
Tania Goulart is a lover of all things foodie. Based…
Shiso, a Japanese herb with a flavor combination resembling that of mint, basil, and fennel, gives this traditional tangy lemon curd tart an updated twist.
By Tania Goulart
- 8 tblsp unsalted butter, cut into small cubes
- 2 tblsp granulated sugar
- ½ teaspoon fine salt
- 1 cups all-purpose flour, plus more as needed
- ½ tsp vanilla extract
- 1 tblsp water
- 2 large eggs
- 3 large egg yolks
- 2.5 tblsp shiso, packed, finely chopped into the smallest possible fragments resembling dusting flakes
- 3tblsp Meyer lemon zest
- ⅓ cup Meyer lemon juice
- ¼ tsp cornstarch
- 6 tblsp unsalted butter
- 2 Shiso leaves for garnish
- Preheat oven to 350 degrees.
- In a large bowl whisk together the flour, salt, sugar and lemon zest.
- Cut the butter into the dry ingredients.
- Mix water and vanilla extract and add to the dough and mold into ball, wrap in plastic wrap and press down into a disc and refrigerate for at least 30 min.
- After 30 min press the dough into a 9-inch fluted tart pan and freeze for 30 minutes.
- Bake until golden for about 25 min and let cool.
- In a medium saucepan whisk eggs, yolks, sugar, and corn starch.
- Whisk in Shiso, lemon zest and juice.
- Over medium-low heat, stir until the curd is thick enough to cover the back of a wooden spoon (about 7 min).
- Remove from heat and whisk butter in slowly, few pieces at a time.
- Pour filling into tart shell that is completely cooled.
- Bake for about 25-30 min until curd is puffed up and set, may even be slightly browned on the edges.
- Garnish with Shiso leaves.
- Enjoy!

Tania Goulart is a lover of all things foodie. Based out of San Francisco, California, she enjoys the good fortunes of her hometown - the thriving local food culture, abundance of culinary resources, and some of the best produce in the world. A self-taught cook and food writer, her passion is natural, whole foods cooking, using only the freshest, local and sustainable ingredients. You can follow her at her blog, The Urban Farmerette (www.theurbanfarmerette.com), where she chronicles her adventures focusing on seasonal ingredients, gluten free, and Portuguese fare.
How much sugar is required for curd? I don’t see an amount listed; only the 2 tablespoons for the crust. Thank you.
Sorry not sure how I forgot that?! It should be 1/4 cup plus 2 tbsp sugar. Thanks!