THE BEST DESSERTS Relaxing Cooking LEMON curd TART NO COMMENTARY

One of my favorite desserts, enjoyed by millions of people its the classic - Lemon Curd Tart. Easy and delicious, needless to describe more, yet one of the best Mediterranean deserts to cook yourself. Enjoy the process, the video, the actual dessert and of course, the most precious - family time! Recipe: Ingredients For the crust: ▢ Flour (180 g) ▢ ¼ tsp salt ▢ Cold butter, cut into small pieces (120 g) ▢ Sugar (50 g) ▢ 2 tbsp cream (10 ml) ▢ 1 egg yolk For the lemon curd: ▢ Freshly squeezed lemon juice (200 ml) - juice from about 3 lemons ▢ Zest of 2 lemons ▢ 1 cup sugar (200 g) ▢ Butter (125 g) ▢ 4 eggs ▢ 2 egg yolks (use the egg white for other recipes like Merengue or Pavlov) For the shortcrust base: In a large bowl, mix the flour, salt, and sugar. Then add the cubed cold butter. Rub the butter into the dry ingredients with your hands until you get a crumbly mixture. You can also use a food processor with a blade attachment. Beat the egg yolk and cream in a small bowl and add to the dough, kneading until the dough is elastic and doesn't stick to your hands. Transfer the dough onto parchment paper, wrap it, and chill for about an hour. Take the dough out of the refrigerator. Roll it out into a circle, then transfer it to a 10-inch pie tin (with a removable bottom). Press the dough into the tin, then secure the bottom and trim the edges. Freeze for about 30 minutes or chill again for about 1 hour. Preheat the oven to 180°C (356°F). Then take the tin with the dough, prick it several times with a fork, line the dough with parchment paper, and fill with beans, rice, or special ceramic baking weights. Bake for about 20 minutes or until light golden in color. Meanwhile, prepare the curd. In a saucepan with a thick bottom, add the softened butter, sugar, and grated zest of 2 lemons. Add freshly squeezed juice from 2-3 lemons (if you prefer less sour, use juice from 2 lemons). It's best to use fresh lemons, not ready-made lemon juice, as the tart will taste very different. Place over low heat and stir until the butter and sugar are fully dissolved. In a bowl, beat the egg yolks and eggs. The lemon-butter mixture should not boil, just warm it to a lukewarm state. Then pour a little of the lemon mixture into the eggs while constantly stirring to prevent the eggs from curdling. Continue this process, gradually adding the rest of the mixture. Stir and place over medium heat, stirring constantly. When the curd thickens and starts to bubble, remove from heat. Strain the finished curd through a sieve to remove pieces of zest and make the curd smoother. When the base is ready, pour the curd into it, smooth it with a spatula, and bake again at 170°C (338°F) for 8 minutes. After baking, cool the tart, remove it from the tin, and decorate. You can decorate with fresh berries, candied or fresh lemons, or lime zest. TIP: To remove the tart from the removable tin, place it on a high jar, and gently lower the sides of the tin. Hope you enjoyed the video, thank you for watching! #homecookingchannel #cookingtips #recipeoftheday #easyrecipes #healthyeating #cookingchannel #foodphotography #mealprep #lemontart #deserts