Lemon & Thyme Tart

I always choose something lemon-y when it comes to desserts in restaurants or coffee shops – I love something zesty and a bit of tartness, I find it very refreshing.

I was extremely happy to discover this lemon and thyme tart recipe on Szotyi Creations and couldn’t wait to try it! So on a Saturday early morning, I decided that it would be a perfect weekend treat and dived deep in. I am still experimenting with the baking of tart and pie crusts, but I am proud to tell you that so far this has been the best. As a Hungarian, I have to say that it is probably because of the sour cream. 🙂

Now let’s see the recipe and some photos!

Ingredients:

Crust:

200 g flour
100 g cold butter
1 egg yolk
2 tbsp sugar
2 tbsp sour cream
pinch of salt

Lemon Curd:

2 whole eggs
2 egg yolk
150 g sugar
2 lemon (zest and juice)
1 thyme branch
100 g butter

Instructions:

For the crust, mix the flour and cold butter cubes together until you get a sandy texture. Add the rest of the ingredients and combine well with your hands until your dough holds together. After forming a ball from the dough, cover it with plastic wrap and place it in the fridge for 1 hour.
Pre-heat the oven to 180C (with fan). After your dough has been in the fridge for 1 hour, take it out and roll out to a circle that fits your tart/pie tin. The dough should be around 0.5 cm thick. Place it into the tin and push down the edges carefully, then pierce the bottom of the crust with a fork. Place a parchment paper on top of the crust and put 2 handful or dried beans on it. Bake it for 20 minutes, remove and let it cool completely.

For the lemon curd, place all ingredients except the butter into a sauce pan and put it over a pan of simmering water. Stir frequently for 10 minutes until thickened like custard. Remove it from the heat and remove the thyme branch. Add the butter cube by cube and stir frequently until all melted, and the curd is thickened.
Pour the curd into the crust and refrigerate for 4 hours. Decorate and serve it with meringue.