful bite of tart. The super dreamy cream curd matched with the sugar cookie crunch of the tart shell was a wonderful match.
1 cup of sugar with the zest of 3 lemons rubbed into it (the sugar should be moist and fragrant)
4 large eggs
3/4 cup of fresh squeezed lemon juice (5 lemons)
2 sticks plus 5 tablespoons of unsalted butter at room temperature cut into 12 pieces
1 9-inch tart shell
Have a food processor or blender ready with a strainer at hand.
Place the sugar in a medium size heavy bottom saucepan and whisk in the eggs then lemon juice.
Over medium low heat and whisking constantly bring the mixture up to 180 degrees Fahrenheit on an instant read thermometer (the mixture will thicken like a custard).
As soon as you hit 180 degrees Fahrenheit strain the mixture into your food processor or blender and let rest until the mixture cools to 140 degrees Fahrenheit.
Turn on your food processor and add butter pieces a few at a time scraping down sides as necessary.
Once the butter is incorporated blend on high for 3 minutes until the texture light and airy.
Put cream in a container that seals well with a piece of plastic wrap pressed to the top. Chill well.
Spread into a tart shell of your choice.