The thing that separates this particular recipe is that it only uses yolks, which makes for such a silky texture. They typically always use at least one or more whole eggs, along with some extra yolks, sugar, butter, freshly squeezed lemon juice, and some zest. Most recipes for lemon curd are not all that different from one another. Perfect with scones, biscuits, shortbread cookies, pound cake, or on a spoon directly from the jar, standing in a dark kitchen in the middle of the night. So fresh, and tangy, and tart, and sweet, all at the same time. A variation of Martha Stewart’s classic recipe, this lemon curd is thick, and rich, and incredibly luxurious. I have made many different recipes over the years, and this is by far the best I have ever tasted. Serve at room temperature for best flavor.I love lemon curd. Garnish options: okay, you could serve with a few berries on the side, or sprinkle icing sugar overtop, or a spoonful of whipped cream on the side.Timing: while the crust chills in the fridge, you should be making the filling… why not save time for yourself?.(If your mixture is already quite thick, you could always be bold and skip the step- just let me know how it goes.) Is the ice bath step really necessary? It helps the gelatin thicken- kind of like why you put your jello in the fridge to set.You might just have to learn the hard way, as I have. Don’t touch the bowl- use oven mitts or the “Ove Glove” (something I have fallen in culinary love with). Yowsa HOT! Your brain will tell you that it’s okay to handle the bowl that’s sitting on top of the simmering pot of water, but your brain is wrong.Pour lemon filling into baked tart shell and refrigerate until firm (at least 2 hours or overnight).Place bowl into a larger bowl filled with ice water (making sure water doesn’t get into the lemon filling!), and continue to stir for a few minutes (mixture will continue to thicken).Whisk butter into mixture in three installments, allowing to melt into lemon filling. Whisk gelatin mixture into bowl, and then remove from heat. Place bowl over a saucepan of simmering water, whisking constantly until mixture thickens slightly and reaches 160°. In a large heatproof bowl, whisk together sugar, egg yolks, lemon juice, zest, and salt.Prepare FILLING: In a small bowl, sprinkle gelatin over water and allow to sit for 5 minutes until gelatin softens.Prick bottom of tart with a fork in 10-12 spots and bake at 375° for about 25 minutes- until golden.Refrigerate until firm (at least an hour), or freeze for at least 30 minutes. Trim dough on the top of pan so it is flush with the top edge. Fit into a 9″ tart pan with a removable bottom, and gently press dough into bottom and sides of pan. (Keep one half for this recipe and freeze the other half… or refrigerate for up to a few days.) Refrigerate the disk you plan to use for 30 minutes, then on a lightly floured surface, roll 1 disk out to a 10″ circle.
Divide dough in half and wrap in plastic, forming into a disk about 8 inches round.Process just until the dough holds together. In a measuring cup, whisk egg yolks and water together, then add to food processor through the feed tube while the machine is running.Add butter and pulse until mixture is crumbly with butter pieces the size of peas. Prepare CRUST: Pulse flour, cornmeal, sugar, salt and lemon zest in a food processor until combined.Severely adapted from Martha Stewart’s recipe… makes a 9″ round tart…ģ/4 cups (1 1/2 sticks) unsalted butter (very cold, cubed)Ģ tablespoons lemon zest (from approx 2 lemons)ġ/2 cup (1 stick) unsalted butter (room temperature, cut into tablespoons) The Feedback: Not bad indeed (although a sloshing amount of Chateauneuf du Pape wine might have altered The Husband’s perception of pretty much everything by the time dessert rolled around, let’s be honest). The Masterpiece: Lemon Cornmeal Shortbread Tart, Round II ( the original Round I version was unfortunately eligible for the ‘Recipe For Disaster’ section and can be found by clicking here). (Sausage was the theme for the dinner, but I couldn’t find an unrevolting way to incorporate sauage into a dessert, so lemon it was.) Don’t you just love love love the idea of baking something for someone that will make them really happy? (Or at least you hope it will make them happy, provided that you don’t screw it up.) There’s something to be said for the joy of making what you know someone loves to eat, of making their “favorite thing”, as a really special way of topping off a dinner.
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