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classic lemon curd tart
You might be asking yourself, Deb, why are you publishing a lemon tart recipe when the greatest lemon tart of all time already exists on your site? Okay, I’m embellishing a little, but I do really love the whole lemon tart and its sister recipe, the whole lemon bars in The Smitten Kitchen Cookbook every bit as much as you — the simplicity, the complexity, the surprise of it all. But that doesn’t stop me from ever being able to resist a classic lemon curd tart (tarte au citron) in a pastry shop case. Ideally somewhere in Paris, where it’s a staple. Give me a crisp, buttery shell with a beaming puddle of silky lemon curd inside and I’m going to dive right in every time, and especially in winter when we’re crying out for more daylight and warmth. Read more »
But that doesn’t stop me from ever being able to resist a classic lemon curd tart (tarte au citron) in a pastry shop case. Ideally somewhere in Paris, where it’s a staple. Give me a crisp, buttery shell with a beaming puddle of silky lemon curd inside and I’m going to dive right in every time, and especially in winter when we’re crying out for more daylight and warmth.
