Lemon Curd Tart

This tangy lemon tart is a refreshing alternative to heavier holiday desserts. You will need some prepared Lemon Curd and a 7-inch springform pan for this recipe.

Cuisine

Modern

Course

Dessert

Difficulty

Medium

Duration

30-60 min

Cooking Technique

Pressure Cook

Keywords

(using fresh lemon juice is well worth the effort here), 12 servings, 30-60 min, contributed, cook 5 min, cooking spray, dessert, egg yolks, eggs, fresh lemon zest, graham cracker crumbs, Heather Schlueter, medium, modern, prep 10 min, prepared lemon curd (direction above), pressure cook, sifted, softened butter, sugar, sugar for topping, tbsp butter melted

Prep Time

10 min

Cook Time

5 min

Servings

12 Servings

Ingredients

Cooking Spray
2 cups graham cracker crumbs
6 tbsp butter melted
1/2 cup sugar
3 large eggs
3 large egg yolks
1 cup sugar
1/2 cup softened butter
1 cup fresh lemon juice, (using fresh lemon juice is well worth the effort here)
1 tsp fresh lemon zest
8 ounces prepared Lemon Curd (direction above)
Powdered sugar for topping, sifted

Instructions

Spray the springform pan with the cooking spray. Set the pan aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the springform pan.
Press the crust down with a flat object, such as the bottom of a small glass, allowing the mixture to come about 1/2 inch up the sides of the pan. Place the prepared springform pan in the freezer while you prepare the filling.
In an ovenproof glass bowl, whisk together the eggs, egg yolks, and sugar until the mixture is well blended and the eggs have turned a light, pale-yellow color. Add the softened butter and whisk the mixture until the butter is well incorporated.
Add the lemon juice and lemon zest to the bowl and blend it into the mixture. Cover the bowl very tightly with aluminum foil.
Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water to the pot. Place the covered bowl on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 3 Minutes.
When cooking is complete, let the pot sit for 10 minutes, then turn the valve to the Venting to release any remaining pressure. Remove the lid and carefully lift out the bowl, using oven mitts.
Remove the foil from the bowl. Whisk the curd until it is smooth. Spoon the curd into jars. Secure the lids and refrigerate the jars until you are ready to give them away.
Whisk the prepared lemon curd until it is smooth. Pour the lemon curd into the prepared graham cracker crust in the springform pan and smooth it with a spatula. Cover the pan with aluminum foil. Position the Instant Pot steam rack in the Instant Pot inner pot and add 1 cup of water. Place the springform pan on top of the steam rack. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 5 Minutes.
When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid and lift the springform pan from the pot, using oven mitts.
Place the springform pan on a cooling rack and let the lemon curd tart cool to room temperature. Slide a knife around the inside of the springform pan to release the tart.Remove the springform rim. Using a thin spatula to slide underneath the crust, carefully transfer the tart to a serving platter. Top with the sifted powdered sugar and slice into12 wedges.
TIP: Short on time? You can buy a 7-ounce jar of lemon curd and use it in this recipe.