Tangy Lemon Curd Tart
Tangy Lemon Curd Tart
Buttery crust filled with a smooth, tangy lemon curd and topped with fresh berries. Perfect for a summer get-together.
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1 hr
Prep Time
04 hrs 15 min
Total Time
10
servings Ingredients
Crust
12 cup Land O Lakes® Butter, softened
13 cup sugar
1 14 cups all-purpose flour
2 tablespoons milk
12 teaspoon almond extract
Filling
3 large Land O Lakes® Eggs (yolks only)
1 cup sugar
1 tablespoon freshly grated lemon zest
34 cup freshly squeezed lemon juice
12 cup Land O Lakes® Butter, cut into 8 pieces
Topping
Sliced fresh strawberries and/or blueberries
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Mint leaves, if desired
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine 1/2 cup butter and 1/3 cup sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, milk and almond extract; beat at low speed until well mixed.
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STEP 3
Press dough onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Prick dough all over with fork. Bake 14-20 minutes or until light golden brown. Cool completely.
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STEP 4
Beat eggs and egg yolks together in 1-quart saucepan with whisk. Whisk in 1 cup sugar, lemon zest and juice. Cook over medium-low heat, stirring constantly with wooden spoon, 15-20 minutes or until mixture coats back of spoon and is thickened. (Do not boil.) Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let mixture cool to room temperature, stirring occasionally, at least 1 hour.
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STEP 5
Pour cooled filling into cooled, baked crust. Refrigerate at least 2 hours. Top with fresh berries. Dollop each serving with whipped cream, if desired. Garnish with mint leaves, if desired.
370 Calories
21 Fat (g)
175 Cholesterol (mg)
180 Sodium (mg)
41 Carbohydrates (g)
<1 Dietary Fiber
5 Protein (g)
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