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    You are in: Home / Recipes / Lemon curd cream tart Recipe
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    Lemon curd cream tart

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Hey Jude's Note:

    Delicious lemon curd dessert from Bev Bennett.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 3/4 cup gingersnap crumbs, about 14 gingersnaps
    • 2 tablespoons butter, melted
    • 1 tablespoon sugar

    Filling

    Directions:

    1. 1
      Preheat oven to 325°.
    2. 2
      To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
    3. 3
      Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
    4. 4
      To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
    5. 5
      Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
    6. 6
      Remove the curd from the heat.
    7. 7
      If it's lumpy, strain through a wire strainer.
    8. 8
      Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
    9. 9
      Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
    10. 10
      Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

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    Nutritional Facts for Lemon curd cream tart

    Serving Size: 1 (245 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 813.5
     
    Calories from Fat 434
    53%
    Total Fat 48.2 g
    74%
    Saturated Fat 27.4 g
    137%
    Cholesterol 322.3 mg
    107%
    Sodium 497.7 mg
    20%
    Total Carbohydrate 91.2 g
    30%
    Dietary Fiber 1.3 g
    5%
    Sugars 63.2 g
    252%
    Protein 8.1 g
    16%

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