Pairs well with Lemon Curd and Raspberry Tart
Show only recipes from United States
Lemon Curd and Raspberry Tart
(1.5)
20.4K views • 29d ago
418
4
2.0% engagement
A fancy-looking yet easy-to-make Mother's Day dessert featuring a simple pastry crust filled with lemon curd and topped with fresh raspberries, finished with a glaze of raspberry jam.
00:30:00 total
Serves 8
medium
Dessert Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- pastry dough - watch the video to see (enough for a tart crust, homemade or store-bought)
- lemons - watch the video to see (for juice and zest to make lemon curd)
- eggs - watch the video to see (used in lemon curd, no tempering needed)
- sugar - watch the video to see (for lemon curd sweetness)
- butter - watch the video to see (to enrich lemon curd)
- fresh raspberries - watch the video to see (for decorating the tart)
- raspberry jam or jelly - watch the video to see (to glaze and seal the raspberries and lemon curd)
Instructions
- Prepare and bake the tart crust: Roll out the pastry dough and place it into a tart pan. Bake the crust until golden and fully cooked. Allow it to cool completely.
- Make the lemon curd: In a saucepan, combine lemon juice, zest, sugar, eggs, and butter. Cook gently without tempering the eggs until thickened into a smooth lemon curd. Let it cool completely. This can be made ahead.
- Assemble the tart: Pour the cooled lemon curd into the cooled tart crust, spreading evenly.
- Decorate with raspberries: Arrange fresh raspberries starting from the outer edge inward to cover the lemon curd.
- Glaze the tart: Brush raspberry jam or jelly over the raspberries and exposed lemon curd to seal and add shine.
