A Confluent Kitchen First.. Dessert!

It’s not often that I foray into the world of desserts and baked goods.. Hell, it’s the first time I’ve done anything other than cheesecake.. but here we are.

A homemade lemon curd tart with whipped cream topping

A homemade lemon curd tart with whipped cream topping

Confluent Boyfriend made a request for spicy salmon bowls again, so I couldn’t very well blog those again.  Instead, I thought.. why not dessert?

Lemon Curd

3 lemons, zested
3 lemons, juiced
4 eggs
1 and 1/2 cups sugar
1 stick butter, room temp
1 pinch of salt

1)  Combine butter, zest, and sugar in a bowl. Mix until butter is creamed
2) Add juice, salt, and the eggs (one at a time), mixing thoroughly.
3) Heat over medium heat in a sauce pan, stirring constantly to avoid curdling the eggs
4) Once curd thickens, which will take about 10 minutes, then chill.

 

Lemon Tart

A close up of the tart

Crust Recipe

1 and 1/2 cups AP flour
4 tbsp sugar
1 stick butter, melted
1 pinch salt

1) Combine all ingredients into a bowl until combined
2) Press into a tart pan until the bottom and edges are evenly coated
3) Refrigerate for a half hour
4) Dock the bottom of the tart (stab it with a fork a few times)
5) Bake at 350 degrees for 25 minutes or until golden brown
6) Once cooled, add the curd.. and voila!

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About The Confluent Kitchen

I am food obsessed. I love trying new recipes, putzing in the kitchen, making my own cheese and other random kitchen tom-foolery. Follow my exploits.. the good, the bad, and the burnt.
This entry was posted in Baking, Cooking, Desserts, Food, French Food, Organic, Putzing in the kitchen, Rambling, Ready Made Items From Scratch and tagged , , , , . Bookmark the permalink.

7 Responses to A Confluent Kitchen First.. Dessert!

  1. johncpicardi says:

    You make your own cheese? I only make ricotta ….what kind do you make? John

  2. YUM!! I made lemon curd earlier this year and it was delicious. I bet it’s even better in tart form! Here’s the recipe I used: http://thebakingyear.wordpress.com/2013/03/24/lemon-curd/

    • There was a definite disparity in the amount of eggs! I wonder what that does to the consistency? I didn’t have to double boiler mine. Just straight into the pan. Maybe less egg is more forgiving? I will take a crack at yours and see which I prefer!

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