Fran’s White Chocolate Crème Citron Tart
If it’s true that the world’s dessert lovers can be split into two camps––the lemon lovers and the chocolate people––then this refreshing twist on lemon curd is guaranteed to elicit smiles on both sides. I experimented with the amount of butter in a typical curd, substituting white chocolate for added richness and that all-important chocolate flavor. All that’s needed is lightly whipped cream for a truly sublime dessert experience.
- 8 large egg yolks
- 1 cup sugar
- 2/3 cup fresh lemon juice
- 4 ounces white chocolate, finely chopped
- 1 stick (8 tablespoons) unsalted butter, room temperature, cut into 16 pieces
- one 9-inch Sugar Tart Crust or twelve 3-inch tart shells, baked and cooled
- Place the egg yolks and sugar in a heavy medium saucepan. Immediately whisk together until smooth. Add the lemon juice and whisk again.
- Place saucepan over low heat. Cook the egg yolk mixture, stirring constantly with a heat-resistant spatula, until the mixture thickens and you notice the first bubble of a boil. Immediately remove from the heat. Add the white chocolate and stir until smooth. Add the butter, a piece at a time, stirring until completely incorporated.
- Pour into the baked tart shell and chill to set, about 4 hours. Store in the refrigerator for up to 2 days. Bring back to room temperature to serve.
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