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Source: Midwest Living


Recipe Summary

25 mins
40 mins
7 mins
1 hr
13 mins
2 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

  • 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.


Because acidic foods react to aluminum pans, use a stainless steel, glass, or enamel pan to prepare curd.

Nutrition Facts

310 calories; fat 21g; cholesterol 143mg; saturated fat 10g; carbohydrates 29g; mono fat 4g; poly fat 1g; sugars 15g; protein 2g; vitamin a 534.5IU; vitamin c 5.3mg; riboflavin 0.1mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 119mg; potassium 47mg; calcium 20.2mg; iron 0.4mg.