Lemon Curd Tart

Everyday Food, 2005

Makes 10 servings

    Press In Crust                                                 
    4 lg. eggs                                                     
    4 lg. egg yolk                                                 
    1 1/3 cups sugar                                               
    2/3 cup lemon juice (ab. 4 lemons)                             
    10 tablespoons unsalt butter cut to pieces    
                 
PREP TIME: 35 MINUTES/TOTAL TIME: 4 HOURS 30 MINUTES

The tart can be made up to two days ahead; once the filling is firm, cover the tart pan with plastic wrap, and keep in the refrigerator until ready to serve.

In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and salt until smooth; add butter.

Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, 8 to 10 minutes.

Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.