I always feel that lemon is a good choice during the holidays and times of excessive indulgence. It seems so refreshing after a heavy meal of rich foods. And what I like about this lemon curd is its lightness. It is made with whole eggs instead of just the yolks, which many curd recipes call for. I topped this tart with homemade Créme Fraîche, but a healthier alternative would be fresh raspberries... if desired.
from Baking With Julia; a recipe by Gale Gand
• Prebaked tart shell
• 4 large eggs
• 1 cup sugar
• 2/3 cup fresh lemon juice
• Grated zest pf 1 organic lemon
• 2 ounces unsalted butter, at room temperature, cut into 8 pieces
1. Choose a saucepan that will hold the bowl from your mixer (or a heatproof mixing bowl) in a double-boiler arrangement. Fill the bowl with a couple of inches of water and bring to a simmer.
2. Put the eggs and sugar in the mixer fitted with the whisk attachment and whip at high speed until very light and fluffy. (Or put in the mixing bowl and use a hand-held mixer.) Still whisking, add the lemon juice and grated zest. Set the bowl in the saucepan, making sure that the bottom of the bowl does not touch the simmering water, and cook the mixture, whisking constantly by hand, until it is smooth, thick, and custard-like. Transfer the bowl to the counter and whisk in the butter piece by piece. Scrape the curd into another bowl, press plastic wrap against the top, and refrigerate until thoroughly chilled and set. The curd can be made up to a week in advance and kept in an airtight container in the refrigerator. Once the curd is set, it should not be stirred again.
3. Use the lemon curd to fill a prebaked tart shell. Top with Crème Fraîche, whipped cream, meringue or fresh berries.
To Make Crème Fraîche: Pour 1 cup of whipping cream (not ultra-pasturized) and 2 tablespoons of buttermilk into a small jar with a tight-fitting lid: shake gently to combine. Place on your kitchen counter for 24 hours; then put into your refrigerator for another 24 hours. Keeps for about two weeks.