Easy Lemon Curd Tart--with a Splash of Limoncello

I don't think I have ever met anyone who would not like lemon curd tart. It is just too good to pass on. No matter what season or time of the day I serve it, it always disappears to the last crumb. But it has been a while since I made it last time. Recently, a friend brought from a pastry shop a very nice lemon tart. My son enjoyed it a lot wondering why I have not made mine anymore. So I served lemon curd tart when I had friends over for dinner during the holidays.

I love this recipe as it is the easiest I have ever found. I believe it comes from Gourmet magazine.

The crust is made entirely in a food processor and lemon curd topping is the simplest one can imagine. All the ingredients are cooked, chilled, and spread without even separating eggs or staining the curd after. In my recent version I also added a spoon of limoncello to underscore the lemon taste.

Served with fresh fruits, lemon curd tart not only tastes great but presents itself nicely.

Lemon-Limoncello Curd Tart

(For a 9" tart pan with removable walls)

Ingredients for the crust:
1 and 1/4 cups all purpose flour,
6 tbsp cold, unsalted butter,
2 tbsp vegetable shortening,
a pinch of salt,
4 tbsp icy cold water,

Ingredients for the filling:
4 medium eggs, preferably organic,
3/4 cup sugar,
1/2 cup freshly squeezed lemon juice,
lemon zest grated from 2 lemons,
6 tbsp unsalted butter,
1 tbsp limoncello,
fresh raspberries and blueberries for decoration,
1 tbsp convectional sugar to finish.

Preparation:
1. To make the dough, place butter, shortening, flour, and salt in a bowl of food processor and pulse until crumbled.
2. Add icy cold water to the crumbles and run the food processor until a smooth ball forms.
3. Roll the dough on a working surface slightly dusted with flour to 10" diameter circle. Gently transform it to the tart form greased with butter and let it chill for at least 30 minutes (it can be chilled overnight).
4. Preheat oven to 350F and bake the crust until dark gold. Let it chill completely.
5. To prepare the filling, put eggs, sugar, and lemon juice in a medium pot. Whisk until combined. in a medium pot.
6. Add the butter to the egg mixture and cook over a medium heat stirring all the time until it thickens and first bubbles appear on the surface of the curd.
7. Cool the curd to room temperature add limoncello and mix it into the curd.
8. Spread the curd on the baked tart crust. Cool again for about an hour.
9. Before serving, decorate the top of the tart with fruits and dust with confection sugar.

Lemon Tart or Lemon Bars--Whatever You Prefer

I thought that this recipe for a simple yet delicious dessert would be a great transition from summer to fall. A sour and refreshing top, for still hot days, yet with a baked bottom, like many fall deserts. But in the past few days weather has been here rather very autumny, more like in October, with rains that seem never to take breaks. Since I bought extra lemons for that recipe I decided to make it anyway. And even more so because my niece from Poland was visiting me and we enjoyed our afternoon coffees with a piece (read "three") of home-made cake.

This crust is the one that I make most often. I also use it in my tarts, which have cream and egg fillings, but originally it comes exactly from this recipe. I love it not only because it is very delicate and sandy, but most of all because it does not require any special techniques to make it, but three ingredients, two hands, one oven, and a cake is ready in no time. And the classic lemon topping seems to be everyone's favorite.

Sometimes I make it in a square form and cut it into rectangles--then someone called "oh, lemon bars". But, more often, I make, as I call it, a French (elegant) version in a round tart form and then it becomes rather a lemon tart. I sprinkle it with icing sugar and always decorate with seasonal berries.

Lemon Tart or Lemon Bars
(For a square or round 9 inch baking tin)

Ingredients for the crust:
2 cups all purpose flour,
2 sticks, cold, unsalted butter,
1/2 cup icing sugar.

Ingredients for the filling:
1 can sweetened condensed milk,
4 eggs,
3/4 cup lemon juice,
1 tbsp lemon zest,
1 tsp baking powder,
1 tbsp flour.

Preparation:
1. Put flour, butter, and sugar in a large bowl. Working with hands break the butter into small pieces and rub in the dry ingredients to make large crumbles.
2. Place the crust in a plastic bag and let it chill for a minimum of 30 minutes. This step can be made ahead and the crust can stay in a refrigerator for couple of weeks.
3. Preheat oven to 350F.
4. Spread the crust crumbles on the baking form and its walls.

5. Bake for about 15-20 minutes, until the crust is slightly gold.
6. Using an electric mixer (I do that in a stand Kitchen Aid mixer) mix milk and eggs. Add lemon juice, flour, baking powder, and lemon zest. Spread the filling over the crust and bake for another 20-25 minutes, until the top is set but not too hard.

Cool down and cut into diamonds or rectangles,

or into triangles.

Serve decorated with fresh berries and whipped cream, if you like.