Luscious lemon curd filling, topped with a lemon drizzle, and baked in a rosemary-infused shortbread crust.
Author: Portlandia Pie Lady
Ingredients
Tart Shell
1 cupflour
1/4cupsugar
1eggyolk
Two4-inchsprigs of fresh rosemary
1/2cupcold butter
dashof salt
Filling (Lemon Curd)
2/3cupgranulated sugar
2tablespoonsClearjel, cornstarch, or tapioca starch
2 tablespoonswater
1/2cuplemon juice
4largeegg yolks
1largeegg
4tablespoons butter
Gratedzestof one lemon
Lemon Glaze
1cuppowdered sugar
1tablespoonlemon juice
Instructions
Tart Crust
Heat oven to 375 degrees F.
The day before baking the tart, make the rosemary sugar for the crust. Strip or snip off rosemary and chop finely (or use food processor to mince with the sugar). Place in an airtight container and let the flavors mingle.
Mix the flour, rosemary sugar and salt in a large mixing bowl. Cut in the butter with a large fork until the mixture has coarse crumbles.
Add the egg yolk and stir until dough comes together and is thoroughly mixed, kneading by just a bit if necessary.
Coat a 9” tart pan that has a removable bottom with butter.
Roll the dough out onto a lightly floured surface. Lay the dough over the top of the prepared tart pan and press dough evenly over the bottom and sides of pan. Use a small rolling pin or side of a glass to make bottom uniform. Use a butter knife to cut uneven dough off across the top edge (horizontally).
Place the tart pan with the refrigerated crust into the center of the oven. Bake for 15 minutes. Remove from the oven, and set aside while making the lemon curd.
Lemon Curd
In medium saucepan, stir together sugar and cornstarch and salt. Vigorously whisk in lemon juice, water, egg yolks, and egg and place over medium to high heat. Cook and stir constantly and bring mixture until slightly starts to thicken, about 3 to 4 minutes. Remove pan from heat and stir in butter until fully melted.
Pour the mixture through sieve into separate bowl and then stir in lemon zest. Pour into prepared tart shell.
Bake 30 minutes at 375. While warm, glaze with lemon glaze. Cool to room temp and refrigerate for 1 to 2 hours.
If using this as curd for another recipe, cover surface with plastic wrap actually touching onto the curd and chill in refrigerator about one hour. (The lemon curd is fabulous to add to plain yogurt.)
Lemon Glaze
Stir the powdered sugar and lemon juice until smooth and glossy, drizzle over baked tart while still warm.