I love RipleyPickles’ enthusiasm for this blog as well as her love for any challenge or FB call out even if it means failing a class. We both have been slow to post due to a rough NOLA weekend. Hopefully we will be back in action next week. For now here is a great dessert recipe that is seriously the easiest thing to make and will impress all who eat it. I am terrible at baking, yet for some reason refuse to quit trying to learn how to bake (very unfortunate for my tester Chef John). One of these days I know I will get that secret touch, but for now my go to desserts are bake free. ENJOY! –ts
This makes a thin, but very tasty and perfect lemony layer. If you want more filling, feel free to double the recipe.
David Lebovitz’s note: If you use Meyer lemons, reduce the sugar to 1/3 cup. Any filling that you don’t use can be spread on toast, fresh biscuits, or scones.
1/2 cup freshly-squeezed lemon juice
grated zest of one lemon
1/2 cup sugar
6 tablespoons butter, salted or unsalted, cut into bits
2 large eggs
2 large egg yolks
One pre-baked 9-inch tart shell – As mentioned I am not a baker so feel free to use your favorite recipe or frozen
- Preheat the oven to 350F (180C.)
- In a medium-sized saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
- In a small bowl, beat together the eggs and the yolks.
- When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
- Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.
- Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd.
- Remove from the oven and sprinkle fresh berries over top, stick in refrigerator or in a cool spot and let cool before slicing and serving.