Lemon Curd Tart

Directions

• Step 1

  In a small nonreactive* heavy saucepan, combine egg yolks and sugar; let stand for 5 minutes. Add the lemon juice; mix well. Cook and stir constantly over medium heat 7 to 8 minutes or until thickened and bubbly and an instant-read thermometer registers 180°F.

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• Step 2

  Once the curd is very thick, remove from heat and strain through a fine mesh strainer into a small bowl. Let mixture cool about 20 minutes or until an instant-read thermometer registers 140°F. Stir in the butter and, if using, the vanilla paste or vanilla. If using vanilla bean, using the tip of a paring knife, slit vanilla bean lengthwise down the center. Using the knife, scrape the seeds from the vanilla bean into the lemon curd.

• Step 3

  Cover surface of the curd with plastic wrap. Chill for at least 1 hour. (Store, covered, in the refrigerator up to 1 week.)

• Step 4

  In a chilled metal mixing bowl, beat whipping cream with an electric mixer on medium speed, beating just until soft peaks form. Stir a small amount of the whipped cream into lemon curd to lighten. Gently fold in the remaining whipped cream until all is the same color.

• Step 5

  To serve, using a small sharp knife, gently loosen edge of Easy Tart Shell from sides of pan; remove sides from tart pan. Place tart shell on a serving plate. Spoon the lemon curd mixture into tart shell. Top with berries. Cut tart into wedges.