Lemon Curd Tart with Pecan-Citrus Sauce

1. 1

   In a medium heatproof bowl, whisk the egg yolks with 1 cup of the sugar, the lemon juice and lemon zest.

2. 2

   Fill a medium saucepan with 1 inch of water and bring to a boil.

3. 3

   Set the bowl over the boiling water, reduce the heat to moderate and cook, whisking the lemon mixture constantly, until thickened, about 12 minutes.

4. 4

   Remove the bowl from the heat and whisk in the cubed butter.

5. 5

   Fill the crust with the warm lemon curd and refrigerate until the curd is firm enough to cut, about 3 hours.

6. 6

   Using a sharp knife, peel the grapefruit, lemon and lime, removing the bitter white pith.

7. 7

   Cut in between the membranes to release the citrus sections.

8. 8

   In a medium skillet, melt the remaining stick of butter.

9. 9

   Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

10. 10

    Remove the skillet from the heat and add the Grand Marnier.

11. 11

    Return the skillet to the heat and carefully ignite the liquid with a long match.

12. 12

    When the flames subside, add the sugar and water mixture and boil until thickened, about 1 minute.

13. 13

    Add the cream and salt and boil for 1 minute.

14. 14

    Just before serving, stir the fruit sections into the sauce.

15. 15

    Cut the tart into wedges and serve with the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.