Meyer lemon curd tart
Meyer lemon curd tart
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 40 minutes | Serves 8
1 1/4 cups flour, plus extra for rolling 1 tablespoon sugar Pinch of salt 1/2 cup (1 stick) butter, cut into small pieces, plus extra for preparing the pan 2 to 3 tablespoons ice water

Step 1 Combine the flour, sugar, salt and butter in a food processor or large bowl and cut them together until the mixture resembles coarse cornmeal. Add the water 1 tablespoon at a time, stirring constantly or processing until the mixture just begins to come together.

Step 2 Remove the dough from the bowl and knead it lightly and briefly to make a smooth mass. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Step 3On a well-floured work surface, roll out the dough into a circle about 11 inches in diameter. Roll the dough back onto the rolling pin and transfer it to a buttered 9-inch tart pan with a removable bottom. Unroll the dough and gently press it into the pan. Trim the excess dough to 1 inch from the pan edges and fold the extra dough over itself between the pan and the dough rim to make a sturdier, taller edge. Refrigerate for 30 minutes.

Step 4Heat the oven to 425 degrees. Prick the crust with a fork. Line the crust with a sheet of aluminum foil and fill it with rice, dried beans or pie weights. Bake the crust 10 minutes. Remove the foil and beans and bake until the crust is golden brown and firm, another 15 minutes.

Step 5Remove the crust from the oven and cool to room temperature.

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