Lemon tart, deconstructed!

Sometimes, I just crave the tart flavor of lemon, and the best way to experience it is in a buttery, rich lemon curd!

I have noticed, in recent years, that many T.V. chefs want you to think making lemon curd is a complicated process.  But years ago, I found this recipe on the Internet and it is the only one I have used since. It is perfect for tarts, pies, cookies, and as a condiment for scones, biscuits, and donuts.

This particular recipe uses sugar, eggs, and butter.  While some adjustments can be made to meet dietary needs, the Internet is filled with recipes that substitute each individual ingredient.  So if my suggestions for alternatives don't appeal to you, there are other options.

Easy lemon tart

Pillsbury ready-made pie crust, pre-baked in a     tart or pie pan

1 c. fresh squeezed lemon juice

2 TB. fresh lemon zest

½ c. butter, room temperature

2 c. sugar

4 large eggs

Whipped cream and lemon peel for garnish

Cream the butter and sugar, with a mixer, until well blended. Add the eggs, one at a time, and beat until creamy. Continue to beat the mixture, adding in the lemon zest and the lemon juice, approximately 2 tablespoons at a time. The mixture will look curdled. 

At this point, you may prepare the lemon curd on the stove or in the microwave.

Stovetop directions:

Transfer the mixture into a glass bowl or non-reactive sauce pan. (Glass, glazed ceramic, clay, enamel, plastic, and stainless steel are all nonreactive surfaces for cooking pans. Copper reacts to the acid in lemon juice and may result in an unpleasant flavor.)

If using a glass bowl, place it upon a sauce pan with about one inch of  water. If using a non-reactive sauce pan, place it directly on the stove.  Cook over medium-low heat, stirring constantly with a wood or plastic spoon, until the mixture thickens and coats the back of a spoon, about 15 minutes.  

Microwave directions:
Transfer the mixture to a microwave safe bowl, and microwave it on high for five minutes, stirring with a wooden or plastic spoon at one-minute intervals.  Continue to microwave until the mixture thickens and coats the back of the spoon.  The mixture should be stirred at 30-second intervals until done.

Pour the curd immediately into the pie shell and cover with a sheet of plastic wrap, pressing it directly onto the lemon curd.  This will prevent a film from forming.  Chill at least 4 hours until firm.  At this point, the tart may be dusted with powdered sugar, or covered with whipped cream or meringue. (Brown the meringue with a blow torch or under the oven broiler for approximately two minutes.)  If desired, garnish with lemon peel and/or berries, and serve.

Easy lemon tart, deconstructed

Pillsbury ready-made pie crust, pre-baked in a tart or pie pan

>Fat alert:  Most prepared pie crusts are made with a fat, such as butter or shortening. Check the product label carefully.  If fat is a dietary concern, a reduced fat graham cracker crust may be used. In the alternative, make your pie crust from scratch, reducing or replacing the fat in the pie dough. 

>Health alert:  Pie crusts contain flour. If wheat flour is a dietary concern, gluten-free pie crusts are available. In the alternative, make your own, using a gluten-free or nut flour. 

>Health alert:  Some pie crusts contain butter, a dairy product.  If this is a dietary concern, check the product label carefully.  In the alternative, make your own with vegetable shortening or a vegan butter substitute.

1 c. fresh squeezed lemon juice

2 TB. fresh lemon zest

½ c. butter, room temperature 

>Fat alert:  Lemon curd contains butter, a fat.  It cannot be eliminated in this recipe. If fat is a dietary concern, try substituting the entire curd with a reduced-fat or fat-free lemon pudding. 

>Health alert:  Butter is a dairy product.  If this is a dietary concern, recipes for dairy-free or vegan lemon curd are available on the Internet. 

>Ingredient alert:  Lemon pudding does not have the intense flavor of lemon curd.  If a more intense flavor is desired, try adding lemon zest to the pudding.  (Note:  Since pudding contains milk, adding lemon juice may cause the pudding to curdle.) 

2 c. sugar 

>Health alert:  Lemon curd is very high in sugar.  A sugar substitute may be used, or a reduced-sugar lemon pudding may be substituted for the entire lemon curd.

>Ingredient alert: Not all sugar substitutes work well with lemon juice or heat.  Some are best when added at the end of the heating process.  Test your choice  prior to using it in this recipe. 

4 large eggs

>Health alert:  If eggs are a dietary concern, egg whites or some egg substitutes may be used. Check the product instructions of any egg substitutes to ensure it is an appropriate substitute in this recipe.

>Ingredient alert:  Eggs are the thickening agent in lemon curd.  However, there are eggless lemon curd recipes on the Internet that use alternative thickening agents, such as corn starch or Agar Agar. 

(Follow the instructions above.)