Sunshine on a Plate: A Light and Luscious Lemon Curd Tart for Easter Celebrations

Spring awakens the senses with vibrant colors, cheerful sunshine, and a yearning for light and refreshing flavors. What better way to celebrate the season and Easter festivities than with a stunning lemon curd tart? This delectable dessert is a burst of citrusy sunshine, perfect for gracing your Easter table or sharing with loved ones.

A Symphony of Textures and Flavors

The beauty of this lemon curd tart lies in its delightful simplicity. A buttery, flaky pâte sucrée crust forms the base, cradling a smooth and vibrantly flavored lemon curd filling. The sweet and tart interplay of flavors is a symphony for the palate, and the contrasting textures – the melt-in-your-mouth curd against the crumbly crust – create an unforgettable taste sensation.

Easter Brunch or Elegant Dessert? This Tart Does It All!

This lemon curd tart boasts incredible versatility. It shines as a centerpiece dessert, dazzling guests with its sunny hue and captivating aroma. But its light and refreshing nature also makes it a perfect addition to your Easter brunch spread. Serve it alongside fresh berries and house-made whipped cream for a truly delightful way to usher in the spring season.

Ingredients:

For the Pâte Sucrée Crust:

• 1 1/2 cups all-purpose flour 
• 1/2 cup powdered sugar 
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cubed 
• 2-3 tablespoons ice water

For the Lemon Curd Filling:

• 3 large eggs
• 1 cup granulated sugar 
• 1/2 cup freshly squeezed lemon juice (around 3 lemons) 
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch 

Equipment:

• Food processor 
• Rolling pin 
• 9-inch tart pan with removable bottom 
• Pie weights 
• Medium saucepan 
• Whisk 
• Rubber spatula 
• Cooling rack 

Instructions:

1. Prepare the Pâte Sucrée Crust:

   • In your food processor, combine flour, powdered sugar, and salt. Pulse a few times to combine.
   • Add the cold, cubed butter and pulse again until the mixture resembles coarse crumbs.
   • With the motor running, slowly drizzle in ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overmix!

2. Chill the Dough:

   • Transfer the dough to a plastic wrap and flatten it into a disc. Wrap tightly and refrigerate for at least 30 minutes.

3. Preheat the Oven:

   • While the dough chills, preheat your oven to 375°F (190°C).

4. Roll Out the Dough:

   • On a lightly floured surface, roll out the chilled dough to a circle slightly larger than your tart pan.
   • Carefully transfer the dough to the tart pan and gently press it into the bottom and sides. Trim any excess dough from the edges.

5. Pre-Bake the Crust (Optional):

   • For a blind bake (to prevent a soggy bottom crust), line the tart shell with parchment paper and fill it with pie weights. Bake for 15 minutes. Remove the weights and parchment paper and bake for an additional 5 minutes, or until the crust is lightly golden brown. Let cool completely before filling.

6. Make the Lemon Curd Filling:

   • In a medium saucepan, whisk together eggs, sugar, lemon juice, cornstarch, and butter.
   • Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This will take about 5-7 minutes.
   • Remove from heat and strain the curd through a fine-mesh sieve to remove any lumps.
   • Let the curd cool slightly before pouring it into the prepared tart shell.

7. Bake and Cool:

   • Bake the tart for 20-25 minutes, or until the curd is set and the edges are slightly golden brown.
   • Let the tart cool completely at room temperature before serving.

8. Serving Suggestions:

   • Dust the cooled tart with powdered sugar for an elegant touch.
   • Serve with fresh