During the winter I made this dessert using pomegranate seeds for a change up from my usual winter desserts. Since then, we’ve been completely hooked. It’s really not hard to make, and you can’t go wrong with a sweet sugar crust and tangy lemon cream topped with luscious summer fruit! Thanks to my mother-in-law for the inspiration.

Directions

Prepare the Curd

1. Using a whisk, combine eggs, sugar, and lemon juice in small, heavy saucepan. Add margarine and lemon rind. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes.

2. Transfer to a small bowl. Press plastic wrap on top of curd and chill at least 2 hours, and up to 4 days.

Notes:

If you have extra lemon curd, serve it in a small bowl on a fresh fruit platter. Delicious touch!

Prepare the Crust

1. Combine flour, sugar, and salt in food processor; blend for 5 seconds. Add margarine and pulse until mixture is crumb-like.

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

3. Gather dough into a ball; flatten into a disk. Wrap and chill 1 hour. (Dough can be made 2 days ahead. Keep in the fridge.)

4. Roll out dough on lightly floured surface to a 13-inch (33-cm) circle. Transfer to 9-inch (23-cm)-diameter tart pan with removable bottom. Pierce crust all over with fork; refrigerate 1 hour.

5. Preheat oven to 400°F (200°C). Bake crust until golden, about 20 minutes. Allow crust to cool completely.