Lemon Curd Tart- Barefoot Contessa Recipe

Looking for an easy Lemon Curd Tart- Barefoot Contessa recipe? Learn how to make Lemon Curd Tart- Barefoot Contessa using healthy ingredients.


Submitted by ahsatan47

Makes 8 servings



+Calorie- 8 Servings 588 a slice (9inch pan) Try to make it in the mini tarts to have more servings and less calories.

Recipe Ingredients for Lemon Curd Tart- Barefoot Contessa

12 tablespoons unsalted butter
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup fresh lemon juice
1 1/2 cups sugar
1/4 pound unsalted butter
4 extra-large eggs
1/8 teaspoon salt

Recipe Directions for Lemon Curd Tart- Barefoot Contessa

  1. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

  2. Meanwhile, preheat the oven to 350 degrees F.

  3. Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

  4. For the lemon curd:

  5. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

  6. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

  7. Fill the tart shell with warm lemon curd and allow to set at room temperature.

Categories

Dessert

Nutrition Facts
Serving Size 153.4g
Amount Per Serving
Calories
588
Calories from Fat
283
% Daily Value*
Total Fat
31.5g
48%
Saturated Fat
19.0g
95%
Trans Fat
0.0g
Cholesterol
182mg
61%
Sodium
276mg
12%
Potassium
92mg
3%
Total Carbohydrates
72.4g
24%
Dietary Fiber
0.7g
3%
Sugars
50.6g
Protein
6.3g
Vitamin A 20% Vitamin C 12%
Calcium 3% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sugar
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