I am no baker, I admit it whole heartily, but once in awhile I like to give it a try. This lemon curd is so worth it. It's much easier than you might think, you just have to keep close eyes and hands on it.
| prepared pie crust | |
| 4 | lemons, juiced |
| zest of 3 lemons (zest before you squeeze) | |
| 1 1/3 c | sugar |
| 5 | eggs at room temperature |
| small pinch of salt | |
| 1 1/2 stk | room temperature unsalted butter |
| 1/2 pt | blueberries |
| 1/2 pt | strawberries sliced |
| 2+ Tbsp | lemon juice |
| whipped cream, sweetened |
Directions
Preheat the oven to 400. Place the pie crust in the buttered individual tart pans or one large one. Put fork marks along the bottom to help keep it from puffing up and cook in the oven until lightly brown. remove.
In a sauce pan (Before you put the heat on) Add lemon juice, zest, eggs, salt and sugar and mix till well combined.
Turn the heat on medium and stir with a whisk until it thickens to almost a pudding.
take the pan off the heat and add two tablespoons of butter at a time mixing until it is all mixed in. Repeat this until the butter is all gone.
Pour the curd into the tart pans and place in a 300 degree oven until the curd is set. Remove and let the curd cool. Either serve at this point or refrigerate.
While the tarts are cooling mix the berries, sugar, lemon juice together and let them marry together.
When you are ready to serve place whipped cream on and then cover with the berry mixture. So fresh and bright and lemoniscious!
No comments:
Post a Comment