PIES AND TACOS
This is a delicious and tangy Lemon Tart, with a creamy lemon curd filling, and a sweet tart crust. This recipe is a classic lemon tart, also known as tarte au citron.
To make the flaky pastry crust, we'll mix together butter, powdered sugar, flour and salt. Always scraping the walls of the bowl inbetween adding ingredients.
We'll sprinkle some flour on the counter, then roll the dough. Place it on top of a 9-inch tart pan.
I call it Blind Baking: bake the dough in the oven for 15 minutes. Then let the pie crust cool down before filling.
The base for our Lemon Tart Filling is the obvious Lemon Curd. Beat the butter, sugar, yolks and eggs. After that, bring it to a saucepan.
Pour the curd into the baked tart crust, and bake it in the oven for 15 minutes, until slightly jiggly, but set around the edges.
To serve and decorate the tart, pipe whipped cream on top. You can decorate it with fresh berries and lemon slices, or mint leaves.
Each bite is loaded with the zesty tang of lemons from the luscious filling, and the buttery richness of the flaky pastry crust. This dessert is both indulgent and refreshing.