Turkuaz Kitchen Lemon Curd Tart

Turkuaz Kitchen Lemon Curd Tart is made with fresh lemon juice, rich egg yolks, whipped cream, fluffy meringue, and a touch of vanilla. This easy Lemon Curd Tart recipe creates a zesty dessert that takes about 1 hour to prepare and can serve up to 8 people.

Turkuaz Kitchen Lemon Curd Tart Ingredients

For Lemon Curd:

• 5 Egg Yolks
• 3/4 Cup Sugar
• 1 Tbsp Lemon Zest
• 1 Tsp Corn Starch (Optional)
• 3/4 Cup Lemon Juice
• 6 Tbsp Butter
• 1 Tsp Vanilla Extract

For Lemon Curd Cream:

• 1 Cup Heavy Whipped Cream
• 2 Tbsp Sugar
• 3 Tbsp Lemon Curd

For The Meringue:

• 5 Egg Whites
• 1 1/2 cups granulated Sugar
• Pinch Of Salt
• Vanilla

How To Make Turkuaz Kitchen Lemon Curd Tart

1. Prepare the Lemon Curd: In a food processor, pulse the sugar and lemon zest. Set aside. In a medium bowl, beat together egg yolks, lemon zest mixture, corn starch, and lemon juice. Pour the mixture into a medium saucepan. Using a whisk, cook over medium-low heat until thick, stirring constantly, for 6-7 minutes. Remove the pan from the heat and add the cubed butter pieces. Mix until melted. Pour the curd into a jar, cover with plastic wrap, and refrigerate at least overnight. You can keep the curd in the refrigerator for up to 2 weeks.
2. Prepare the Lemon Curd Cream: In a large bowl, whisk together the cold heavy cream and sugar just until the cream forms stiff peaks. Then add 3 tbsp lemon curd into the cream and gently fold it until combined using a rubber spatula.
3. Prepare the Meringue: In a saucepan, bring about 1-inch water to a simmer. In a large bowl, whisk together the egg whites, salt, and sugar. Put the bowl on top of the simmering water and stir the egg mixture with a rubber spatula until all the sugar has dissolved (about 4-5 minutes). Remove from the heat, add vanilla, and using a stand mixer or electric mixer, beat on high speed until thick and stiff peaks form.
4. Assemble the Tarts: Once the tart shells have cooled, pipe in the bottom layer of lemon curd and then pipe the lemon curd cream, spreading them out evenly. Pipe the meringue over the top of each tart. Using a kitchen torch, toast the meringue before serving.

Recipe Tips

• Use Fresh Ingredients: Fresh lemon juice and zest will give the best flavor.
• Stir Constantly: When cooking the lemon curd, stir constantly to avoid curdling the eggs.
• Cool Completely: Make sure the lemon curd and tart shells are completely cool before assembling to avoid melting the meringue.
• Torching the Meringue: Use a kitchen torch for an even and controlled toasting of the meringue.

How To Store Lemon Curd Tart

• Refrigerate: Store the lemon curd tart in an airtight container in the refrigerator for up to 3 days.
• Freeze: To freeze, wrap the tart tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.

Lemon Curd Tart Nutrition Facts

• Calories: 300
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 150mg
• Sodium: 70mg
• Total Carbohydrates: 32g
• Dietary Fiber: 0g
• Sugars: 30g
• Protein: 4g

If you looking to make homemade tart shell here the recipe:

Tart Shell Recipe

Ingredients

• 2 1/2 cups flour
• Pinch of salt
• 3 2/3 tablespoons sugar
• 2 sticks cold butter (225 grams)
• 1 tablespoon cold vinegar
• 4 tablespoons cold water

Instructions

1. Pulse Dry Ingredients: In a food processor, pulse together the flour, sugar, and salt. Add cubes of cold butter and pulse until the mixture forms chickpea-size pieces. Then add vinegar and water and pulse just until everything blends.
2. Chill the Dough: Roll the dough into a disc and cover it in plastic wrap. Refrigerate for 30-40 minutes.
3. Prepare the Dough: Remove the dough from the refrigerator and let it sit for at least 5 minutes at room temperature. Preheat the oven to 350°F.
4. Roll and Shape the Dough: Using a rolling pin, roll the dough into a circle. With a knife, cut out the dough 1/2 inch of the edge of your tart sheets. Place the dough into the tart sheet and press into the bottom and side ridges of the sheets. Using a knife, cut long strips of the dough.
5. Blind Bake the Tart Shell: Add a piece of parchment paper on top and add beans. Bake for 10 minutes. Remove the tart shells from the oven and take out the beans. Bake the crust for another 4-5 minutes until lightly brown.
6. Cool the Tart Shells: Remove the tart shells from the oven and let them cool.

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Crispy Cream Puffs
• Turkuaz Kitchen Blueberry Roll
• Turkuaz Kitchen Peach Cobbler
• Turkuaz Kitchen Banana Cream Pie