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.Lemon Cream
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 low heat and whisking constantly bring the mixture up to 180F on an instant read thermometer (the mixture will thicken like a custard). As soon as you hit 180F strain the mixture into your food processor or blender and let rest until the mixture cools to 140F.
Turn your blender or high or 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.
Note: the original recipe calls for whisking the egg/sugar/juice mixture over a double boiler which I did but after 30 minutes of whisking and not getting above 140F, I dumped it all it a pan and proceeded that way. The recipe states the whisking double boiler could take 10 minutes. I don't know went wrong with my tried and true double boiler bowl and pan but it worked out fine straight in the pot. Just heat the mixture up gently.
Recipe "Baking From my home to yours" by Dorie Greenspan
5 comments:
This looks sooooo yummy!
Hmmm... this looks rather delectable Wendy. I'm not sure I'm a real fan of lemon curd. I don't quite like a lemon meringue pie but this looks different and might just make me change my mind about lemon curd!
Do you ever wonder if we will get tired and stop baking from this book? I really can't imagine it.
Yes, I know this curd - funny it's such an unlikely work for wonderful - and it is most incredible!
Great photos.
That pie looks divine! I could eat it off the screen...
No, seriously.
Your photos are so pretty; I'm anxiously awaiting your nest post :) Until then though, be sure to check out the blogging award I gave you in my latest post!
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