Lemon Curd Bar
Updated:
This recipe is adapted from Serious Eats but using the lemon curd recipe from Joy of Baking.
Tart
Recipe - Tart
Ingredient | Ratio | Single serving for 6” pie plate (g) |
---|---|---|
Flour | 100% | 30 |
Sugar | 50% | 15 |
Butter | 100% | 30 |
Salt | 1% | Pinch |
- Add lemon zest for extra flavour
- Use powdered sugar, preferably, for more even incorporation
Technique - Tart
- Combine everythign into a processor and blend. Texture shoudl resemble coarse sand.
- Press into pan, forming thin layer.
- Bake at 350 F (175 C) for 30 minutes. Tart should be pale golden.
- Tart can be used immediately.
Curd
Recipe - Curd
Ingredient | Single serving for 6” pie plate |
---|---|
Eggs | 1 egg |
Sugar | 50 g |
Lemon juice | 30 g (~ 1 lemon) |
Butter | 20 g |
- Add zest from 1/3 of the lemons used.
- Dice butter for easier mixing
Technique - Curd
- Put eggs, sugar, and lemon juice into a bowl, over a double boiler.
- Whisk while heating.
- Curd is done at 160 F/70 C (coats back of a spoon). Remove from heat.
- Whisk in butter.
- Mix in zest.
- Use curd as ingredient while hot, otherwise let cool before consuming.