Lemon Curd Souffle Tart Recipes

Steps:

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

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
• For filling:
• Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
• Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
• Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.

Steps:

• In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of 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, about 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.

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
• In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
• In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
• When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

Steps:

• Lemon Curd (makes 2 cups, only use 1 1/2 cups).
• In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
• Whisk in the lemon zest, juice, and salt.
• Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
• Remove the bowl from the heat, and whisk in the butter.
• Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
• Whisk until cool.
• Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
• The curd will keep for up to 3 days in the refrigerator.
• Almond Crust.
• To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
• Beat in the egg and zest.
• In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
• Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
• Mix until dough is smooth.
• Scrape dough onto a piece of plastic wrap, and form it into a disk.
• Chill for at least 1 hour and up to 3 days.
• Make the tart.
• Preheat the oven to 325°.
• On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
• Fit the dough into a 10-inch tart pan with a removable bottom.
• Trim away any excess dough, and use a fork to prick the crust all over.
• Bake the tart crust until pale golden, 20 to 25 minutes.
• Transfer to a wire rack to cool.
• (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
• To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
• Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
• Continue whisking until mixture gets quite thick, about 8 minutes.
• Strain through a fine sieve into the bowl of an electric mixer, if necessary.
• Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
• Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
• Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
• Spread the lemon curd in an even layer into the bottom of the crust.
• Spoon the soufflé topping onto the lemon curd, mounding it attractively.
• Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
• Dust the top with confectioners' sugar, and serve warm.

Steps:

• Make the crust: in the bowl of a mixer, cream together butter and sugar. Add egg yolk and the milk, and beat to combine. In a medium bowl, combine the flour with salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least 1 hour.
• Heavily butter a 10-inch tart pan with a removable bottom. Press the dough into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
• While shell is in freezer, prepare lemon curd. Grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining sugar, butter and salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
• In bowl of a mixer, combine eggs and egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not allow it to boil. Remove from heat, and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if the lemons were unripe. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
• Heat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over-browning. Cool to room temperature before serving.