This lemon curd is so delicious, you could make it alone and serve it with toast, muffins, or scones for a special breakfast. But pair it with this sweet yet savory shortbread tart crust and you’ve got the perfect dessert that will wow your mom for a very special homemade Mother’s Day.
For The Crust:
- 1 stick unsalted butter, melted
- 1/4 C sugar
- 1/2 tsp salt
- 1 TBSP fresh thyme leaves
- 1 1/4 AP flour
Heat oven to 350 Degrees F
Combine butter, sugar, thyme leaves, and salt in a large bowl and stir until it’s incorporated. Then, add the flour and stir until just combined.
Press the dough into a 9-inch removable-bottomed tart pan using your fingers or a straight edged measuring cup so that it’s even on the bottom and up the sides. You may need to flour your fingers and tools to prevent the dough from sticking.
Refrigerate the tart shell and let it rest for at least 30 minutes. Once chilled, prick it with a fork to prevent rising.
Bake for 20-25 minutes, or until it’s golden brown.
Cool completely on a wire rack.
For the Lemon Curd:
- 4 Eggs
- 4 Lemons, zested and juiced (1/2 cup juice)
- 1 C Sugar
- 6 TBSP butter, cold and cut into pats
In a mixing bowl (glass or metal), whisk eggs, lemon juice, zest, and sugar until it’s combined.
Fill a pot smaller in diameter to your mixing bowl with about an inch and a half of water. Bring to a boil, and place your mixing bowl on top to create a double boiler. Whisk constantly for 10-15 minutes until the mixture has thickened. Don’t second guess yourself – keep whisking. You’ll know when it happens. This will happen when the curd reaches around 170 Degrees F.
Turn off the heat and add butter, one pat at a time, until it’s incorporated. Do not add the next pat until the previous one has been fully melted.
Pour the curd into your cooled tart shell and place in the oven at 300 degrees for 15 minutes.
Serve with fresh whipped and a sprig of thyme!