Monday, April 18, 2011

Strawberry-Lemon Curd Tart

With a tad of leftover ridiculously easy tart crust, I pressed small balls of dough into mini bundt pans and baked to form small tart crusts.  I spooned in lemon curd and topped it all with some sliced fresh strawberries. Simultaneously sweet and tart, this is a perfect treat with a strong cup of espresso.

Lemon Curd

1 C fresh lemon juice
4 t fresh lemon zest
1 cup organic granulated sugar
6 large eggs
12 T butter, cut into cubes

Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.



  1. Ooohh, what a lovely idea for using lemon curd. So perfect for spring.

  2. Yum this looks so good! Perfect since it's strawberry season.

  3. Lemon curd and strawberry is one of my very favorite flavor combinations. Mmmm...I'm looking forward to trying your tart crust recipe next time I bake a sweet crust!

    Thank you so much for being a part of "A Little Birdie Told Me..." Tuesday at Rook No. 17



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