The Heartbake: Lemon Tart

Hey there and welcome to the tenth and final entry of The Heartbake: Baking My Way Through Heartbreak!

This week, I woke up and I was feeling pretty good about myself. I realized how exhausting it has been to be so sad for so long. 

I decided to wrap up the series this week after sharing about my breakup for the past ten weeks! The support has been so amazing and I have realized that I’m not alone. Baking and sharing my story has definitely helped me get through it. 

From here, I am so excited to see what happens next! I have had so much fun sharing my experiences with you all and I hope you were able to get something out of this! This week, I made a gorgeous Lemon Tart! I hope you enjoy it! Thank you and remember, Stay Tasty! 💜😋

xoxo Lyla

Ingredients:

For the crust:

• 1 1/4 cups of flour
• 1/2 teaspoon of salt
• 1/4 cup of granulated sugar
• 1/2 cup (1 stick) of unsalted butter (cold)
• 1 egg yolk
• 2 tablespoons of heavy cream

For the lemon curd:

• Juice from 4 lemons (about 1/2 cup of lemon juice)
• Zest from 4 lemons
• 1 cup of granulated sugar
• 1/2 cup (1 stick) of unsalted butter
• 4 eggs
• 2 egg yolks

Directions:

For the crust:

1. In a bowl, mix together the flour, salt, and sugar.
2. Cut the cold butter into small pieces and add it into the flour mixture using your hands, a fork, or a pastry cutter.
3. Once the butter is incorporated, add in the egg yolk and heavy cream.
4. Mix the dough together until a ball forms. It may be a little crumbly, but that’s okay.
5. Place the dough on a piece of parchment paper or plastic wrap and wrap it up. Let it chill in the fridge for about 30 minutes.
6. Take the dough out of the fridge and press it into a 9 inch tart pan with a removable bottom.
7. Place it in the fridge again for another 30 minutes.
8. Preheat the oven to 375°F.
9. Take the pan out of the fridge and poke holes in the crust with a fork.
10. Bake the crust for about 20 minutes or until it turns to a golden brown color.

For the lemon curd:

1. In a large bowl, add all the eggs and egg yolks. Whisk together, and set it aside.
2. In a saucepan, add the lemon juice, lemon zest, sugar, and butter.
3. On medium heat, stir the mixture until the butter is melted and bubbles start to form.
4. Pour the lemon mixture into the egg mixture and start whisking it vigorously.
5. Pour the curd mixture back into the saucepan and stir it until it thickens and bubbles. This can take 5-10 minutes.
6. Strain the curd into a bowl to remove any thick chunks.
7. Cover the curd with plastic wrap and place it in the fridge until it cools to room temperature.
8. Reduce oven temperature to 350°F.
9. Pour the cooled lemon curd into the baked crust and bake it for 10 minutes.
10. Refrigerate the tart for about two hours or until the curd has set.
11. Top with extra lemon zest and enjoy!