Yum

We’re celebrating my baby’s birthday this wonderful and crazy hot Sunday evening and each birthday I try to make a requested dish.  Often I’ll ask for requests and though I hate to make the same things twice this dish has been a hit since I made it for my other daughter a couple of years ago.  I switched it up a little, adding fresh raspberries from my mom’s garden and blueberries to top it off.  I also made a different crust that seemed easy enough until I dumped it while taking it out of the oven when the outer part of the tart pan slipped off and burned my arm.  It was still easy… just double the work… if you don’t count the mess it made as all the rice also spilled into the oven and onto the floor.  🙁

Drizzling it with chocolate just seemed appropriate because chocolate just goes with everything….

This recipe comes from Ina Garten though I did change it up a bit… going with my gut… we like lemon curd to be nice and tart!  First I added 6 packets of True Lemon to give it more tang and then the next morning (due to the incident I had some more time) I ended up reheating the curd and adding a package of unsweetened vanilla pudding because it wasn’t as thick as I had wanted (expected) it to be.

Tart Shell

• 12 Tablespoons or 1 1/2 sticks unsalted butter
• 1/2 Cup sugar
• 1 3/4 Cup flour
• 1/2 teaspoon lemon extract
• pinch of salt

Mix the butter and sugar in an electric mixer on low using your paddle attachment until well combined.  Add the lemon extract and keep mixing then add it the flour and let it mix on low until it starts forming a ball.  Place all the dough into a tart pan (10 inch round) and spread it evenly along the bottom and along the sides until you have it spread evenly throughout.  Place into the fridge to chill and preheat your oven to 350 F.

Butter one side of aluminum foil generously and place it buttered side down into the chilled tart, filling the inside with beans or rice to weigh it down a bit.  This keeps it from forming huge bubbles on the tart.  Bake for 20 minutes.  Take the foil and filling and throw away then prick the tart with a fork a few times and place back into the oven for another 20 – 25 minutes until lightly browned.  Allow to cool.

Lemon Curd Filling

• 4 lemons at room temperature
• 1 1/2 Cups sugar
• 1/4 pound of 1 stick unsalted butter at room temperature
• 4 extra large eggs at room temperature
• 1/8 teaspoon salt
• 1/2 Cup fresh squeezed lemon juice
• Zest of 4 lemons
• 6 packets of True Lemon
• 1 package of unsweetened pudding (one that requires cooking) I used Dr. Oetker

Zest the lemons and squeeze the juice setting each aside separately.  Mince the lemon zest with the sugar until finely minced.  In an electric mixer with the paddle attachment cream the butter and sugar (with the minced zest).  Add eggs one at a time and then add the lemon juice, salt, True Lemon powder and pudding.  Mix until combined.

Pour the mixture into a saucepan and cook over low heat stirring constantly.  It will take about 10 – 15 minutes and remove from heat as soon as you notice a simmer.  Allow to cool for about 20 minutes then pour into the tart shell.  Allow to set at room temperature and then decorate with fruit or whipping cream … or eat it naked…. enjoy!

Happy Birthday little one!  😉