Lemon Curd Tart

I made the Lemon Curd Tart (from this post) this morning. At first I thought the tart shell making was going to be this huge ordeal because the dough wasn’t doughy enough - it was more crumbly than it should have been. Then it dawned on me that I forgot a half stick of butter, haha. Luckily, adding it after everything else had been mixed wasn’t a problem. I did make the shell slightly too thick in some areas, though - which I didn’t realize until we were slicing the tart to eat it. Other than that, the baking adventure was successful!

One thing I will say about this recipe is that 4 lemons worth of zest is a little much I think. It’s a very rich concoction, so I’d cut the amount of lemon zest in half if I were to make this again. Also, the recipe doesn’t call for chilling the tart after filling the shell, but I did that because it helps the filling to thicken and set.

I made homemade whipped cream (1/2 cup heavy whipping cream, 4 teaspoons powdered sugar - we like it extra sweet!) to go on top, and that definitely made it even better!

The only negative thing about this recipe? I certainly felt like I had used all of my kitchen utensils! Washing all of them wasn’t fun, but the end result was awesome :)

(By the way, I made a thumbnail of this photo, but if you click it’ll open a new window with the photo at it’s normal size. I didn’t realize I wasn’t linking my past images).

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