### Traditional Lemon Curd Tart Recipe
Lemon tarts are a wonderful dessert that melds the zesty essence of lemons with a flaky crust, creating an ideal harmony of sweetness and sharpness. This traditional lemon curd tart recipe is crafted for at-home chefs who value ease without compromising on flavor or visual appeal.
#### Ingredients
**For the Crust:**
– 1 cup plus 2 tablespoons (150 grams) all-purpose flour
– 1/2 teaspoon kosher salt
– 1/3 cup (40 grams) powdered sugar or 1/4 cup (50 grams) granulated sugar
– 1/2 cup (4 ounces or 115 grams) unsalted butter, chilled and chopped
**For the Filling:**
– 1 cup plus 2 tablespoons (225 grams) granulated sugar
– 1/4 teaspoon kosher salt
– 4 large or 5 medium-large lemons
– 5 large eggs
– 1/2 cup (4 ounces or 115 grams) unsalted butter, cold and cut into pieces
– Whipped cream and berries, for serving (optional)
#### Instructions
1. **Preheat the Oven:**
– Set your oven to 350°F (175°C).
2. **Make the Crust:**
– In a food processor, mix the flour, salt, and sugar. Add the diced butter and pulse until the mixture forms large lumps, which should take about a minute.
– Reserve a small marble-sized piece of dough, then place the remainder into a 9-inch round tart pan with a removable bottom, pressing it evenly across the base and up the sides. Freeze for 15 minutes until firm.
3. **Parbake the Crust:**
– After firming up, poke holes in the crust all over with a fork. Spray a piece of foil with nonstick spray and press it onto the crust, oiled-side down. Bake for 20 minutes, then gently remove the foil. If any cracks appear, use the reserved dough to patch them. Return to the oven for another 5 minutes until the edges are golden.
4. **Prepare the Filling:**
– In a medium saucepan, mix the sugar and salt. Grate the zest of four lemons into the mix and rub it with your fingers to enhance the flavor.
– Add the eggs and whisk until blended. Squeeze the lemons to extract 2/3 cup of juice and whisk it into the egg-sugar-zest mixture.
– Cook the mixture over low-medium heat, stirring continuously until it thickens (approximately 5 to 10 minutes). The mix will thicken just below a simmer. Incorporate the butter in pieces, stirring until it melts.
5. **Bake the Tart:**
– Pour the filling into the warm crust and bake for 15 minutes or until it is mostly set. Chill thoroughly in the refrigerator to complete the setting process.
6. **Serve:**
– Carefully push up from the bottom of the tart pan to release the sides. Move the tart to a serving plate and slice into wedges. Serve with whipped cream and fresh berries if desired.
This lemon tart is an ideal dessert for any event, delivering a vibrant and refreshing taste that can uplift even the chillest winter day. Enjoy!