Simple Lemon Tart

Ingredients:

Tart

• 14 whole graham crackers
• 2 tablespoons of sugar
• 5 tbsp (75 g) butter, melted
• 1 serving lemon curd
• Whipped cream, for serving

Lemon Curd

• 1 cup of sugar
• 1 tbsp. grated lemon zest + 0.5 tbsp. lemon juice (from 2-3 lemons)
• A pinch of salt
• 3 large eggs + 3 egg yolks
• 4 tbsp cold butter, cut into small pieces

Preparation:

1. Prepare the curd. In a medium saucepan, combine the sugar, lemon zest, lemon juice, and salt. In a small bowl, whisk the whole eggs and yolks, then stir in the lemon mixture. Cook the mixture over medium heat, whisking constantly, until thick and pudding-like, 6-8 minutes. Remove from heat and whisk in a few knobs of butter at a time until fully incorporated. Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Immediately cover the surface of the custard with plastic wrap to prevent a skin from forming. Refrigerate until the curd is set, at least 4 hours or up to 5 days.
2. Prepare the tart. Preheat oven to 175°C. Break the graham crackers into pieces, then pulse them in a food processor with sugar until fine crumbs form. Drizzle with melted butter and mix everything together.
3. Spread the mixture into a 22cm springform pan and press it into the bottom and up the sides to a depth of 2.5cm. Bake until golden brown, about 10 minutes, then transfer to a wire rack to cool completely.
4. Spread the lemon curd over the prepared crust and carefully place plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours to set. Remove the tart ring and transfer the tart to a serving platter. Garnish with whipped cream.