( as adapted from Alton Brown) We used this curd in our “cake-tart” or “tart-cake” in our March 2021 Dinner show.
5 egg yolks
1 cup sugar
4 lemons, zested and juiced
4 ounces salted butter, 1/2 inch cubed, chilled
Add enough water to a medium saucepan to come about 1-inch up the side.

Bring to a simmer over medium-high heat.

Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to it to make 1/3 cup.

Add juice and zest to egg mixture and whisk smooth. Once water in saucepan reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water, thus making a double boiler effect.)

Whisk until mixture thickens, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.

Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.

Remove curd to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd to prevent a “skin” from forming.

Refrigerate for up to 2 weeks.
Pictures, L to R: blind baked shell with dollop of lemon curd; covering curd filling the tart; dollop with meringue; meringue gently spread using toothpick. Then ready to bake! 


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