Makes: One 9-inch tart, enough for about 8 servings
Time: About 30 minutes with all the components prepared
Another simple assembly job. Make the lemon curd and crust in advance and you’ll eliminate any stress associated with entertaining. (Use Meyer lemons for the curd if you can find them.) Top with whipped cream to soften the delicious tartness of the curd filling.
Fill the tart with the lemon curd to the top of the edge and smooth it gently. Allow the curd to set at room temperature, then top with whipped cream if you like. Serve chilled or at room temperature.
CARAMELIZED LEMON TART Like a tart Crème Brûlée: Turn on the broiler. Skip the whipped cream and top the lemon curd with ⅓ cup sugar. Stick the tart in the broiler about 5 inches from the heat source. Broil 4 minutes, then open the door and watch carefully as the sugar bubbles, tans, and eventually turns the color of café au lait. It won’t take more than 7 minutes and might take much less.
COCONUT-LIME TART A tropical vacation in a tart pan: Swap in a Coconut Tart Crust for the Sweet Tart Crust and Lime Curd for the Lemon Curd.
MANGO TART With ripe but not-too-soft mango meat, a real hit: Substitute Mango Curd for the Lemon Curd. If you like, top the tart with Vegan Whipped Cream.