MANUAL CONVECTION AND
AUTOMATIC MIX COOKING
Lemon Curd Tart Filling
Convection - Low Rack
19 to 10 inch baked dark sweet tart shell
7eggs yolks, large
1whole eggs, large 11/2 cups powder sugar
1tablespoon lemon zest
3/4 cup lemon juice, fresh, (4 to 5)
1/2 cup water
1/4 teaspoon salt
1/4 cup cream
1.While tart crust is baking, make Lemon Curd filling.
2.Whisk together yolk and whole eggs in
3.Hint: Zest lemons first when they are still cold or at room temperature, using the yellow skin only, white is very bitter.
4.Before cutting lemons, rolls lemons with the palm of your hands on a hard surface, then place all the lemons in the microwave for 20 to 25 second, usually 5 to 10 seconds per lemon. You will get more juice from your lemons from this method.
5.Add sugar, lemon juice, zest and salt, whisk together.
6.Pour into medium sauce pan, cook over medium heat, stirring with a wooden spoon constantly. It should thicken and read a temperature 170˚F on the instant read thermometer, about 5 minutes. Remove from range.
7.Pour curd through a wire sieve strainer, using a back of a wooden spoon to push the curd through the sieve, into a medium size bowl. It will be silky smooth.
8.Add cream, whisk till blended.
9.Pour Lemon Curd into warm tart pan, smooth out equally over crust tart.
10.Press CONVECTION. Touch 350˚F6 , and press 1500 for time. When done, center will jiggle a little. Take out of oven, place on cooling rack to cool for at least 45 minutes.
11.Remove outer fluted ring, and take a long metal spatula, slip it under the tart bottom and release from the bottom of tin, place on serving platter.
12.Cut when completely cool, garnish with fresh mint, fresh berries of the season.
The dark sweet crust enhances the appearance of the bright yellow curd, a wonderful combination, and a very refreshing taste.
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