Post by Chris in NM on Feb 3, 2009 7:19:52 GMT -6
TART & TANGY LEMON CURD TART T & T
Crust Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract
Filling Ingredients:
3 eggs
3 egg yolks
1 cup sugar
1tablespoon freshly grated lemon peel
3/4 cup freshly squeezed lemon juice
1/2 cup LAND O LAKES® Butter, cut into 8 pieces
Topping Ingredients:
Sliced fresh strawberries or raspberries
LAND O LAKES® Heavy Whipping Cream, whipped, sweetened, if desired
Heat oven to 400°F. Combine 1/2 cup butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, milk and almond extract. Beat until well mixed. Press dough onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Prick dough all over with fork. Bake for 14 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, beat eggs and egg yolks together in 1-quart saucepan with wire whisk. Whisk in 1 cup sugar, lemon peel and juice. Cook over medium-low heat, stirring constantly with wooden spoon, until mixture coats back of spoon and is thickened (15 to 20 minutes). (DO NOT BOIL.) Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let mixture cool at room temperature, stirring occasionally, at least 1 hour. Pour cooled filling into cooled, baked crust. Refrigerate at least 2 hours. Top with fresh berries. Dollop each serving with whipped cream, if desired. Garnish with mint leaves, if desired. landolakes.com
Crust Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1/2 teaspoon almond extract
Filling Ingredients:
3 eggs
3 egg yolks
1 cup sugar
1tablespoon freshly grated lemon peel
3/4 cup freshly squeezed lemon juice
1/2 cup LAND O LAKES® Butter, cut into 8 pieces
Topping Ingredients:
Sliced fresh strawberries or raspberries
LAND O LAKES® Heavy Whipping Cream, whipped, sweetened, if desired
Heat oven to 400°F. Combine 1/2 cup butter and 1/3 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, milk and almond extract. Beat until well mixed. Press dough onto bottom and up sides of ungreased 11-inch tart pan with removable bottom. Prick dough all over with fork. Bake for 14 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, beat eggs and egg yolks together in 1-quart saucepan with wire whisk. Whisk in 1 cup sugar, lemon peel and juice. Cook over medium-low heat, stirring constantly with wooden spoon, until mixture coats back of spoon and is thickened (15 to 20 minutes). (DO NOT BOIL.) Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let mixture cool at room temperature, stirring occasionally, at least 1 hour. Pour cooled filling into cooled, baked crust. Refrigerate at least 2 hours. Top with fresh berries. Dollop each serving with whipped cream, if desired. Garnish with mint leaves, if desired. landolakes.com
