Have made this several times for dinner parties. A Welsh friend of mine once exclaimed that it was better than his own mother's lemon curd, so there you have it. etc.) It's been years since I've made this crust recipe, but this is my go-to lemon curd. I've been making it since 2000 (so, 11 years at this point), in many variations (big tarts, small tarts, crusts with lavendar, curd topped with crushed thyme instead of strawberries, etc. The taste of the lemon curd was good and paired well with fresh strawberries, however, if there's a next time, I would skip the crust altogether and layer the curd, strawberries and whipped cream in a parfait glass and call it a day. It was a strange combination of textures. If ease is more important to you than food snobbery - it is just a lemon tart after all - canned whipped creme is a lot faster than piping rosettes. The curd will definitely take longer to achieve thickness than the suggested cooking time. Pipe rosettes of cream between strawberries and transfer tart to platter.Įasy to make, and you probably have most of the ingredients on hand already. Whip cream and spoon into a pastry bag fitted with a large star tip. The tart may be assembled up to this point 3 hours in advance and kept covered. Spread lemon curd evenly on shell, leaving a 1-inch border, and arrange strawberries on it. Cool shell completely on baking sheet on rack. Prick shell all over with a fork and bake in middle of oven until pale golden, 15 to 17 minutes. Crimp edge decoratively and chill dough 20 minutes. Transfer dough with 2 spatulas to baking sheet. On a floured surface roll out dough 3/8 inch thick and cut on an 11-inch circle. Shape dough into a thick disk and chill, wrapped in plastic wrap, at least 30 minutes. Process mixture until a ball of dough is formed. In a small bowl stir together sour cream, egg yolk, and vanilla until combined well and add to flour mixture. In a food processor pulse flour, confectioners' sugar, butter, and a pinch of salt until mixture resembles coarse meal. Lemon curd may be made 1 week in advance and kept covered and chilled. Strain curd through a sieve into a bowl and cool. In a metal bowl set over a saucepan of simmering water cook sugar, butter, eggs, lemon juice, and zest, whisking frequently, until curd is thick enough to hold marks of whisk and the first bubble appears on surface, 12 to 15 minutes.
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