Rosemary Lemon Tart
Luscious lemon curd filling, topped with a lemon drizzle, and baked in a rosemary-infused shortbread crust.
Ingredients
Tart Shell
- 1 cup flour
- 1/4 cup sugar
- 1 egg yolk
- Two 4-inch sprigs of fresh rosemary
- 1/2 cup cold butter
- dash of salt
Filling (Lemon Curd)
- 1-1/2 cups granulated sugar
- 2 tablespoons Clearjel, cornstarch, or tapioca starch
- 1/4 cup heavy whipping cream (lemon juice can be substituted for cream)
- 3/4 cup lemon juice
- 2 large egg yolks
- 4 whole large egg
- 8 tablespoons butter (4 oz)
- Grated zest of one lemon
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Tart Crust
- Heat oven to 3750 degrees F.
- If desired, 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. This is NOT necessary, but it does distribute the flavor more evenly.
- 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 & Assembly
- Preheat oven to 350 F.
- Zest the lemon, avoid the white pith, and set aside in a small bowl. Squeeze out juice to measure with remaining juice needed for recipe.
- Pour the beaten eggs & egg yolks through a sieve to remove the "wiggly" undesirable part (I am a texture-driven gal).
- Add the "strained" eggs into a sauce pan with sugar, lemon juice, zest.and heavy cream, salt, vanilla, and cutup butter pieces.
- Over low to low-medium heat, cook while stirring constantly with a whisk (I use a flat-bottom whisk that gets into the corners of the sauce pan). As the butter melts the mixture will slowly start to thicken, this will take about 10-12 minutes.
- Remove from heat. Pour curd into prepared pie shell. Bake for 20 minutes at 350 F (this will "set" the curd).
- (You may have a little leftover filling, which you can place plastic wrap pressed onto surface and refrigerate until cooled.)
Lemon Glaze
- Stir the powdered sugar and lemon juice until smooth and glossy, drizzle over baked tart while still warm.