Lemon curd cream tart

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READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • 34
    cup gingersnap crumbs, about 14 gingersnaps
  • 2
    tablespoons butter, melted
  • 1
    tablespoon sugar
  • Filling
  • 2
    egg yolks
  • 1
    cup sugar, divided
  • 12
  • 6
    tablespoons butter, cut into small chunks
  • 34
    cup whipping cream
  • 3
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DIRECTIONS

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