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Directions

For the Curd

1. Whisk eggs, sugar, and lemon juice in small saucepan to blend. Add margarine and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about eight minutes.

2. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least two hours.

For the Crust

1. Combine flour, sugar, and salt in processor; blend for five seconds. Add margarine; using on/off turns, blend until mixture resembles coarse meal.

2. Add two tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.

3. Gather dough into ball; flatten into disk. Wrap and chill one hour.

4. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to nine-inch-diameter tart pan with removable bottom. Trim overhang to half an inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate one hour.

5. Preheat oven to 400 degrees Fahrenheit. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.

Notes:

Curd and dough can be made two days ahead. Keep chilled.

Assemble

1. Spread curd in crust. Stand berries in curd.

2. Chill tart until glaze sets, at least one hour and up to six hours. Add fruit. Release tart from pan.

Recipe tags

Berries Fresh fruit Fruit tart Fruity desserts Lemon cream Lemony Shortcuts Shortcuts by family table Tartlets Tarts

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Susan Pivko

8 months ago

1.I used Veg Oil (instead of Marg or Butter). I feel the dough is a little too oily but hope it will bake well. How much oil should I have used? Could you also clarify the Assembly-to what glaze are you referring? Step 2 doesn’t make sense after step 1.

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PG TG

11 months ago

Can I freeze the tart with curd on (not fruit) in advance?

Raquel Admin

Admin

Reply to PG TG

11 months ago

Yes, the tart may be frozen after it is chilled and set. Place it in the freezer uncovered for 2 hours until firm, then securely wrap it in plastic wrap and aluminum foil to prevent freezer burn. The lemon tart will last for up to 3 months. Defrost in the refrigerator overnight before slicing and serving.