Let stand at room temperature for 20 minutes before serving, to take the chill off. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Using a pastry bag fitted with a small star tip, pipe whipped cream around the edge of the tart. Spread the curd evenly in the fully baked tart shell and refrigerate until chilled, 2 to 3 hours. Remove from the heat and strain through a coarse-mesh sieve placed over a bowl. Cook slowly, stirring constantly with a heatproof rubber spatula, until the butter melts and the mixture is thick enough to coat the back of the spatula and leaves a clear trail when a finger is drawn through it, 7 to 8 minutes. In a nonaluminum saucepan over medium heat, combine the eggs, egg yolks, sugar, lemon juice, lemon zest and butter. Fresh squeezed lemon juice makes lemon curd to make a Brit proud. Transfer to a wire rack and let cool completely. The thing that makes this lemon curd tart so outstanding is the crispy shortbread crust.
Continue to bake until the shell is golden, 7 to 10 minutes more. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Bake for 20 minutes, then lift an edge of the foil. Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Episode: Home Comforts The Set-up: Jeffrey is due home for the weekend and he’s in luck - Ina has a whole menu of great treats cooked up for him. Meanwhile, position a rack in the lower third of an oven and preheat to 375☏. Freeze one for future use, chill the other for at least 1 hour. Slowly add the flour to the butter mixture, stirring until completely blended.
BAREFOOT CONTESSA LEMON CURD TART PLUS
In a medium bowl, combine the flour with salt. Ingredients: 12 tbsp (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature 1/2 cup sugar 1/2 tsp pure vanilla extract 1 3/4 cups all. Add egg yolk and the milk, and beat to combine. Refrigerate or freeze the tart shell until firm, about 30 minutes. Steps: Make the crust: in the bowl of a mixer, cream together butter and sugar. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.
Trim off any excess dough by gently running a rolling pin across the top of the pan.
Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. For more of her recipes, see 'The Barefoot Contessa Cookbook.' She is very inspiring Pay particular attention to her ingenious method of getting lime zest. I have adapted this from her FoodTv show. Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Recipes Tarts Lime Curd Tart 2 Submitted by spatchcock 'Another Ina Garten winner.
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