Tart with lemon curd and homemade candied fruits

Votes: 1

How to Make - Lemon Curd Tart with Homemade Candied Peels

Time: 10 hours 35 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 536, total fat 29 G., saturated fats 16 G., proteins 8 G., carbohydrates 63 G., fiber 2 G., cholesterol 200 mg, sodium 45 mg, sugar 35 G.

This luxurious tart with a citrus filling is made with Meyer lemons, which have a softer, sweeter flavor than regular lemons. Even a beginner can handle the shortcrust pastry: it mixes easily in a food processor, and there's no need to roll it out—just spoon it into the pan and press it into the sides and bottom. Garnish the finished lemon curd tart with homemade candied lemon peel and serve once the filling has set completely.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Candied lemons and lemon curd

5 Meyer lemons (about 700 g)
1 tbsp. + 1 tbsp. granulated sugar
3 large eggs + 2 large yolks
1 tbsp. whole milk
110 g chilled unsalted butter, diced

Shortbread cake

Cooking spray to spray the pan
2 cups premium flour
110 g unsalted butter, diced and chilled
0.5 cup powdered sugar
1 large egg

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, lemon cream, lemon

Cooking the dish according to the recipe:

Candied lemon peel:

Place a wire rack over a rimmed baking sheet. Using a vegetable peeler, trim 1-cm strips of zest from 3 lemons; set aside. Juice all 5 lemons (you should have about 1/2 cup juice); cover and refrigerate. Place the zest strips in a medium saucepan and cover with cold water. Bring the water to a boil and simmer for 10 minutes. Drain and repeat this process 2 more times. Pat the lemon zest dry.
In a medium saucepan, combine 0.5 cups granulated sugar and 1/4 cup water and bring to a boil over medium heat. Add the zest and cook until translucent, 6-7 minutes. Using tongs, remove the zest from the pan and place it on the prepared wire rack. Let it dry at room temperature for 6 hours or overnight. Combine the candied fruit in a small bowl with 1 tablespoon of granulated sugar.

Position a rack in the lower third of the oven and preheat the oven to 350°F (175°C). Spray a 9-inch (22 cm) springform pan with cooking spray.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag will compact it, resulting in dry baked goods.
Cake:

Place the flour, butter, and powdered sugar in a food processor. Pulse until the mixture resembles coarse grains with pea-sized pieces of butter. Add the egg and pulse until the dough comes together. Pour the dough into the prepared pan and press into the bottom and up the sides. Prick the dough all over with a fork. Bake until golden brown, 20-25 minutes. Let cool slightly on a wire rack, about 30 minutes.
Lemon Curd:

Meanwhile, in a medium saucepan, combine the lemon juice, eggs, yolks, milk, and the remaining 1/2 cup sugar over medium heat. Add the butter and stir continuously until the mixture thickens and coats the back of a spoon, 10-12 minutes. Strain the cream if any lumps form, then pour it over the cake layer and smooth it out with a spatula.
Bake until the custard is set, 15-17 minutes. Let cool slightly on a wire rack, about 30 minutes, then refrigerate until completely chilled, about 1 hour more. Garnish with candied fruit and serve chilled.