Grab Life by the Fork

Taste the Difference!

Bermuda Village is your destination for exceptional retirement living – and dining. From formal to casual, dining at Bermuda Village can be a daily epicurean adventure. Explore a different kind of retirement retreat where you own your home and have access to services and amenities that make each day feel like a well-deserved vacation. Enjoy a taste of life at Bermuda Village with our featured Lemon Curd Tart recipe.

Lemon Curd Tart

For the tart shell:

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature 
1/2 cup sugar 
1/2 teaspoon pure vanilla extract 
1 3/4 cups all-purpose flour 
Pinch of salt

For the lemon curd: 
4 lemons, at room temperature 
1 1/2 cups sugar 
8 tablespoons (1 stick) unsalted butter, at room temperature 
4 extra-large eggs, at room temperature 
1/8 teaspoon salt 


For the tart shell:

Preheat the oven to 350 degrees F.

  1. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure the finished edge is flat. Chill until firm. 
  2. Butter one side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow it to cool to room temperature. 

For the lemon curd: 

  1. Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. 
  2. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. 
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined. 
  4. Pour the mixture into a two-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat. 
  5. Fill the tart shell with warm lemon curd and allow it to set at room temperature.

Looking for More Featured Recipes?

View our Sesame Peanut Noodles, Fish Tacos, Decadent Chocolate CakeStrawberry Rhubarb PieCranberry Apple Crisp,
Peppermint Icebox Pie, Gingerbread EggnogCrème Brûlée and Eggs en Cocotte recipes.

If you are looking for more of our chef’s featured recipes, we are happy to notify you!


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