Lemon Curd Tart
Acidic ingredients, such as citrus juice, tomatoes, vinegar, wine and many vegetables, will react with certain metals, including aluminum or cast iron. Although the reaction is harmless, it may turn a mixture gray or leave behind a metallic aftertaste. The same reaction occurs when eggs are cooked in aluminum or cast-iron pans. Therefore, recipes that include these ingredients, such as lemon curd and pastry cream, call for the use of nonaluminum pans. Stainless-steel and enamel-lined pans are excellent choices.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Customer Reviews for Lemon Curd Tart
Review 1 for Lemon Curd Tart
LaMarquise
Oklahoma City, OK
October 15, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Recommended, with a few caveats.
October 15, 2010
I felt this recipe was good, and most of my guests adored it. The curd was delicious, but it was a little rich to be the sole center of the tart. It could benefit from a reduction in the amount of butter and egg yolks used. I myself and a couple of my guests noticed it was almost too much toward the end of a slice.
Also, I would highly recommend both making sure you have the egg beaten VERY well. On that note, it's really best done in a double boiler with gently simmering water below, or you'll be straining out bits of curdled egg white!
Review 2 for Lemon Curd Tart
Anonymous
PA
May 26, 2010
Would You Recommend? Yes
0points
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Impress your guests
May 26, 2010
We spent a lovely evening with our new neighbors. They served the Williams-Sonoma Lemon Curd Tart for dessert. Wow! It was light and a perfect combination of tart and sweet, (not too sweet). I asked for the recipe and I’m making it again this weekend.