pastry recipes

Easy Cheese Danish

cream cheese, softened

sugar,

lemon juice

vanilla extract

puff pastry sheets, thawed

For an elegant main course, wrap tender filet mignon in buttery pastry for Tyler Florence's Ultimate Beef Wellington recipe from Food Network.

The Ultimate Beef Wellington

(1 1/2 pounds) white button mushrooms

shallots,

garlic,

unsalted butter

olive oil

salt and black pepper

beef

prosciutto

Dijon mustard

Flour, puff pastry

puff pastry,

eggs,

coarse sea salt

chives,

Green Peppercorn Sauce, recipe follows

Roasted Fingerling Potatoes

Wilted Winter Greens, recipe follows

shallots, sliced

brandy

beef stock

cream

mustard

green peppercorns

fingerling potatoes

rosemary

sage

thyme

garlic, left unpeeled

extra-virgin olive oil,

Salt and pepper

honey

balsamic vinegar

walnuts,

winter greens (such

pomegranate seeds,

Parmesan shavings,

shallot, chopped,

To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Made as written, except I could not find the green peppercorns in brine the day of cooking so I reconstituted dried peppercorns per a recipe I found in Saveur. 

Can this be made day before and then baked the next day

By far one of the best meals I’ve ever made. I made for Christmas last year with friends and will be making again this year. Absolutely the best - presentation and flavors cannot be beat!

I made this for 14 people on Christmas Eve 2017.  I made two 3 lb Wellington’s.  Everyone loved it, adults and kids alike. Even got calls and text several days later with raves for the meal!!  I had to have the hubby roll and wrap for me, he did a beautiful job. 

I have been making Beef Wellington for years using Tyler's recipe and I always WOW my friends and family with it.  It's a show stopper!  Don't substitute the green peppercorns, they are sometimes hard to find but worth the hunt.

I made this for Christmas dinner and it was delicious...only glitch was that at the very end of baking, my puff pastry cracked at the top and when I cut into the roast the pastry sort of fell apart.  So it became “ deconstructed” Beef Wellington. Lol. Taste was still fantastic and everyone loved it but wondering what I did wrong so I can improve the “presentation “ for next time. Anyone else have this problem? 

Oh my god, we could have been eating at a 5 star restaurant!!  My husband could not believe what I had made.  But I caution it takes a lot of prep, so it is a lot of work but well worth it.

I learned how to make a Wellington by watching 'Ultimate' from Tyler. It came out amazing the first time and is now my Go-To for auction dinners for my kid's school charity nights. I've raised almost $2000.00 for schools by knowing how to make this amazing dish. Fammatre Elementary and Price Middle School in San Jose, CA thanks you Tyler! Its also my dish to impress when visiting special friends. Also, met you mother-in-law at her shop in Mill Valley 2 years ago - took a selfie with her too!  Nice lady! Great recipe, you've taught me more than any other Food Network or TV star. I wish you'd bring 'Ultimate' back, I really just want to learn more cooking and could care less for the 'contest' show format. Thanks again! This recipe is the ULTIMATE! Merry Christmas.

Tried it twice now.  Learned some lessons the second time and it came out great.  Lessons learned:  bake it in a perforated bread pan, if you have one.  That will allow the puff pastry to cook through on the bottom.  First time I did it on a sheet pan and the pastry was close to raw. Also, when they say to get all of the moisture out of the mushroom duxcelle, they mean it.  Reduce it down to a thick paste. If not, all of that moisture will leak through and give you soggy pastry.  Also, try and find the green peppercorns in the brine, as mentioned in the recipe.  I used dried peppercorns and they were too pungent.  I recommend serving with Anne Burrell's garlic mashed potatoes.  

Tyler, well done. I enjoyed the mustard and prosciutto additions. I served mine with horseradish sauce and Yorkshire pudding- a feast for a King.  Thank you for all the great ideas and knowledge you have shared over the years you have helped me rise to a different level.<div>Thank you. </div>

https://www.foodnetwork.com/videos/ultimate-beef-wellington-0227354

Make your holiday dinner special with Tyler's Ultimate Beef Wellington.

Ultimate Beef Wellington

Caramel Pastry Cream

cornstarch

sugar

milk

water

vanilla

Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.

This recipe turned out great. When you add the milk to the sugar and water, the sugar cools down because of the cold milk. This happened to me but when you bring it back to a simmer, it goes back. This was a nice, simple recipe to make. 

This recipe is easy and very good. Worked perfect for me. Made my filled doughnuts a delicious treat!

The amounts of sugar called for in the ingredients don't match what is called for in the written directions - Which is it? Thanks!<br />

Croquembouche

-ounce packet unflavored gelatin (2 1/2 teaspoons)

vanilla beans

salt

bittersweet chocolate, chopped

espresso

heavy cream

unsalted butter,

all-purpose flour

eggs

corn syrup

Croque en Bouche on a White Plate Placed Near two white candles

For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom.

Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat.

Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth.

Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture.

Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes.

Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture.

Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso.

Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours.

When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling.

Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.)

For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.

While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.

Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.

Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total).

Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower.

Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes.

Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking.

Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot!

Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds.

Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy.

Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base.

To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates.

This dough has a wonderful taste and texture and it's very easy to work with.

Spiced Potato-stuffed Pastries: Samosas

flour

(3/4 stick) butter,

potatoes,

mixed peas, corn, and carrots

vegetable oil

onion,

garlic

ginger

habenero chile, minced

garam masala spice blend

turmeric

red chile powder

lemon, juiced

coriander leaves

Vegetable oil,

Chutney,

To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.

To make the filling: Boil the potatoes until tender. Drain and set aside.

If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.

Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.

In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.

To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.

Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.

Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

I followed the recipe, except the mashed potatoes, I just used the potatoe cubes. The dough is so light and delicious, I will use to make empanadas onother time. I love this recipe!

Living in a fly-in community, we missed our samosas from a Montreal deli. We needed to find a way to make our own. I followed this recipe exactly, except I cubed the potatoes instead of mashing them. I didn't have self-rising flour, but added a bit of baking soda and baking powder to regular flour. They turned out even better than I imagined. A bit messy to make, but with practice, we'll always have fresh samosas. They freeze very well.

[Deleted my previous review by accident].  I'm giving this 5 true stars, even though I decided, like others, to forgo the dough (I'll try it next time).  I had all of the ingredients on hand, except fresh coriander and chili.  My kitchen helpers (8 and 10) helped fill and wrap, which made it go quicker.  I didn't have a full package of wrappers, but we made enough to have about 2 cups of filling left over, and a good number of filled wrappers which we froze. I decided to fry half and bake the other half.  Despite efforts to inject a bit of a health factor, we all preferred the fried ones (or as the 8 year old said, "I like the fluffy ones").  I thought there may not be enough garam masala, but it was perfect (would have been more so with the coriander).  I did find it a bit salty, but maybe I didn't have the right quantity of potatoes?  At any rate, these were fabulous and relatively quick.  I love Sara's recipes, and this was no exception.  

This was a great side for an Indian supper that the family loved.  This recipe will go into our family cookbook.

I have made this recipe twice.  The first time...exactly as recipe describes.  Was happily devoured by our guests.   The second time ... I went to a local grocery store and bought all needed ingredients again...BUT also two freezer doughs...phyllo and puff pastry.  I made roughly the same size dough pieces from each dough, stuffed and baked.  Again...our party guests devoured all ... regardless of the dough.  Keep this recipe.  Our veggie friends have continued to  thank me.

I used Wonton  wrap  and it's was more easy and delicious....the skins are more crispy and not as thick as the dough recipe..Every love my Samosas

These go well with Mint-Cilantro chutney.I tried making ground beef samosas and lean turkey meat samosas after I saw the recipes on foodnetwork.com and currystyle.com,they turned out real good.Highly recommended.

Quite good - dough is excellent.  We did with potatoes and peas and also some including ground beef.  Even better heated up the next day.  Will definitely make again.

great recipe, however if you're not using an electric blender it's easy to get carried away with adding water.   <div> Btw, has anyone had success freezing the raw filled samosas? if so, what method/ time and temp is best to defrost before frying? </div>

Empanadas

all-purpose flour,

baking powder

lard

chicken stock

garlic salt

tomato paste

vinegar

cumin

chili powder

oregano

green bell pepper, chopped

red bell pepper, chopped

mayonnaise,

adobo sauce

lime

For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.

Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.

Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.

For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Use egg roll wrappers if you don't want so much bread.

We really enjoyed these little meat pockets! I made the filling a few days ahead and kept in frig until ready to assemble the empanadas. Only two changes: I was afraid a tablespoon of garlic salt plus the teaspoon of seasoned salt would make it way too salty, so I used 2 tsp garlic powder plus 1 tsp salt and the 1 tsp seasoned salt. I'm very glad I did as it was just seasoned enough. I also added some grated cheddar cheese. I was short on time the night I was assembling them so did use the Goya disks. I used an egg wash over them before baking at 375 for 20 mins on a parchment paper lined baking sheet. They turned out beautifully! Served with homemade Posole. Excellent dinner!

I added 4oz of softened cream cheese to the dough batter and it worked wonderfully.  Plus I baked the empanadas rather than frying them.  Coat them with an egg wash before baking.  Bake at 375 degrees for 20 minutes.

Delicious! I put apple cider vinegar. I also do salt by taste. I always taste my filling before I stuff my discs :) My husband loved them! 

I was looking for a dough recipe for empanadas and I love it very good and flaky. I made my own meat. 

Only used filling recipe because I bought pre-made wrapping. Filling was delicious.

I have tried this homemade empanadas recipe and i found this recipe very easy to make and really delicious in taste. Thanks for sharing this recipe. Here i have a special homemade empanadas recipe. Check out the recipe here:   https://www.foodybud.com/homemade-empanadas/

The dough is perfection! Made and froze half for another night. Fantastic recipe and super easy!

Way too salty... next time cut the salts in half, but otherwise a good filling. I used the Goya disks (10 disks) and that was just right for the amount of filling.

Meyer Lemon Curd Tart

butter,

all-purpose flour, plus extra for rolling dough

Meyer lemon juice

Meyer lemons, zested

blueberries

Special equipment: 1 pound dried beans, 10-inch tart pan

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.

Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.

To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

This was one of the most delicious tarts I have ever had.  My tree was loaded this year, so I froze fresh juice and use it all year.  I love this lemon, and this tart was a hit with everyone.  I will make it over and over again. Of course, I know I can always rely on a recipe from Chef Anne!

Anyone that watches Chef Burrell,knows Her Love runs deep for Meyer Lemons.My Grand Mother Had A Meyer Lemon Tree that bore Delicious, Huge Fruits/Juice Amounts.If You Find Meyers,You Will Not Need Many.This is an Awesome Dessert because of the Lemons. Oh,the flavour "Notes" are Deliciously Divine. Just do not look at the Kcals. for Recipe.Enjoy! My "Nana" made better,Because She was First.Love a Memory in Food{s}.

Yum, yum, yum!  Definitely five stars for taste.  I had a bit of difficulty at first.  The dough consistency seemed a bit off to me.  Appeared a little too wet, and it stuck to the foil filled with the dried beans.  i had to bake the crust quite a bit more without the beans and had to reshape the crust before doing so.  I also had to bake the entire tart about seven minutes longer than the recipe said.  However, the end result was FANTASTIC!  So it was all worth it in the end!  Thanks for a great recipe, Anne! 

I always read reviews before I make a recipe to see if there are any trends in problems people experience. I don't review a recipe unless I made it as written, and I trust Anne alot so I didn't use less butter or alter any of the ingredients. I did, however have to adjust the cooking/baking times. My curd came together in less than 12 minutes, more like 8. I also baked it about 7 minutes longer but in retrospect it probably didn't need quite that long. But medium on one stove may not be the same as on another, and oven temperatures vary. I didn't see any oil or separating during baking. I thought it had great flavor and texture. I will make this many times as I have a Myer lemon tree. It's an easy recipe and it can be changed up with a different crust or different toppings.

the lemon curd tart had great flavor, but the filling (curd) was too loose.  May be because I used jumbo eggs (4 jumbo and 1 regular) and I did use 1 1/4 sticks of butter.  I read reviews which said 1 1/2 butter made it too oily.  I baked it twice as long and I saw the oil and a little separation in the curd.  Will try with large eggs and 1 stick of butter to see if I get a better result.  Definitely need to increase the cooking time.

Flavor: 10; consistency: 5. I have made this many times before and reviewed it too!  It is always delicious but...in the past I have noticed that I have to bake the curd much, much longer than directed and this was the case today also.  But today I also had the disappointment of the crust shrinking way below the boarder of the tart pan. Plus, I placed tart pan on a cookie sheet before putting it in oven just for ease of transport and not only did I have extreme difficulty getting the thing to set, even with extended baking time by about 20 minutes, but I noticed that the cookie sheet contained an oily mess after baking. It tasted neither of butter, nor lemon, so I am baffled. Maybe the cooke sheet was a bad idea. I am sure it will still be delicious and next time I will take advice from below, chilling the filled tart pan and reducing the amount of butter. FYI, i never use the blueberry topping but either serve it as is or with a cardamom and sugar glazed pistachio top with a Mediterranean entry. Either way,  I add fresh whipped cream.   

super easy,nailed it from the first time &amp; the filling was just perfect.
made it in the form of mini tartlets....took it with me to work and it was a hit,everyone loved it and loved the crust so much :)

Very lovely and tasty tart, which I made as printed. However, I do have to agree with a couple others here that the butter in the curd itself needs to be reduced. 1 stick should be more than sufficient for that amount of juice and eggs. I found the curd had an oily mouth feel, which I attributed to way too much butter. I research many other curd recipes online and none had that much butter--usually 6T or 1 stick. I will make this again because it tastes absolutely lovely and I froze my additional Meyer lemon juice and zest for when they're not in season and so plentiful/cheap.

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