High Fructose Corn Syrup Free Lemon Curd Tart with Berries
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 3 tbsp powdered sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 1 pasteurized egg yolk
- 1 tbsp ice water
For the lemon curd
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¾ cup granulated sugar
- 4 pasteurized eggs
- 2 pasteurized egg yolks
- 6 tbsp unsalted butter, cut into ½-inch cubes
For the topping
- 1 ½ cups mixed fresh berries (strawberries, raspberries, blueberries, or blackberries)
- 2 tbsp apricot jam
- 1 tsp water
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Add the egg yolk and ice water, then stir with a fork until the dough just comes together — it will look shaggy but should hold when pressed.
- 2
Turn the dough out onto a lightly floured surface and press it into a flat disk. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom, aiming for an even thickness of about 1/4 inch throughout. Trim any overhang flush with the rim. Refrigerate for 30 minutes.
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