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The Zesty Lemon Curd Tart is a culinary masterpiece that brings together the bright, refreshing flavors of lemon with a buttery, flaky crust. This dessert not only captivates the taste buds but also serves as a feast for the eyes, making it an ideal centerpiece for any gathering or special occasion. Whether you are hosting a summer brunch or celebrating a festive holiday, this tart is sure to impress your guests with its vibrant color and zesty flavor profile.

Zesty Lemon Curd Tart

Create a show-stopping dessert with this Zesty Lemon Curd Tart recipe! This delightful treat features a buttery, flaky crust topped with a creamy, tangy lemon curd that perfectly balances sweetness and tartness. Ideal for any occasion, this tart not only looks stunning but also fills your kitchen with a delicious aroma as you bake. Elevate your dessert game and impress your guests with this homemade culinary masterpiece that’s sure to be a crowd favorite!
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Ingredients
  

For the Tart Crust:

1 ¼ cups all-purpose flour

½ cup powdered sugar

½ cup unsalted butter, chilled and cubed

1 large egg yolk

1 teaspoon vanilla extract

A pinch of salt

For the Lemon Curd:

3 large eggs

1 cup granulated sugar

½ cup fresh lemon juice (about 3-4 lemons)

Zest of 2 lemons

½ cup unsalted butter, cut into small cubes

A pinch of salt

For Garnish (optional):

Whipped cream

Thin lemon slices

Fresh mint leaves

Instructions
 

Prepare the Tart Crust:

    - In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Add the chilled butter cubes.

      - Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.

        - Add the egg yolk and vanilla extract, mixing gently until the dough starts to come together. If the mixture feels too dry, add cold water, a teaspoon at a time, until it holds together but isn’t sticky.

          - Press the dough evenly into the bottom and up the sides of a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling during baking. Place the tart crust in the refrigerator for at least 30 minutes to chill.

            Bake the Tart Crust:

              - Preheat your oven to 350°F (175°C). Once the crust has chilled, bake it in the preheated oven for 20-25 minutes, or until the edges are lightly golden.

                - Remove from the oven and allow the tart shell to cool completely on a wire rack.

                  Make the Lemon Curd:

                    - In a medium saucepan, combine the eggs, granulated sugar, fresh lemon juice, lemon zest, and a pinch of salt. Whisk until well blended.

                      - Add the cubes of butter to the saucepan and place the mixture over medium-low heat. Stir continuously as the mixture cooks, ensuring that it doesn’t come to a boil, until it thickens and coats the back of a spoon. This should take about 10-15 minutes.

                        - Once thickened, remove the pan from the heat. Strain the lemon curd through a fine mesh sieve into a clean bowl to eliminate zest and any cooked egg chunks. Allow it to cool slightly at room temperature.

                          Fill the Tart:

                            - Once the tart crust is fully cool, pour the lemon curd into the tart shell. Use a spatula to spread the curd evenly.

                              - Cover the tart with plastic wrap and refrigerate for at least 2 hours, or until the lemon curd is fully set.

                                Serve:

                                  - After the curd has set, slice the tart into wedges. Garnish each piece with a dollop of whipped cream, a thin lemon slice, and fresh mint leaves if desired. Serve chilled for a refreshing dessert experience.

                                    Prep Time: 30 minutes | Total Time: 3 hours | Servings: 8

                                      - Presentation Tips: Consider serving the tart on a beautiful cake stand and dusting with additional powdered sugar for an elegant finish.