Our Pastry Champ Mandi Konen made some outstanding Lemon Tarts recently and shared the recipe!

Enjoy!

Sweet Tart Dough

6 oz.        Butter, softened

5 oz.        Sugar, granulated

2 oz.        Eggs

1 Tbsp.    Water

¼ tsp.        Vanilla

13 oz.        Flour, all-purpose

pinch        Table Salt

Cream butter and sugar together until light and fluffy. Combine eggs, water and vanilla. Slowly add into the butter/sugar mixture until combined. Combine flour and salt. Gradually add to butter/sugar mixture. Mix until combined. Wrap up and let chill for at least 30 minutes. Roll out to ¼” thick and press into sprayed (vegetable spray) tartlet pans. Dock with a fork and blind bake. I line mine with plastic wrap and fill with lentils, but you can use beans, rice, baking weights, etc. Bake at 350 degrees for 5 minutes or until light golden brown. Remove plastic wrap and weights and bake for an additional 2-3 minutes. Let cool. Fill with lemon curd and garnish with fresh fruit.

 

Lemon Curd

4 Tbsp.    Butter

7 Lg.        Egg Yolks

2 Lg.        Eggs

1 c. + 2 Tbsp.    Sugar, granulated

2/3 c.        Fresh Lemon Juice (this equals about 4 lemons)

¼ c.        Fresh Grated Lemon Zest (this equals about 4 lemons)

3 Tbsp.    Heavy Cream

pinch        Salt

Whisk egg yolks, eggs, and sugar together until combined, then whisk in lemon juice, lemon zest, salt and butter. Cook over medium low heat, stirring constantly until thickens and reaches 170 (about 5 minutes). Strain immediately and stir in cream. This can be made in advance and wrapped tightly with plastic wrap and stored for a week.

*Note- it is important to use nonreactive utensils in this recipe, otherwise your curd will taste like metal…not good. Stainless steel, glass, plastic bowls, etc.

**Note-It is especially important to use fresh lemon juice and zest, store bought lemon juice does not yield as strong of a lemon flavor.