Tangy Lemon Curd Tart

Tangy Lemon Curd Tart
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Buttery crust filled with a smooth, tangy lemon curd and topped with fresh berries. Perfect for a summer get-together.
1:00
Prep Time
4:15
Total Time
10 servings

Ingredients

Crust

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

Filling

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

Topping

Sliced fresh strawberries and/or blueberries
Land O Lakes® Heavy Whipping Cream, whipped, sweetened, if desired
Mint leaves, if desired

Directions

  1. Heat oven to 400°F.
  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.
  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.
  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.
  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.

Recipe Tips

Nutrition Facts (1 serving)

Calories
370
Cholesterol
175mg
Carbohydrates
41g
Protein
5g
Fat
21g
Sodium
180mg
Dietary Fiber
<1g

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