Lemon Tart Recipe, Gluten Free Option
Lemon Curd tart, so versatile, made in one large tart on in several small tarts, can be topped with baker's sugar or fruit.
Servings: 8
Ingredients
- 1 recipe for gluten free tart crust or for grain free tart crust Grain Free Recipe Here
- 2 large eggs plus 7 large yolks
- 1 cup sugar or Swerve for Sugar Free
- zest of two lemons
- juice of 4 large lemons
- pinch salt
- 4 tablespoons unsalted butter room temperature
- 3 tablespoons heavy cream see notes
Instructions
- Whisk eggs.
- Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
- Add juice of lemons, lemon zest, salt, sugar and 4 tablespoons butter.
- Stir until heated to 170 degrees, stirring constantly.
- Remove from stove, take through a fine mesh strainer.
- Add cream or add in three more tablespoons butter. Stir.
- Cool. Place a piece of plastic wrap over lemon curd, once cooled if not using right away.
- Bake a pre-made tart crust for approximately 25 minutes at 375 degrees F. If tart crust is frozen, no need to use pie weights. If not, spray a piece of parchment or foil with baking spray or butter and cover tart crust. Use pie weights over the foil.
- Remove from oven. Pour in lemon curd.
- Place back in oven for 10-15 minutes.
- Remove and cool for two hours.
- Garnish small pieces of lemon thyme if you have it.