Lemon Curd Souffle Tart Recipes

LEMON CURD SOUFFLE TART

Steps:

• Crust: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk until smooth. Reduce speed to medium-low and beat in flour until smooth. Shape dough into a flat disk, tightly wrap in plastic, and refrigerate until firm, at least 45 minutes and up to 2 days.
• Preheat oven to 375°F. Let chilled dough rest at room temperature to warm slightly, about 15 minutes. On a lightly floured surface, roll out dough to an approximate 11-inch round (if dough cracks, press back together and let stand a few minutes to warm and soften more). Transfer to a 9-by-1-inch fluted tart pan with removable bottom, pressing into edges and trimming excess dough. Freeze until firm, about 15 minutes. Place on a rimmed baking sheet, line dough with parchment, and fill with dried beans or pie weights.
• Bake until dough is set and dry on the bottom, 30 to 35 minutes. Remove parchment and weights and continue baking until golden on the bottom, 5 to 7 minutes more. Let cool completely on a wire rack.
• Filling: In a medium saucepan, whisk together egg yolks, 1/3 cup granulated sugar, lemon zest and juice, and salt until smooth. Add butter to saucepan. Cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Strain through a fine-mesh sieve into a large bowl. Cover surface of curd with plastic wrap to prevent a skin from forming. Refrigerate until cool and set, at least 30 minutes and up to 2 days.
• In a mixer bowl, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add remaining 3 tablespoons granulated sugar, beating until mixture forms stiff, glossy peaks, 5 to 7 minutes. Stir 1/3 of egg-white mixture into curd to loosen. Gently fold in remaining egg-white mixture just until no streaks remain (do not overmix). Transfer filling to tart shell, gently smoothing top.
• Bake until puffed and golden brown, 18 to 22 minutes. Let cool completely on a wire rack, about 30 minutes. Carefully remove tart ring and dust with confectioners' sugar to serve.

LEMON SOUFFLé TARTLETS

Steps:

• For crust:
• Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
• For filling:
• Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
• Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
• Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.

LEMON-CURD TART

Steps:

• In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
• Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
• Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

LEMON-LIME SOUFFLE TART

Steps:

• Lemon Curd (makes 2 cups, only use 1 1/2 cups).
• In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
• Whisk in the lemon zest, juice, and salt.
• Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
• Remove the bowl from the heat, and whisk in the butter.
• Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
• Whisk until cool.
• Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
• The curd will keep for up to 3 days in the refrigerator.
• Almond Crust.
• To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
• Beat in the egg and zest.
• In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
• Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
• Mix until dough is smooth.
• Scrape dough onto a piece of plastic wrap, and form it into a disk.
• Chill for at least 1 hour and up to 3 days.
• Make the tart.
• Preheat the oven to 325°.
• On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
• Fit the dough into a 10-inch tart pan with a removable bottom.
• Trim away any excess dough, and use a fork to prick the crust all over.
• Bake the tart crust until pale golden, 20 to 25 minutes.
• Transfer to a wire rack to cool.
• (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
• To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
• Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
• Continue whisking until mixture gets quite thick, about 8 minutes.
• Strain through a fine sieve into the bowl of an electric mixer, if necessary.
• Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
• In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
• Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
• Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
• Spread the lemon curd in an even layer into the bottom of the crust.
• Spoon the soufflé topping onto the lemon curd, mounding it attractively.
• Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
• Dust the top with confectioners' sugar, and serve warm.

LEMON SOUFFLE TART

Steps:

• Preheat oven to 400*F.
• Using an electric mixer, beat the egg yolks with 1/3 cup sugar, the lemon zest and the flour until thick and pale yellow.
• Transfer to a double boiler and add the lemon juice.
• Whisk over medium heat until thick and set.
• Remove from the heat and whisk in the butter.
• Cover and set aside.
• Using an electric mixer, beat the egg whites with the salt and cream of tartar until they form soft peaks.
• Add the remaining 1/3 cup sugar and beat until firm peaks form.
• By hand, whisk one third of the egg whites into the yolk mixture.
• Using a rubber spatula, fold in the remaining whites.
• Mound the mixture in the tart shell and bake for 15 to 18 minutes, rotating the pan 180 degrees after 9 minutes.
• Let cool before serving.