Aunt Lois' Classic Lemon Tart

1. Prepare Tart Shell Crust Mix according to directions on the pouch. Prick the bottom of the tart shell with the tines of a fork & store in refrigerator or freezer at least 20 minutes before blind baking.  Preheat oven to 375°F while lemon curd filling is being prepared.

2. To prepare lemon curd filling, combine eggs and egg yolks in a large bowl and whisk until frothy and well-blended. Set aside. Combine lemon juice, butter, sugar and salt in a medium sauce pan and place over medium heat, stirring occasionally until sugar and butter is melted. 

3. Slowly add hot lemon mixture to eggs, while whisking to keep eggs from curdling. Return mixture to saucepan, and place over low heat. Stir with large spoon continually, not allowing mixture to boil but thicken to a  pudding like consistency.  Note:  Lemon curd is ready when it coats the back of the spoon like a pudding without being ‘runny’.  Remove from heat, and stir  briefly to stop the simmering. Add 10 drops of lemon oil and blend thoroughly. Sample mixture and adjust the taste with sugar, if necessary.  Cool while tart shell bakes.

4. Remove tart shell from cooler and blind bake at 375°F until its lightly browned (approx. 20 minutes).  Cool slightly and pour lemon curd into shell, and smooth the top. Set oven temperature to 350°F and bake the tart until its filling has puffed around the edges (approx. 10 - 15 minutes) and/or the crust is golden brown.   If necessary, protect edges of tart shell with foil to prevent over-browning. Cool to room temperature before adding your choice of topping(s). Refrigerate a minimum of 2-hours before serving and keep dessert covered while in refrigerator.

RECIPE AUTHOR

Down Home Bakery, LLC.