1 chilled disc of pie dough
Egg white wash (1 egg white + 1 Tablespoon water)
Lemon Curd (makes about 2-1/4 cups)
8 Tablespoons Kerrygold Irish Salted Butter
1 cup of granulated cane sugar
Zest of 4 lemons, chopped finely
Juice of 4 lemons
4 eggs + 2 egg yolks, beaten
Roll out one chilled disc of your favorite pie dough to about 12 inches.
Place it in the 10 inch tart pan.
Run a rolling pin over the edges to trim off the extra dough.
Using a fork, prick it all over with a fork—sides, too.
Let this chill while the oven preheats to 425 F.
Blind Baking the Crust
When the oven has preheated, use a sheet of parchment paper to cover the dough, and fill with pie-weights so that the pan is nearly full. I use beans that I save and can use again for blind baking.
Bake for about 25 minutes in a 425 F oven.
Carefully remove the parchment paper and pie-weights.
While the crust is still warm, lightly brush with an egg white wash. You won’t need to use the entire egg wash.
Note: You can blind bake in individual 5” tart pans for individual servings.
Melt the Kerrygold Irish Butter on low heat
In this order; add sugar, lemon zest, lemon juice, and eggs.
Over low heat, stir gently until mixture thickens and coats the back of a wooden spoon.
Assembling & Baking the Tart
Using a spatula, pour the lemon curd into the blind-baked pie shells.
Bake for 8-10 minutes at 300 F.
It will be slightly jiggly when you remove from the oven, but will set up as it cools.
Some like to sprinkle powdered sugar on top, but I prefer to scatter a bit of extra zest on top.
View blog post