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 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.
