The standout part of this recipe for me though was the crust. I had no clue that this was even a technique. For years I have imagined that the ONLY WAY to get a decent tasting crust was to dutifully cut lard into flour. Then I read this blog. And wow, I’m going to keep this up.
Preheat an oven to 410. Add 3 oz butter (either salted, or add a pinch to the mix), 1 Tbs sugar, 1 Tbs unflavored oil, and 3 Tbs water to a large pyrex and bake (!) for 15 mins. Then dump in a rounded cup of flour to form the dough (stand back, people – it will sizzle). When the dough is cool enough to handle, press it into a tart shell, prick the dough with a fork about a dozen times, and bake for 12 – 15 mins to form the crust.
For the curd, you need:
- 1/2 C lemon juice
- zest of one lemon
- 1/2 C sugar
- 6 Tbs butter
- 2 yolks plus two whole eggs
Set a saucepan over medium heat and, everything except the eggs, and melt to combine. Reduce the heat to low. Beat the yolks and the eggs together, and add a smidge of the butter mix just to warm them. Add the eggs back into the saucepan and cook, stirring constantly, until thick. You can nudge the heat up a bit, if you are especially impatient, but expect to be stirring there for a good ten minutes anyway. Once nice and thick, add the lemon curd to the tart shell and bake 5 mins at 350 just to set it.