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Lemon Tart with Fresh Berries

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Servings: 8
  • Course: Dessert

Bake this Lemon Tart with Fresh Berries for dessert that is sure to be a crowd favorite.

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Ingredients

  • For the Crust:
  • 2 cups of flour + more for dusting
  • ½ cup confectioners sugar
  • 1 stick of cold unsalted butter cut into small chunks
  • 1 egg
  • ½ teaspoon of vanilla
  • 4 ounces of cold water
  • For the Curd: 
  • 4 eggs
  • 4 egg yolks
  • zest of 1 lemon
  • ½ cup of lemon juice
  • ½ cup of sugar
  • 4 ounce of cold unsalted butter cut into small chunks
  • 2 cups of mixed fresh berries for garnish

Directions

Step 1

COMBINE eggs, lemon, lemon juice and sugar in a large metal bowl and place over a pot of simmering water to create a double boiler.

Step 2

WHISK the mixture until it becomes thick to form a lemon curd (about 7 to 9 minutes). Be sure to hold the bowl with a thick towel to prevent burning your hand.

Step 3

REMOVE the bowl from the heat and whisk in the cold butter until it is combined.

Step 4

TRANSFER the lemon curd to a bowl and cover with foil and place in the refrigerator until it has completely cooled.

Step 5

PLACE the flour, sugar and butter into a food processor and pulse until the butter is the size of a small pea.

Step 6

ADD in the egg, vanilla and water and pulse until just combined.

Step 7

PLACE the dough onto a flour-dusted surface and roll out until the dough is 1/8 inches thick.

Step 8

TRANSFER the dough into Reynolds® Bakeware pie pan and form until it fits. Trim off any access dough and pierce the dough all over the bottom of the pan using a fork.

Step 9

PLACE a sheet of foil over the pie dough and press down until it has formed to the pie shell and bake in the oven on 350° for 25 minutes. Cool completely.

Step 10

POUR the chilled lemon curd into the cooled pie crust and pour on the mixed berries and chill before serving.

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