Lemon curd cream tart

Delicious lemon curd dessert from Bev Bennett.

• Ready In: 2 hrs 30 mins
• Serves: 4

Ingredients

• Crust

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

• Filling

• 2  eggs
• 2  egg yolks
• 1  cup sugar, divided
• 1⁄2 cup lemon juice
• 6  tablespoons butter, cut into small chunks
• 3⁄4 cup  whipping cream
• 3  large strawberries

Directions

1. Preheat oven to 325°.
2. To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
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. 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. Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
6. Remove the curd from the heat.
7. If it's lumpy, strain through a wire strainer.
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. Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
10. Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.