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.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
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.
Back to top