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.
- 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
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.
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.
REMOVE the bowl from the heat and whisk in the cold butter until it is combined.
TRANSFER the lemon curd to a bowl and cover with foil and place in the refrigerator until it has completely cooled.
PLACE the flour, sugar and butter into a food processor and pulse until the butter is the size of a small pea.
ADD in the egg, vanilla and water and pulse until just combined.
PLACE the dough onto a flour-dusted surface and roll out until the dough is 1/8 inches thick.
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.
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.
POUR the chilled lemon curd into the cooled pie crust and pour on the mixed berries and chill before serving.
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