Yield: Yields one 9-1/2-inch tart.
The recipe yields enough dough to make two crusts. You can freeze the extra raw dough, well wrapped, for up to two months. The amounts of some ingredients are listed by weight (ounces) and by volume (cups and tablespoons); use either measurement.
This is one of my family's favorites, especially made with Meyer lemons from my tree. I agree with the other commenters that the curd is too runny. After many tries, I decided to cook it on the stove until thickened, then pour it into the pastry shell. It makes a huge difference! I like using some lemon zest in it as well. I've had some problems with the pastry shrinking and cracking on the first bake, so saved some dough to fix those cracks.
I chose the recipe because the filling was super easy to make. I neglected to read the part on the crust. Although it sounded great, i only had an hour to prep. I decided to make the crust used for the cranberry/pear tart which I had made in the past and is super easy to make. The tart was a great success! Everyone loved it! It is important to place the tart pan on a cookie sheet before pour the filling as its very liquidy. I will definitely make this tart again!!!
I like this recipe because you don't have to make the curd first, it all just goes right into the tart shell. I grated some zest in with the sugar and rubbed it together with my fingers to get some of the lemon oil into the sugar, and then when I put the mixture through the strainer all the zest was held back. Only do this if you like it more tart!Also, be careful when you put the tart in the oven, it is very runny. Next time I am going to to put the tart crust on a cookie sheet, put that in the oven and then pour in the lemon mixture. Mine sloshed around a little (but still tasted great and looked good...)
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