Lemon Curd Tart with berries

You can top with almost any fruit that you think would go well with lemons, but I thought the strawberries and blueberries worked extremely well. Honestly, if you just wanted the tart without the berries it would probably be good, too!

Crust

1 1/4 cup flour (156 g.)
1/4 cup sugar
zest from 1 large lemon
1/2 tsp. salt
1 stick butter
1 tsp. vanilla
1 egg yolk
1+ tsp. water


1. Mix together flour, sugar, salt and zest.

2. Cut in the butter using a pastry cutter or by rubbing between your fingers until it resembles course meal.

3. Beat together egg yolk, water, and vanilla, then mix together with the flour mixture

4. It will be VERY crumbly! Press into a tart pan, letting it go at least an inch up the sides

5. Pierce the bottom several times with a fork, then place in the fridge for at least 30 minutes



6. Preheat oven to 375. Place refrigerated pie into the oven for 16-18 minutes, until lightly browned; remove and allow to cool, but don't turn off the oven!

Lemon Filling

1 cup sugar
Zest from 1 large lemon
Juice from 2 lemons (presumably one used here and one used for crust!)
1/2 cup sour cream
4 eggs

1. Whisk together sugar, zest, and lemon juice.

2. Add eggs, whisk, then sour cream, whisk.

Putting it together

1. Pour lemon mixture into cooled crust (doesn't have to be cooled completely).

2. Place back into the oven and cook for 18-20 minutes; check to see if it's ready by pulling on the rack. You want it to be "set" but still jiggly in the middle.

3. Pull out of the oven and allow to cool. When it's cool enough to not rot everything in the fridge by increasing the temperature, put it in the fridge.

4. About an hour before serving, put on the topping.

Topping

Glaze: 3 T. Polaner's all fruit (if you don't have it, any jam should work), 1 T. water. Mix together and microwave for 30 seconds.

You can use any fruits you like to go on top, assuming that you think it goes well with lemon. I used strawberries and blueberries, but you could use just one or something else entirely, like raspberries. If you do use strawberries, be sure to hull them and cut them into smaller slices.

You can either mix the fruit with the glaze and place on top of the pie or place the fruit on first and spoon on the glaze.

Once it's glazed, place in the refrigerator until ready to be served.