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Jan 23, 2005 07:51 AM

Bouchon's Lemon Tart Question

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I have now made Bouchon's lemon tart twice, and each time I have the same problem: the lemon curd is not firm so that when I slice the tart, it puddles on the plate. It tastes wonderful -- I use Meyer lemons. The one step in the recipe that I do not follow is that I do not put the tart under the broiler to brown it. Otherwise, I follow the recipe exactly. Any suggestions?

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  1. Is the sabayon truly thick when you mix it up prior to baking? One thought that occurs to me is that perhaps the Meyer lemons, since they are less acid than traditional lemons, may be affecting the sabayon's stability. Have you tried the same recipe with regular lemons? Would be an interesting (and tasty) experiment. Good luck!

    3 Replies
    1. re: James G

      That's the thing. I make the sabyon just as Keller says, in a bowl over a pot with 1-1/2 inches of water, and whisk it for a total of 8 to 10 minutes. It is thick, and any more time will curdle the eggs. Now that I think about it, when I made lemon curd from a cook's illustrated recipe with regular lemons (although the technique is different but I would assume analagous), the curd set up just fine. I should experiment. Yet, I love the taste of Meyer lemons so much. Thanks for your suggestion.

      1. re: Nancy S.

        Interestingly, today when I cut a piece of the leftover tart for my daughter, the lemon curd was much more solid. Maybe it just needed to be refridgerated longer, but, then again, Thomas Keller seems to indicate that the tart does not need refridgeration at all before serving.

        1. re: Nancy S.

          Possibly adding an additional egg yolk or two to the curd will help to bind it further. Failing all else you could add a little bit of cornstarch to help it gel.
          As for the lower acidity I've noticed that when using liquid eggs that have citric acid added to them they seem to take a lot longer to gel than just regular shell eggs.


    2. the amateur gourmet just made and posted it on his site.