Lemon Curd Tart
Lemon Curd is something that you can easily find and buy. But if you were to ask me, I’d much rather make it on my own to make its flavor far more superior than those that you can get from the stores. It is quite easy to make it anyways.
All you need is some lemon juice and zest, along with sugar, eggs, and butter. Another good thing about lemon curd is that you can make it ahead of time, and simply keep it covered in the fridge. It should last about a week or so.
Now, what can you make with lemon curd? Well, a Lemon Curd Tart is definitely on top of the list. You can never go wrong with a creamy smooth lemon curd filling with a crisp yet sweet pastry crust. It’s a match made in heaven! Lemon curd has that tangy flavor and creamy smooth texture, but it gets offset by the sweet flavor of the pastry crust, not to mention that it is also crisp and crumbly. It is really good!
This dessert is a showstopper, indeed. It is gorgeous and luscious. The tangy yet delicious lemon curd filling is layered on a buttery shortbread crust, made from scratch! The tart is then garnished with beautiful, fresh berries. You then have a winner dessert!
3/4 c. butter (softened)
1/4 c. sugar
2 c. all-purpose flour
1 c. sugar
3 tbsp. cornstarch
1 c. water
1 1/2 tsp. grated lemon zest
1/4 c. fresh lemon juice
2 egg yolks
2 tbsp. butter (cut into pieces)
Fresh assorted berries (for garnish)
Sweetened whipped cream (for garnish, optional)
- Preheat the oven to 350 degrees Fahrenheit and then spray a 9-inch tart pan (with a 1-inch rim and removable bottom) with cooking spray.
- Beat 3/4 cup of butter and 1/4 cup of sugar using a spoon until well mixed in a large bowl. Stir in flour until the dough is crumbly but can still be pressed together. Pat the dough very firmly on the bottom and up sides of the tart pan.
- Bake for about 18 minutes or until crust is set in the center. It should still be pale. Let cool for about 15 minutes.
- Mix 1 cup of sugar and the cornstarch in a saucepan (2-quart). Gradually stir in lemon zest, lemon juice, and water until smooth. Cook over medium-high heat, stirring constantly. Boil for about 1 minute while stirring until the mixture is bubbly and thickened. Remove from heat.
- Beat egg yolks with a whisk in a small bowl. Gradually beat about 1/2 cup of the hot mixture into egg yolks. Slowly stir the yolk mixture into the hot mixture in the saucepan and then cook over medium heat until it starts to boil. Cook for 2 minutes more while stirring constantly.
- Remove the saucepan from heat and then stir in 2 tablespoons of butter. Pour over cooled crust.
- Cool at room temperature for about 15 minutes.
- Refrigerate for at least 3 hours or until set.
- Before serving, sprinkle fresh berries on top.
- You can also serve your Lemon Curd Tart with whipped cream.
- Store loosely covered in the refrigerator.
This right here is the ultimate lemon dessert. Nobody could resist the delicious tangy flavor of the lemon curd matched with a sweet and buttery crust.