Easy Citrus Tart Recipe

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Information (per serving, for 10 servings): Calories 298, Total Fat 15 g, Saturated Fat 8 g, Carbohydrates 38 g, Dietary Fiber 1 g, Sugar 27 g, Protein 4 g, Cholesterol 127 mg, Sodium 130 mg
• Total Time: 40 minutes (plus 4 hours chilling)
• Active Preparation: 20 minutes

Ingredients for the Tart:

• 14 whole graham crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 1 batch of curd
• Whipped cream, for garnish

Ingredients for the Curd:

• 1 cup sugar
• 1 tablespoon grated lemon zest, plus cup lemon juice (from 2 to 3 lemons)
• A pinch of salt
• 3 large eggs and 3 egg yolks
• 4 tablespoons cold unsalted butter, cut into small pieces

Instructions:

1. Prepare the curd: Imagine the zesty burst of fresh lemons transforming into silky perfection! In a medium saucepan, whisk together sugar, lemon zest, lemon juice, and salt. Beat the eggs and yolks in a bowl, then whisk into the lemon mixture. Cook over medium heat, stirring constantly, until it thickens like pudding (6-8 minutes). Off heat, stir in butter until smooth. Strain through a fine-mesh sieve into a bowl, press with a spatula, cover directly with plastic wrap, and chill for 4 hours or up to 5 days until firm.
2. Make the tart crust: Fire up your oven to 350F for a golden, buttery base that cradles the curd beautifully. Pulse graham crackers and sugar in a food processor until fine crumbs form. Add melted butter and pulse to combine. Press into a 9-inch springform pan's bottom and 1 inch up the sides. Bake 10 minutes until golden, then cool on a wire rack.
3. Assemble and chill: Pour chilled curd into the cooled crustwatch it settle in enticingly. Cover directly with plastic wrap and refrigerate at least 4 hours until set. Release the springform ring, transfer to a platter, and crown with fluffy whipped cream for an irresistible finish that will delight every guest!

Photograph by Levi Brown