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Lemon Curd Tart

Prep 30 min
Total 4 hr 20 min
Servings 12

This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this tart the star of any show. Top individual servings with sweetened whipped cream for an extra-sweet touch. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 11, 2019

Make with

Gold Medal Flour

Ingredients

Crust

3/4

cup butter, softened

1/4

cup sugar

cups Gold Medal™ all-purpose flour

Filling

cup sugar

tablespoons cornstarch

cup water

1 1/2

teaspoons grated lemon zest

1/4

cup fresh lemon juice

egg yolks

tablespoons butter, cut into pieces

Fresh assorted berries and sweetened whipped cream, as desired

Steps

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1

Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
2

In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
3

In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
4

In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
5

When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

Expert Tips

To make 1 1/2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 3/4 cup heavy whipping cream and 1 tablespoon powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla, then beat on high speed until whipped cream forms soft peaks.
To serve slices, cut with sharp knife, cleaning knife blade after each cut.
1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice

Calories: 300
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 9g 44% Trans Fat 1/2g
Cholesterol: 65mg; 22%
Sodium: 110mg; 5%
Potassium: 35mg; 1%
Total Carbohydrate: 39g; 13%
Dietary Fiber 0g 0% Sugars 21g
Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;