Ina Gartens Lemon Curd Tart

I am very excited about the recipe today.

1. It's from Ina garten - who I love love love. I don't even think about tweaking her recipes. .... { Ina if you are reading this can we do a cook date together }
2. It uses lemons !! 
3. You get to peel the lemons not great 
4. I got to use my new food processor.

Tart Shell 

• 12 T butter - room temperature- very important  
• 1/2 cup sugar
• 1/2 t vanilla
• 1 3/4 cups flour 
• pinch of salt 
• bag of beans to weigh down crust 

1. mix together the butter and sugar in electric mixer 
2. add vanilla 
3. sift together the flour and salt then add 
4. mix till it just comes together then dump onto flighty floured surface and form into a ball
5. put into tart pans 
6. ***  ina called for a 10 inch but i was giving away one tart so i used two 5 inch and that worked great 
7. chill in fridge till firm 
8. heat oven to 350 
9. lightly coat annunimun foil with butter and place onto of tart 
10. fill covered tart with beans 
11.      - i totally forgot this step and it still turned out ok so don't freak out if you do 
12. cook for 20 minutes 
13. remove foil and prick tart with fork and bake for another 20 minutes 
14. cool to room temperature 

Lemon Curd 

• 4 lemons 
• 1 1/2 cup sugar 
• 1 stick (1/4 lb) butter- once again room temp 
• 4 eggs ( add one at a time) 
• 1/8 t salt 
• 1/2 cup fresh lemon juice- from the lemons you will zest 

1. zest the lemons with a vegetable peeler - try to not get the white part that is bitter 
2. add zest and sugar into food processor :) with the steel blade and pulse till its well incorporated 
3. cream the butter lemon sugar and eggs in your electric mixer with the paddle 
4. add fresh lemon juice and salt 
5. pour into saucepan on low heat and the curd will thicken- takes about ten minutes 
6. pour into your cool  tart pans 

tips

 you can make the tart and the curd or day before and then add the curd when ready to serve 

you can add 4 eggs to the tart recipe and come up with something really good- it was a mess up.... and the dough was divine--- new recipe ???? 

since you will have lemons lying around don't forget to make our 

lemon chicken with capers and lemonade 

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Grandma's Lemon Cookies

Now I know that you are thinking seriously more lemons. I am in love with lemons right now. My name sake grandmother would cook me these cookies every time I went to her house and they are my favorite. 

Lemon Cookies 

• 1 cup butter 
• 1/2 cup powdered sugar 
• 2/3 cup corn starch 
• 1 cup flour 

Lemon Frosting 

• 1/4 cup butter 
• 2+ Tbs Fresh Lemon Juice 
• rine of a Lemon 
• -Powdered sugar to spread - Can be a whole box you buy at store. All Preference.

1. Mix butter and powdered sugar 

2. Add corn starch 

3. Add flour and mix 

4. Drop teaspoons onto cookie sheet and indent and cook 325* for 15 minutes - 

5. Cool 

6. Mix frosting butter 

7. Add  fresh squeezed lemon for  juice 

8. Grate lemon 

9. Add powdered sugar to spreadable consistency. 

10. ENJOY !!!!! and then say "this is the best cookie ever"

11. Hide them because you will eat the whole batch. 

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Homemade Lemonade

December lemons? With this delicious fruit in season I can't help to make lemonade. It will brighten up your drab winter days. So crank up your heater dust off your flip flops serve yourself a glass of lemonade and treat yourself to a summer day in December.

•2 cups freshly squeezed lemon juice
• 2 cups water
•2 cups sugar
•2 quarts water

1.squeeze fresh lemon
2. Make simple syrup from water and syrup
3.mix 2 quarts water and fresh lemon lemon juice. Add 1-2 cups simple syrup.

Many thanks to a wonderful friend who let me pick her lemons to brighten up one drab winter day. Hot coco just wasn't doing it for me. Pin It