Adapted from a recipe by Christiane Hubbard, lunch lady, Saint Mary’s Parochial School, Livingston
The first time I had this curd, one of Christiane Hubbard’s friends had brought a lemon tart to a picnic. The next time I had it, a different friend brought a ½-pint jar to my house as a gift. Smitten, I decided to ask Christiane for the recipe.
MAKES ABOUT 1 QUART—ENOUGH FOR 3 (8-INCH) TARTS
¾ cup lemon juice
2 cups sugar
6 eggs
5 egg yolks
2 cups melted butter
Zest of 1 lemon
In a double boiler, whisk together lemon juice, sugar, eggs, and yolks, cooking over mediumlow until thick, with ribbons on the surface. This can take as little as 15 minutes or as long as 30 depending on your kitchen’s temperature and humidity.
Remove from heat and add melted butter and lemon zest, stirring until well incorporated. Transfer to a bowl and place plastic wrap on top to prevent a skin from forming. The curd will thicken as it cools. Store in refrigerator.
To use the curd: Prebake your favorite tart shell (try Allison Fasano’s shell from “Not Another New York Cheesecake” in our Winter 2024 issue, available at ediblebozeman.com). Fill shell with curd, smooth it with a spatula, and bake at 350°F for about 10 minutes. Let cool.
Optionally, top with sweet sour cream and a few blueberries.
Wine Pairing
2022 Oyster River ‘Morphos’ Pétillant Naturel
This naturally sparkling wine is an example of what little interference occurs through the all-natural vinification process. This sparkler comes from Maine and the bubbles are tight and refreshing to match the flavor profile of the Seyval Blanc and Cayuga grapes. The bright, crisp, acidic profile with a burst of lemon rind at the dry finish makes it a very interesting choice paired with Lemon Curd Tart.
Available at Mischa’s, 620 E. Cott onwood Rd., Ste. 102A, Bozeman; $20
Recommendation by Norm Page, sommelier at The WineTrust, Bozeman.
