Lemon Curd Cream Tart Recipe

Name: Lemon Curd Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0.
2
To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
3
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.
4
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.
5
Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
6
Remove the curd from the heat.
7
If it's lumpy, strain through a wire strainer.
8
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.
9
Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
10
Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust, 3/4 cup gingersnap crumbs, about 14 gingersnaps, 2 tablespoons butter, melted, 1 tablespoon sugar, and more.

Yes, Lemon Curd Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Curd Cream Tart

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