Raspberry & Lemon Curd Tart

I've told you about my mom before. She's amazing. And she made this delicious wonderfulness.

The sunshine lemon curd and vivid red raspberries paired perfectly with the flaky buttery crust.

We topped our slices with a dollop of whip cream and homemade raspberry sauce.

It was dee-licious. So were the left overs.

I love my mom. I hope you're celebrating your mom extravagantly this Mothers Day weekend!


Raspberry & Lemon Curd Tart
Adapted from: My Mom & Best of Bridge

Ingredients

Lemon Curd

3 eggs
1 cup granulated sugar
1/2 cup butter
1 tbsp grated lemon zest
1/2 cup freshly squeezed lemon juice ( 2 to 3 lemons)

Crust

1 cup all purpose flour
1/2 cup confection’s (icing) sugar
2 tbsp grated lemon zest
1/2 cup cold butter, cut into pieces
2 tbsp freshly squeezed lemon juice

1 1/2 cups blueberries or raspberries (optional)

Directions

Lemon Curd: In a medium saucepan, whisk eggs and sugar until foamy and light-colored. Add butter, lemon zest and lemon juice. Cook over medium heat, whisking, until the mixture thickens and forms a ribbon on the surface when drizzled from a spoon. Transfer to a bowl and refrigerate or at least 1 hour, until chilled, or for up to 3 days.

Crust: In a large bowl combine flour, confectioner’s sugar and lemon zest. Using your fingers or a pastry blender, blend in butter until mixture resembles coarse bread crumbs (you can also do this in a food processor). Gradually add lemon juice, stirring with a fork until dough forms a ball.  Wrap dough in plastic wrap and refrigerate for 30 minutes.

If dough is stiff, let it stand at room temperature for 10 minutes, until it is more pliable.  On a floured work surface, roll out dough to an 11 inch circle.  Lift dough into a 9-inch tart or flan pan with a removable bottom and press to fit the bottom and sides.  (If the pastry tears, gently pat it in the pan; it’ll be fine once it bakes.)  Trim the edges.  Refrigerate for 30 minutes.

Meanwhile, preheat oven to 425 F. Prick bottom and sides of crust to prevent shrinkage. Bake for 10 minutes. Reduce over temperature to 350 F and bake for 8 to 10 minutes or until golden. Let cool completely.

Remove crust from pan and place on a serving plate. Spread lemon curd inside. If using, sprinkle blueberries/raspberries over top.

Mom's note: The crust is very finicky and is difficult to lift into the tart pan. Just press it together with your fingers in the pan and it will be good to go. I have to admit the crust was kind of tricky to work with.