Lemon Curd Tart

Thick, tangy and very rich lemon curd is a standard table companion of any classic tea party. You’ll have to pay close attention while cooking, to keep whisking. Your curd will be wonderfully smooth that way. Lemon curd can be served as a spread for scones or toast, and goes well with tea at any time of day. It is also wonderful as a filling in trifles, tarts, sponge and cakes. This recipe for for use in a small pastry shell as a tart.

Makes 1 cup
3 large eggs
1/3 cup fresh lemon juice (approximately 3 lemons)
1 tablespoon finely grated lemon zest
3/4 cup granulated sugar
4 tablespoons unsalted butter, cut into small chunks

In the top of a double boiler over medium heat combine the eggs, sugar, lemon juice and zest. With a wire whisk, whisk the mixture constantly until it thickens and starts to boil. Remove from heat and pour into a heatproof bowl. Cut the butter into small pieces and whisk into mixture until the butter is melted. Lightly sprinkle sugar over the top of the lemon curd (this prevents a skin from forming) and cover with plastic wrap. The lemon curd will thicken as it cools and will keep for several days refrigerated.

© This article first appeared in the Winter 2008 issue of Texoma Living! Magazine.
Photographed by Anne-Marie Shumate for Lasting Images Photography.
Food prepared by Gloria Morton at the Inn of Many Faces, Denison, Texas.