SERVES 8 TO 10
Once the lemon curd ingredients have been combined, cook the curd immediately; otherwise, it will have a grainy finished texture. The shell should still be warm when the filling is added. Dust with confectioners’ sugar before serving, or serve with Whipped Cream. See the sidebar that follows the recipe.
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2 |
large eggs plus 7 large yolks |
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1 |
cup (7 ounces) sugar |
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¼ |
cup grated lemon zest plus ⅔ cup juice (4 lemons) |
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Pinch salt |
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4 |
tablespoons unsalted butter, cut into 4 pieces |
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3 |
tablespoons heavy cream |
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1 |
recipe Classic Tart Dough, fully baked and still warm |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk eggs and yolks together in medium saucepan. Whisk in sugar until combined, then whisk in lemon zest and juice and salt. Add butter and cook over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170 degrees, about 5 minutes. Immediately pour mixture through fine-mesh strainer into bowl and stir in cream.
2. Pour warm lemon filling into warm prebaked tart shell. Bake tart on baking sheet until filling is shiny and opaque and center jiggles slightly when shaken, 10 to 15 minutes, rotating baking sheet halfway through baking. Transfer tart with baking sheet to wire rack and let cool to room temperature, about 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.