Meyer lemon curd tart from The Sweet Life: Desserts From Chanterelle by Kate Zuckerman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 19, 2017

    Nothing about this recipe worked well and I make a lot of tarts so I don't think it was all user error. The pastry was the most successful element though it was much more time consuming - 8 minutes creaming butter and sugar, which was a first for me with pastry - than my regular sweet tart crust (from Dorie Greenspan) and also was impossible to get into the tart pan without tearing. The end result was a very crisp and crumbly pastry. My biggest fail was the curd. Again, a novel way of making curd was to whisk it vigorously while it cooked, rather than stirring. This made for a frothy curd and it was hard to tell when it was cooked enough. Mine possibly wasn't as it separated as it cooled into a frothy top and thin curd bottom and was unusable. I ended up having to remake a regular curd using a Dorie recipe (luckily I had enough Meyer lemons). Finally the Candied Meyer lemon zest was a disaster. The "syrup" completely solidified into sugar crystals on cooling. Not a recipe I'll repeat.

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