Lemon Curd Cream Tart - cooking recipe

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
Preparation
    Preheat oven to 325\u00b0.
    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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