Lemon Curd Tart ★Recipe video★
Lemon Curd Tart ★Recipe video★

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, lemon curd tart ★recipe video★. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Lemon Curd: In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. How to Make Lemon Curd Tart Video. This tart is as beautiful as it is delicious.

Lemon Curd Tart ★Recipe video★ is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Lemon Curd Tart ★Recipe video★ is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook lemon curd tart ★recipe video★ using 16 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Lemon Curd Tart ★Recipe video★:
  1. Take ■tart base
  2. Take unsalted butter, room temperature
  3. Make ready powdered sugar
  4. Take egg, room temperature
  5. Prepare cake flour
  6. Make ready almond flour
  7. Prepare vanilla oil
  8. Make ready ■lemon curd
  9. Take eggs (L size)
  10. Make ready granulated sugar
  11. Make ready lemon juice
  12. Make ready unsalted butter
  13. Make ready ■decoration
  14. Take heavy cream
  15. Take granulated sugar
  16. Prepare powdered sugar

Set the pan over medium-low heat. In this Barefoot Contessa video, learn to make Ina Garten's Lemon Curd. Using a carrot peeler, remove the zest. This showstopping dessert tastes just as luscious as it looks!

Steps to make Lemon Curd Tart ★Recipe video★:
  1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=DZ2VOg_WKgk&t=13s
  2. (tart base) Beat egg lightly until it gets watery. And prepare 1.5 Tbsp. egg. Put the remaining egg in a fridge. Sift cake flour. Sift powdered sugar.
  3. Make butter smooth. Add the powdered sugar and mix it until it gets smooth. Add the 1.5 Tbsp. egg in 3 parts. Mix each time until it gets smooth.
  4. Add almond flour and mix it while crushing lumps. Add vanilla oil and mix. Add the cake flour and fold it. When big lumps are formed, gather dough.
  5. Wrap it with plastic wrap and knead it lightly. Let it sit in a fridge for 3 hours. And then roll out it to a 1/10-inch thickness.
  6. Wind it around a rolling pin and line a flan ring with it. Remove extra dough.
  7. Press the dough against the ring. Prick holes and let it sit in the fridge for 30 minutes. Preheat a oven to 392 ºF. 30 minutes later, line it with parchment paper and put tart stones in. Bake it at 338 ºF for 15-18 minutes.
  8. Remove the tart stones and parchment paper. Bake it again at 338 ºF for 15-18 minutes. Strain the remaining egg (process 2). Put the egg inside of the tart evenly. Dry it in the oven for 2 minutes (338 ºF).
  9. (lemon curd) Cut butter into small pieces. Beat egg lightly until it gets watery. Add granulated sugar and mix well.
  10. Add lemon juice and mix well. Pour it into a pan. Prepare a wet table towel.
  11. Heat the pan with hot water while stirring. Heat it until it gets thickened. Put it on the wet towel, and stir for a minute. Add the cut butter and mix well until it gets smooth.
  12. Pour it into the tart base. Cool it down and chill it in a fridge for 3 hours. Add granulated sugar to heavy cream and whip. Put the whipped cream on the tart.
  13. Sprinkle powdered sugar.

A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch. Chill the lemon curd tart for several hours before serving or the filling will be too runny. After enough chilling time, the lemon curd will firm up, making it easier to cut through the pie. You can make this tart a day ahead of time.

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