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.