Lemon Thyme Tart

It’s so strange to observe how I’m marking time during this pandemic. I’m so much more aware of how the presence or absence of ritual defines my life. Case in point: This is the first recipe I’ve developed in over a year. That seems crazy to me, but the truth is I just haven’t had the time/will/energy/bandwidth to play in the kitchen.

This lemon thyme tart brought me back to life. I stuck with the process, and I’m happy to say that after three failed attempts I finally found the perfect combination of tart and sweet. That bright lemony mouth pucker is exactly what I want to be eating while I wait for spring.

Before I share the recipe, a few tips:

1  |  Stick with egg yolks. It’s the egg whites that give off that sulphur smell. No one likes an eggy tasting lemon tart.

2  |  Lemons take on a metallic taste when they come in contact with metal, which I learned the hard way after creating a beautiful lemon tart that tasted like wet dog. Use a wooden spoon or silicone whisk instead of a metal whisk to make the curd. Stick with a glass bowl over a pot of boiling water for your double boiler.

3  |  Don’t skimp on the fresh thyme garnish. Give folks a heads up that there’s thyme in the crust.

Lemon Thyme Tart

Tart Shell

1 stick unsalted butter, softened
1/2 cup sugar
healthy pinch of salt
1 cup flour
1/2 tsp fresh thyme, finely chopped

Mix the butter and sugar together. Slowly add the flour, salt, and thyme and mix until combined. Press the dough into a removable bottom tart pan being mindful to create an even thickness across the bottom and up the sides. Pop into the fridge for a few hours to chill. Bake at 350 for 25-30 minutes until lightly browned.

Lemon Curd

3/4 cup sugar
zest of two lemons
5 egg yolks
3/4 cup lemon juice
healthy pinch of salt
6 Tbsp unsalted butter

Combine the sugar and lemon zest. Add the yolks and stir. Stir in the lemon juice then add the salt. Place on a double boiler and stir constantly for 10-15 minutes until thickened. Once thickened, add the butter and stir in. Take the finished curd off the heat and strain into a bowl. Pop into the fridge for a few hours until chilled.

Pour the curd into the cooled tart shell. Garnish with raspberries and fresh thyme. Keep cold until ready to serve!

I hope this recipe makes you as happy as it makes me! To me, each bite tastes like hope. Enjoy!

Chrissy
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  • Thanks for welcoming me into your h(om)e.

    May this meditation help you find the peace within. I look forward to sharing more inspiration and goodies with you in my regular newsletters.

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