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Curd is adapted from preppykichen.com.
4 sticks margarine
4 eggs
3 cups powdered sugar
1/2 cup granulated sugar
8 cups flour
6 egg yolks
1 cup granulated sugar
1/4 cup corn starch
1 and 1/2 tablespoons of lemon zest (approximately zest of 2 lemons)
1 stick margarine, cold
custard
fruit
meringue recipe
Beat margarine until creamy. Add eggs and beat together until smooth. Add flour and sugars and beat until fully incorporated.
Roll out the dough into a rectangle three millimeters thick, and let it sit in the fridge for one to three hours.
Place the dough in a pie tin and press gently but firmly so that the dough is even and shaped. Prick the surface of the tart with a fork or toothpick and let it sit in the fridge for another two to six hours.
Bake at 350 degrees Fahrenheit for 25 minutes, until the crust becomes a light golden.
Let it cool completely before filling.
Strain egg yolks into a bowl and beat lightly with a whisk. Add the sugar and zest and beat until the mixture is thickened and a light yellow color. Add lemon juice and sift in the corn starch and whisk well. Transfer to pot.
Heat on medium-low, while stirring constantly with a whisk, until mixture is thick and coats the back of a wooden spoon. Do not let the mixture boil. Keep stirring so as not to let the eggs curdle.
Remove the pot from the heat and add the margarine in cubes, whisking until fully incorporated.
Strain into a bowl, cover in plastic, and allow to sit in fridge for four to 24 hours.
When the tart shell and the curd are ready, gently spoon the curd into the tart shell, spreading evenly.
You can choose to leave it with just curd, or top with fruit. For a more decadent take, you could pipe custard over the curd. For a classic French tart, you can top with Swiss meringue.
Serve chilled.
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Is the 8 cups of flour in the dough a mistake?
Yes. It’s supposed to be 800 grams, which is approx 6½ cups of flour. One cup of regular white flour is 120 grams.
8 cups of flour in the dough?