Gently press and form into the bottom and sides of an 8" round tart pan.
Turn out dough onto a lightly floured surface. If you have trouble making it stick together add a few more drops of water. Turn out mixture onto a piece of plastic wrap and form into a disk about 1 inch thick. Pulse to combine until the mixture resembles coarse crumbs – it should not be fully combined into a ball. Combine water, vanilla, and almond extract and drizzle over the mixture. Add in butter and pulse until butter is in pea-sized pieces. Combine flour, sugar, salt, and lemon zest in a food processor. She’s really taken an interest in baking with me we made this strawberry lemon curd together, and afterwards she even helped clean up! I think I’ve found my baking assistant for the summer. But I’m still looking for ways to make the most of it, by exploring locally and taking advantage of more time together at home to involve my daughter Isabelle in my interests. This summer looks a little different in our home: no traveling, no summer camp, no pool parties. And the color just makes me happy (i’m partial to pink, if you haven’t guessed). Spooned into a crisp, buttery tart shell and topped with some fresh berries, it tastes like summer concentrated into a candy. The result is both tart and sweet at once, and wonderful on anything from toast to scones. Like many recipes involving fruit, you can adjust based on the actual fruit you’re working with. If you want to use it as a spread and want a more cohesive, spreadable consistency, you can add another egg to the curd when making it. I found that the curd will also firm up considerably more once it’s spread in a thin layer into the tart shell, so if you’re making this curd to use as a tart filling, I would go with three eggs. The curd will firm up more once it’s chilled in the refrigerator for a while. It should thicken but it will be looser than a custard. Make sure to cook it gently, stirring constantly, until it reaches 180 degrees F resist to urge to turn up the heat up high to make it cook faster. You can use frozen strawberries instead of fresh, just make sure you cook them in a saucepan on the stove for several minutes to defrost and soften them before using them.īecause of the added liquid from the strawberry puree, this curd may take longer to cook than the lemon-only curd, and it won’t firm up as much in the saucepan. This strawberry lemon curd is the most perfect, delicate shade of pink, and it doesn’t lose its color while being cooked, so don’t worry! I used my favorite classic lemon curd recipe and adjusted it to add some perfectly ripe strawberries. We’re in the middle of strawberry season right now, so this is a simple and beautiful way to enjoy (and preserve) some of them. I’ve made so many other fruit curds before, but I’m surprised I never mixed strawberries and lemons together. When this time of year comes around, all I want to make is fruit tarts. For best results, use a micro grater.This strawberry lemon curd tart is as refreshing as a glass of strawberry lemonade in this warm summer weather. Zest only till the yellow part as the part beyond it becomes bitter. #Lemon strawberry tart how to
Refer to the article on How to make Whipped Cream on the blog for the perfect finish to your lemon strawberry tarts.These are the pillars on which your lemon strawberry tarts come out to be rockstars! Be careful with the lemon curd recipe and with the tart shell.This lemon tart also requires you to use lemon curd, which is my absolute favorite fruit curd! Tips to keep in mind while baking these lemon strawberry tarts
You guys do know that I always have you sorted when it comes to the difficult part of baking and therefore, you can learn how to bake tart shells easily upon checking out the How to make Perfect Tarts article on the website! The topping and the decoration are definitely secondary in my opinion and in order to nail these lemon strawberry tarts, forget everything and get working on your tart shell. They combine my two favourite ingredients- lemons and strawberries! According to me, the difficult part when it comes to baking tarts is the part wherein we need to get the tart shell together. Lemon strawberry dessert recipes are wonderful.
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