1⁄8 teaspoon kosher or sea salt. 1⁄2 cup cold unsalted butter, in small pieces. 1 large egg yolk. 2 to 3 tablespoons cold heavy cream. Meyer lemon curd ...

Pour curd through a fine wire-mesh strainer into prepared tart shell. Bake in preheated oven until curd is set (filling will wobble), 8 to 10 minutes. Let tart cool completely, about 2 hours.

Lemon curd has a rich ... As a final step, push the curd through a sieve, cheese cloth, or fine strainer to remove any ...

Refrigerate the tart for at least an hour to set the lemon curd. 5 While the tart is chilling, blanch the zest of 1 lemon in boiling water just enough to soften it slightly, about 15 seconds.

PIE-A-DAY #6. OK, this one’s not a pie. But when Mary Tregellas, author of Homemade Preserves and Jams: Over 90 Recipes for Luscious Jams, Tangy Marmalades, Crunchy Chutneys, and More, made the ...

Mixed Berry Tart with Lemon Curd Filling Serves: 8 (4-inch tarts) / Preparation time: 15 minutes / Total time: 1 hour, 30 minutes The pastry dough is easy to work with in this recipe.

Lemon curd offers quick-fix desserts, whether layered as cake filling, spooned into small tart crusts, or drizzled over a pound cake.

You may not use all of the lemon curd, depending on the size and depth of your tart pan. Bake until barely set and the center jiggles slightly, about 30 minutes. Remove from the oven and place on ...