Here's to a great 2021 with this fresh and bright Lemon Tart I made recently for one of my private dinner parties. Feel free to leave me a comment on how it turned out!
Recipe below this final picture of the end result:
1 9-inch pie crust (homemade or store bought)
2 large eggs plus 2 egg yolks (or 3 whole eggs)
3/4 cup of granulated sugar
1 tablespoon lemon zest
2/3 fresh lemons
2 tablespoons heavy cream
1/2 cup unsalted butter, cut into small pieces
Separate two eggs, keeping the egg yolks
Squeeze your lemons, yielding about 1/2 cup of juice
In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine.
Place the bowl over a saucepan of simmering water (au-bain-marie). Cook on moderate heat for 10-20 minutes, whisking constantly, until mixture becomes thick (If you have a thermometer, it should register 170°F)
Remove from heat and immediately strain mixture through a sieve (using the back of a spoon to push the curd through if needed)
Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.
Take your time with it—the whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart.
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours