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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Delicious lemon curd dessert from Bev Bennett. Ingredients:
3/4 cup gingersnap crumbs, about 14 gingersnaps |
2 tablespoons butter, melted |
1 tablespoon sugar |
2 eggs |
2 egg yolks |
1 cup sugar, divided |
1/2 cup lemon juice |
6 tablespoons butter, cut into small chunks |
3/4 cup whipping cream |
3 large strawberries |
Directions:
1. Preheat oven to 325°.
2. To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
3. Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
4. To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
5. Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
6. Remove the curd from the heat.
7. If it's lumpy, strain through a wire strainer.
8. Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
9. Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
10. Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.
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