Lemon Curd Tart with blackberries
Recipe & Food Styling Mari Loewen
No matter what, we always keep a lemon in our fridge. Here, we put it to good use in this incredible-tasting lemon curd, pour it into your favourite pastry shell, and top with berries.
Ingredients
1 pie pastry
Lemon curd
6 egg yolks, room temperature
2 eggs, room temperature
1 cup sugar
3/4 cup fresh lemon juice
1/4 cup unsalted butter, cubed and chilled
Make it easier–shop our Amazon store
Preparation
For lemon curd, in a small bowl, whisk together eggs, sugar, and lemon juice. Pour into a small saucepan. Cook over low heat, stirring with wooden spoon until thickened, about 10 minutes or until mixture coats the back of the spoon. Remove from heat and mix in butter, piece by piece. Transfer to bowl. Cover and chill 1 hour or up to 2 days. Makes 1 1/2 cups lemon curd.
Preheat oven to 400°F.
Roll out pie pastry, pierce bottom of pastry with fork, line with foil, and fill with pie weights or dried beans; bake for 15 to 17 minutes. Remove weights and foil; bake until lightly golden, about 10 minutes. Remove from oven. Let cool completely before filling.
Spread lemon curd into prepared crust. Chill 2 hours. Slice and serve with blackberries.
