Oh Sweet Day!

Lemon Curd and Raspberry Tart

| 12 Comments

I have no idea how I’m going to survive this if Canucks lose. I don’t think my heart can take anymore drama of this team. Please win two more games for us, cause even gobbling this whole tart in one go would not help if they lose.

Ingredients (9-inch tart):

Short Crust Pastry Dough
1 1/4 cup all-purpose flour
1/2 tsp salt
1 tbsp white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup ice water
Lemon Curd Filling
zest of 3 lemons
1 1/2 cup white sugar
1 stick unsalted butter, room temperature
4 eggs
1/2 cup lemon juice
1/2 teaspoon salt
Others
10 raspberries
 

Directions:

Preheat over to 350F. Grease a 9-inch springform pan or pie pan.

To prepare crust, place flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.

Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Remove the dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough.  Use a small kitchen knife to trim the excess and to score the tops of the tart. Freeze for an hour.

Line the top with tin foil. Completely fill the foil covered shell with pie weights or dried beans, and bake for 20 to 25 minutes or until golden. Remove tin foil. Bake for another 10 minutes. Let cool completely on a wire rack.

To prepare filling, mix lemon zest and sugar with a fork.

In a large bowl, cream the butter.  Add the sugar mixture and beat together.  Add the eggs, lemon juice and salt and mix together until thoroughly combined.

Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 – 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon.  Remove from heat and cool.

Push the lemon curd through the sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepare tart shell, and place it in refrigerator for an hour.

Garnish with raspberries and serve.

12 Comments

  1. This looks sooooooo yummy!!! I want to eat it out of my computer!!! Your kids are so cute too:)

  2. I’ll be rooting for the Canucks tonight! And thanks so much for the delicious tart recipe… this is my favorite kind of dessert!

  3. Delicious dessert recipe. Thanks for sharing!

  4. I am so glad they won tonight – what an exciting game! much better than the last two.
    But this tart – I wish I could eat lemon curd every day. What a beautiful thing to make for a summer party dessert.

  5. I’m a pretty terrible Canadian when it comes to hockey… even when we’re in the playoff finals, I can’t really bring myself to care about the sport. (That sound you hear faintly? It’s the hockey policy coming to revoke my citizenship…)
    I can definitely hop on this tart’s bandwagon, though. Lemon and raspberries motivate me in ways that the Canucks and the Bruins never could! :)

  6. Funny how sports can impact our moods. One time my dads favorite football team was losing so bad, it really ruined his day. Later on, he could not find an instruction book for the printer and told my mother she was “irresponsible”! She told him he needs to quit watching football!
    Anyway-your pic is great, it shows the wonderful texture of the curd. Like the addition of the raspberries on top. thanks for sharing.

  7. You are so funny. This tart could cheer anyone up!

  8. After living in Canada for a couple of years I definitely have a soft spot for their sporting teams. Good luck! Your lemon curd and raspberry tart looks so creamy and I love the high side on the tart case.

  9. GO, Canucks!!! (I lived in Vancouver for a year :)) Your tart is absolutely gorgeous…I hope you’ll be celebrating with the last slice~

  10. Lemon and raspberries?? Yes please! A wonderful combo. Beautiful pic!

  11. Yummy tart! This is a favourite in our family, a real refreshing dessert.

  12. I’m rooting for your Canucks! And I’m definitely rootin’ for this tart – sounds absolutely heavenly =)

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