Recipe

Sweet Strawberry N Zippy Lemon Tart Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 4 months ago Fresh, ripe strawberries complement the tangy lemon filling in this tart. A very fresh and colorful dessert to serve any time of the year, but now there are a lot of strawberries looking luscious, so don't wait for a special occasion because your fam... More Prep:30m Cook:30m Servings:9	Mystic_rive
	sugar crust cornstarch lemon juice eggs butter currant jelly strawberries

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Ingredients

CHILL TIME 1 HOUR

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Crust

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1 1/4 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1/2 cup (1 stick/4 oz) cold butter

1 egg yolk, beaten

2 to 3 tablespoons cold water

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Filling:(OR 1 (12OZ JAR LEMON CURD)

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2/3 cup granulated sugar

4 teaspoons cornstarch

1/4 cup lemon juice

1/4 cup water

3 egg yolks, beaten

1/4 cup (1/2 stick/ butter)

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Topping:

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1 tablespoon red currant jelly

3 cups sliced strawberries

Directions

Preheat oven to 425 degrees

Combine flour, 1 tablespoon sugar and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.

Add 1 egg yolk. Stir in enough water with fork just until flour mixture is moistened. Form dough into ball.

Roll out dough between two pieces of waxed paper to 11-inch square. Remove waxed paper.

Place into ungreased 9-inch square tart pan with removable bottom. Press into pan; trim excess pastry. Prick bottom and sides with fork. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

Meanwhile, combine 2/3 cup sugar and cornstarch in 1-quart saucepan.

Stir in lemon juice and 1/4 cup water.

Cook over medium-high heat, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Remove from heat.

Stir half of hot mixture into egg yolks. Return mixture to saucepan.

Cook, stirring constantly, over low heat until mixture boils and thickens (2 to 3 minutes). Remove from heat. Stir in 1/4 cup butter. Place plastic food wrap on surface of filling. Refrigerate at least 1 hour.

Just before serving, place jelly in small microwave-safe bowl. Microwave on HIGH until jelly is melted (15 to 30 seconds). Cool 5 minutes.

Meanwhile, spread filling into pastry; arrange strawberries on top. Drizzle with jelly just before serving.

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Tips:

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Substitute 1 (12-ounce) jar lemon curd for filling.

Prepare and refrigerate filling up to 24 hours ahead.

Roll dough into 11-inch circle. Place into ungreased 9-inch round tart pan with removable bottom.

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Comments

pinkpasta 1 year, 4 months ago said:
Lemon and Strawberry. What a wonderful combination!
Great recipe. Thank you for sharing! Bookmarking and will make for sure!
Raise em' up! High 5!

angieaugusta 1 year, 4 months ago said:
Wow...so nice&delicious.thx for the post...

ahmed1 1 year, 4 months ago said:
This is my favorite crust and the filling is also great..as always.

minitindel 1 year, 4 months ago said:
Wow sweet and tart together what a great combo this sounds divine jm thank you .......

lunasea 1 year, 4 months ago said:
Oh JoyMarie baby - you had me at "lemon curd". I can't wait to try this. Delicious and beautiful...yes! Hugs, Vickie

peetabear 1 year, 4 months ago said:
Yes you got me also with the lemon curd.!! strawberries and lemon curd and currant jelly ...it's over the top... thank you a 10 for you my dear

jett2whit 1 year, 4 months ago said:
This looks wonderful!! Got my 5

bluewaterandsand 1 year, 4 months ago said:
This is absolutely fabulous! I love lemon curd and strawberries so put them together, it has to be out of this world, fantastic!

trigger 1 year, 4 months ago said:
Wow Joymarie it shows you really know what I like when you post recipes like this Sweet Strawberry N Zippy Lemon Tart. Thank you

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