Fresh Raspberries were on sale in our grocery store this week…Wahoo!!! That means I can make my Raspberry Lemon Curd Tart Recipe!
This delicious Raspberry Lemon Curd Tart Recipe is made with a cookie crust that comes together easily in a food processor… and I’ve included a technique for minimal counter clean-up. Once it’s baked, and cooled, you just spread in the lemon curd. Finish the tart by tossing the Fresh Raspberries with some seedless Raspberry jam that’s been warmed up a bit… this sweetens the berries, and makes them look shiny.
It’s the perfect dessert for a warm summer day…. fresh, fruity, a little tart… so good.
Raspberry Lemon Curd Tart Recipe
Looking for Tart Pans?
Easy Homemade Lemon Curd
I got this recipe from that fancy gourmet cookery book…. Better Homes and Gardens new Cook Book (yup… the one with the red and white checked cover). It’s simple, and works every time. I added more lemon zest, because I love a tart lemon curd, but you can back it up a bit. Also, BH&G says margarine… but… I bake with butter…
The tart only calls for 1/2 cup of filling, but you can add a bit more… or you can use the rest of the lemon curd for whatever you like lemon curd in/on. It will keep a week in the fridge… just keep it wrapped up so the dreaded LEMON CURD SKIN doesn’t grow… (ewww)
Makes 1 generous cup
Prep Time: 20 minutes
Total Time: 1 hour (with cooling)
1/3 cup Granulated Sugar
2 tsp Cornstarch
2 TBL fresh Lemon Zest (don’t get that dried stuff)
1/4 cup Lemon Juice
1/4 cup Butter
(I can get a bit lazy about this, but in the case of Lemon Curd, it’s a good idea to have all your ingredients and tools ready to go… you have to be a bit quick, so there’s no time to go looking for things.)
Whisk the eggs in a medium bowl… set aside.
Get out the bowl you want to store the curd in… set aside.
Get out a medium saucepan, turn it on to medium heat… add in the sugar, cornstarch, lemon zest and lemon juice… whisk until it’s all dissolved together.
Add the butter… whisk until it’s melted.
Now… this is the sort of tricky part, but you will be fine….. SLOWLY drizzle HALF of the lemon stuff into the eggs WHISKING LIKE CRAZY THE WHOLE TIME. If you dump, or fail to whisk, you will have lemony scrambled eggs…. which is actually more disgusting than it sounds.
When the mixture is all mixed… scrape it into the saucepan with the remaining lemon stuff.
Cook, stirring all the while, for 2 more minutes. It will be getting thick now, and if you run a spoon or the whisk across the curd, it will leave a line.
Pour the thickened Lemon Curd into the bowl you want to keep it in.
Cover the warm curd with a piece of waxed paper… press down to make kind of a seal, otherwise you’ll get skin….
Stick in the fridge until it’s cool… should take around 45 minutes.