The lemon curd will thicken at about 175 degrees F, or just below a simmer. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. Add the eggs, 1 at a time, and then add the lemon juice and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. Put the zest in a food processor fitted with a steel blade. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith.
Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Meanwhile, preheat the oven to 350 degrees F.īutter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Dump onto a surface dusted with flour and shape into a flat disk. Mix on low speed until the dough starts to come together. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined.
0 kommentar(er)
