Few years ago, I took a cooking class at Sur La Table where I made lemon tart for the first time. I liked the taste of the lemon curd, but not the richness from the six egg yolks that the recipe called for. My friend recently referred me to David Lebovitz’s recipe, which produced great results every time. It’s a tangy, sweet summer dessert; the lemon curd just lends a beautiful light balance to the rich, buttery crust!
Lots of pie and tart dough recipes use shortening to give it a flakier texture, but I find that the combination of extra cold butter and ice cold water work just as well. Since I had to transport it to a barbecue, I made the crust thicker (1/4 inch) than I normally would to prevent the crust from breaking (there was still a small crack, but thankfully not too noticeable). If I was baking and serving it at home, I would roll out the dough slightly thinner (1/8 inch).
A word of caution when making the lemon curd is to be extremely attentive when you’re whisking the mixture over the stove. Keep whisking as the mixture gets hotter and hotter, and when it thickens, you want to remove it from the heat source as soon as possible.
The tart can be topped with a cloud of fluffy meringue, few lemon slices, or a layer of raspberries with a light dusting of powdered sugar to make it more visually stunning. I hope this tart makes its way to your picnic or cookout soon before summer is over!