I have made a terrible mistake. Truly awful, really. You probably already noticed and have been secretly scolding me, but I will confess anyway. I have been posting on Lemon & Mocha for six months and have yet to post a full-blown fresh lemon recipe. Whew, ok, now that the elephant in the blogosphere has been addressed I already feel a lot better. I know I was moments away from protest forums and lemon-lover blog trollers taking over so this recipe was posted just in time.
And I know once you taste this lemon curd tart with fresh berries you will forgive me because your mind will be so overloaded with delicious and joyful thoughts that you will forget I kept this recipe from you for so long. Lemon, like many other ingredients and flavors, took a while for me to cozy up to, but once I did, I fell madly in love. A romantic my-eyes-light-up-at-the-mention-of-its-name love, not an obsessive have-its-name-tattooed-on-my-chest-and-we-aren’t-even-exclusive love, just to clarify.
This tart is not only stunning, but incredibly easy, amazingly fresh and positively simple! If you’ve never had lemon curd, don’t let the name scare you away. It has the texture of pudding and will make you want to eat it with a spoon in the pantry closet so you don’t have to share. The lemon curd is sweet, but the tartness of the lemon flavor definitely pushes through to the forefront of your tastebuds. Paired with the flaky puff pastry, the sweetness of the berries and the light dusting of powdered sugar, this treat is the perfect fresh ending to a big holiday meal.
- ½ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup sugar
- 3 large eggs
- 4 tablespoons unsalted butter, diced into small pieces
- 1 sheet of puff pastry, defrosted according to package instructions
- ¾ cup blueberries
- ½ cup raspberries
- Powdered sugar, for dusting
- In a medium saucepan, whisk together the lemon juice, lemon zest, sugar and eggs. Place the saucepan over medium-low heat and stir in the pieces of butter. Whisk the curd frequently until the curd is thick enough that it keeps the mark of the whisk when you touch it to the curd in the saucepan.
- Transfer the lemon curd to a small bowl to cool. If there are small lumps of egg you can push the curd through a fine mesh sieve, but I typically skip this step. Cover the surface of the lemon curd with a piece of plastic wrap so that it’s completely touching the curd. Place in the fridge to cool.
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Unfold the sheet of puff pastry and lay on the prepared baking sheet. Bake for 20 minutes or until the top is golden brown.
- Let the baked puff pastry cool. Once the puff pastry is cool top generously with the lemon curd. Place the berries on top of the lemon curd then lightly dust with powdered sugar. To serve, cut into squares.
Lemon Curd from Sketches and Scribbles.