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!
