This tart was the first recipe I made for the Tuesdays with Dorie blog challenge. Instead of a traditional lemon curd filling you make a curd mix without butter and instead whip the soft butter into the egg/lemon/sugar mixture once it has thickened (using a food processor, as you would make mayo). The recipe suggests using a thermometer to get the curd temperature up to 80c but i only manged to make 70c - it had thickened up well by then so I don't think it made any difference. The lemon filling was really nice, this method resulting in a lighter and creamier texture than normal lemon curd. It is even nicer after a few days in the fridge I think.
While the pastry was nice and sweet and 'biscuity' it was very short and crisp and shattered when I cut it...next time I would use it to make little tartlets.
