Tarte au Citron (Lemon Curd Tart: no bake!)

Summer is still upon us, in the practical sense, so I thought this no-bake Lemon Curd Tart was a fabulous way to eke out a bit more sunshine before we all head off leaf peepin’ here in a couple weeks. This is a staple I pick up multiple times on trips to France, and it’s the gold standard by which I judge all bakeries.

Ingredients

For the crust: (NB: no shame in a pre-made pie shell if you’re tired, we’ve all been there)

• 1.5 cups of graham cracker crumbs (12-15 crackers, depending on the brand. For gluten free, I suggest Mi-Del. Feel free to experiment with shortbread and gingersnaps!)

• 6 Tablespoons of melted butter

For the lemon curd:

• 5 lemons

• 1 1/2 cups organic cane sugar

• 1/4 pound (1 stick) butter, at room temperature

• 4 extra-large eggs, at room temperature

• generous pinch teaspoon salt

• berries for garnish (optional)

Directions:

Blend the graham crackers in a food processor until they’re the consistency of sand. Mix with melted butter and press it into a pie plate or tart pan with fingers, then firmly with the back of a teaspoon. Set aside. And probably rinse the food processor, you’re going to need it again in the next step. (Sorry.)

Zest and juice the lemons. Put the lemon zest in the food processor and blend until fine. Add in the sugar and combine well. In a stand mixer, cream the butter until smooth. Add in the zest and sugar. When well blended, add in the eggs one at a time, then the salt. Blend well. Batter may be lumpy, but it will come together over heat.

Transfer the batter to a 2-quart saucepan. Simmer over medium heat, stirring frequently, until thick and temperature reaches 175 degrees.

• Pour curd into the prepared pie crust. Let set at room temperature. Once firm, you can transfer to the fridge if you want to serve it chilled, which I recommend.

• Garnish with berries if desired. I like a trio of blackberries, raspberries, and blueberries artfully arranged on top. Delightful on a warn day with Perrier.