Lemon Curd Tart

Do you love lemon? I love simple recipes made from great ingredients. Lemon curd is like that. If you love sweet and sour, pair this tart with the bright and sweet Essence Ice Cider for a flavor explosion.

Lemon Curd Tart

MYER LEMON CURD TART

Basic Lemon Curd

1 cup sugar

8 farm fresh egg yolks

10 tablespoons grassfed butter (like Krimhild Dairy Meadow Butter) cut into 1/2" pieces

4 juice of organic meyer lemons (but of course you can use any lemons, or citrus for that matter)

-whisk lemons, sugar and eggs together in a sauce pan

-add butter and place on medium heat stirring constantly until butter has melted and the mixture is thick enough to coat a spoon.

-stir until the pan has cooled, then set aside to cool

Meyer Lemons

 

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Basic Tart Shell

12 tablespoons grassfed butter

1/4 cup sugar

1 teaspoon vanilla

1 3/4 cups locally grown and milled whole wheat pastry flour (like Farmer Ground Flour)

pinch of salt

-preheat oven to 350 F

-butter and flour a spring form or false bottom tart pan

-using an electric mixer, first cream together vanilla, butter and sugar. Add flour and beat until dough just comes together.

-chill for a bit

-press into the pan, leaving a square edge

-bake until lightly browned, about 40 minutes (at 20 mins, prick the crust to deflate it)

-when cool, fill with lemon curd. Serve chilled.

Pair with Essence Ice Cider

 

Ice Cider Snow

 

Bring joy to those you love!

- Autumn Stoscheck