Lemon Curd Cream Tart

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.