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Lemon Curd Tart

Ingredients

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Directions

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  • 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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  • 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.

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

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  • 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.

Instructions Checklist
Instructions Checklist
  • 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.

*TIP:

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

Nutrition Facts (Lemon Curd Tart)

310 calories; 21 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 143 mg cholesterol; 119 mg sodium. 47 mg potassium; 29 g carbohydrates; 0 g fiber; 15 g sugar; 2 g protein; 0 g trans fatty acid; 534 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

Easy Tart Shell

Ingredients

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Directions

Instructions Checklist
  • Let stand at room temperature 15 minutes. Unroll piecrust. Ease pastry into an ungreased 11-inch tart pan with a removable bottom. Press pastry into pan; trim edges. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until lightly browned. Cool completely in pan on a wire rack.

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