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Indulging in a slice of Zesty Lemon Curd Tart is an experience that captures the essence of sunny days and fresh flavors. This dessert is not just a treat for the taste buds; it’s a celebration of the versatility of citrus fruits, particularly lemons. The vibrant, tangy filling contrasts beautifully with a buttery, flaky crust, creating a symphony of textures and flavors in every bite. As lemon lovers know, citrus desserts are a staple in many culinary traditions, praised for their refreshing qualities that awaken the senses and brighten any occasion.

Zesty Lemon Curd Tart

Discover the bright and refreshing flavors of a Zesty Lemon Curd Tart with this delightful recipe. This dessert features a buttery, flaky crust that perfectly complements a smooth and tangy lemon curd filling. Ideal for any occasion, from summer gatherings to cozy afternoons, this tart is sure to impress. Learn about the components, including the art of making the perfect crust and curd, and enjoy tips for garnishing and serving. Unleash your inner baker and brighten your dessert table!
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Ingredients
  

For the Tart Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

1-2 tablespoons ice water

For the Lemon Curd:

1 cup granulated sugar

3 large eggs

3 large egg yolks

¾ cup fresh lemon juice (about 4-5 lemons)

Zest of 2 lemons

½ cup unsalted butter, cut into cubes

For Garnish:

Fresh mint leaves (optional)

Lemon slices (optional)

Instructions
 

Prepare the Tart Crust:

    - In a large mixing bowl, whisk together the flour and powdered sugar.

      - Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

        - Add the egg yolk and ice water, mixing until the dough just comes together. If necessary, add an extra tablespoon of ice water.

          - Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.

            - Chill in the refrigerator for 30 minutes while you preheat the oven.

              Bake the Tart Crust:

                - Preheat your oven to 350°F (175°C).

                  - Line the chilled tart crust with parchment paper and fill with pie weights or dried beans.

                    - Bake for 15 minutes, remove the parchment and weights, and bake for an additional 10 minutes or until golden brown. Let it cool completely.

                      Make the Lemon Curd:

                        - In a medium saucepan, whisk together the sugar, eggs, and egg yolks. Mix in the lemon juice and lemon zest.

                          - Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 10-15 minutes).

                            - Remove from heat and whisk in the butter cubes, one at a time, until fully melted and smooth.

                              - Pour the lemon curd into the cooled tart shell and spread evenly.

                                Chill the Tart:

                                  - Cover the tart with plastic wrap and refrigerate for at least 2 hours, or until the lemon curd is set.

                                    Serve:

                                      - Once set, garnish with fresh mint leaves and lemon slices if desired. Slice into wedges and serve chilled.

                                        Prep Time, Total Time, Servings: 30 minutes | 3 hours (including chilling) | 8 servings