In a heavy-bottomed saucepan bring water, lemon juice, sugar, salt, and lemon zest over medium-high heat to a simmer. In a medium bowl whisk egg yolks and cornstarch to combine. Remove the paper and the baking beans and let cool completely. Then remove from the oven and let cool for about 20 minutes. Then heavy it down with baking beans (or beans or rice). Make sure that the parchment paper covers the sides of your crust completely to prevent it from heavy browning. Line chilled crust with parchment paper and push it lightly against the bottom and the sides of the crust. Prick a few times with a fork and freeze for 30 minutes. Trim off any excess crust with a sharp knife. Transfer to a 9-inch pie dish and press the crust into the bottom and sides of the baking pan. That you know that the crust is big enough to cover the bottom and the sides of the baking pan, place the removable bottom of the baking pan in the center of the crust. Rotate and flip the crust regularly that it stays round. On a lightly floured surface, roll out the dough disc into a 12-inch circle. Wrap tightly and refrigerate at least 2 hours or up to 4 days. Transfer crust to a plastic foil and form into a 1 - 1.5 inches thick disc without kneading. When you press the crumbs between your fingers, it should hold together. Stop pulsing when it starts to clump and looks like in the picture below. Then add egg yolk and pulse 2 times until combined.Īdd 1 tablespoon water at the time and pulse 1-2 times after every tablespoon. Use cold butter straight out of the fridge and cut it into a few cubes for the best results. What to do if the lemon curd doesn't set?Ĭombine flour, powdered sugar, salt, and butter in a food processor and pulse a few times until coarse meal forms like in the picture below.
By the way, have you tried my lemon bars yet? Jump to: Yum! Detailed step-by-step instructions and video provided to help you master this recipe. Imagine a buttery crust filled with creamy lemon curd and topped with sweet meringue. This Lemon Meringue Tart is tangy and sweet.
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