Buttery crust filled with a smooth, tangy lemon curd and topped with fresh berries. Perfect for a summer get-together.
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1/2 cup Land O Lakes® Butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract
3 large Land O Lakes® Eggs
3 large Land O Lakes® Eggs (yolks only)
1 cup sugar
1 tablespoon freshly grated lemon zest
3/4 cup freshly squeezed lemon juice
1/2 cup Land O Lakes® Butter, cut into 8 pieces
Sliced fresh strawberries and/or blueberries
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Mint leaves, if desired
Heat oven to 400°F.
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.
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.
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.
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.
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