Lemon Curd Tart

My lemon tree produces fruit about twice a year. Right now the tree is getting ready to bloom again but there are still loads of lemons on it from the last blooming. I decided to put some of those lemons to good use today by making a lemon curd tart. Lemon curd is fabulous and can be used in a variety of ways. You can also switch out the lemon juice for lime or orange. If you decide to go orange, cut back on the sugar by 1/3 to 1/2. This will depend on the sweetness of the oranges you are using. If you decide to make a blood orange curd, taste the juice that you get from the oranges before adding any sugar. Mine are usually on the tart side so my blood orange curd usually needs the same amount of sugar as the lemon.

Cooks Tip- If your lemons are a bit firm, put them in the microwave for about 10 seconds. This will warm up the lemon and it will release more juice for you.

2/3 cup lemon juice(about 4 large lemons)
1 1/3 cup sugar
zest of one lemon
10 tablespoons butter, cut into chunks
4 large eggs and 4 egg yolks

In a small sauce pot, off the heat, whisk the lemon juice, sugar, eggs, yolks, and half of the zest together. Place the pot over medium heat and add the butter. Whisk constantly until the butter has melted. Switch to a spoon. Once the mixture comes to a boil, lower the heat to medium low and keep stirring until the mixture resembles a loose pudding.The curd is done if you can swipe your finger over the back of the spoon and it leaves a trail. This can take up to 8 minutes. Pour the curd into a bowl through a sieve. This will help strain out any egg solids. Stir in the remaining zest. Cover the curd with plastic wrap, making sure the wrap touches the surface of the curd. This will keep a skin from forming. Place the bowl in the frig and let it chill for 2-3 hours.The curd will continue to thicken up as it cools. Pour into a prepared crust(below). Chill for another 30 minutes and serve with whipped cream and fresh berries.

Crust
In a food processor place:
1 1/4 cups flour
1/2 cup(1 stick) of cold butter cut into pieces
1/3 cup sugar
Pulse these together until moist crumbs form
Transfer the dough into a 9 inch round tart pan with a removable bottom. Flour your fingers and press evenly into the bottom and up the sides. Use a floured dry measuring cup or small glass to press the dough around the edges. Place the crust into the freezer to firm it back up for 15 minutes. Prick the dough all over with a fork and back at 350 for 25-30 minutes or until golden. Let the crust cool completely and pour the chilled curd into the crust.