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Lemon Curd Tart Recipe

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This recipe for Lemon Curd Tart, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Saturday, January 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 of 18 oz. tube refrigerated rolled sugar cookie dough
2 tsp grated lemon peel

Filling:
1/2 cup bottled lemon curd
3 cups fresh raspberries (about 1 pint)

Garnish:
fresh mint leaves

Directions:
Directions:
1. heat oven to 350F. Lightly grease 9" spring-form pan with removable bottom.
2. In a large bowl, work together dough and lemon zest with wooden spoon until well blended. (If dough becomes too soft to work with, refrigerate to firm for 10 minutes.) Press dough evenly on the bottom and 1/2 inch up sides of prepared pan.
3. Bake at 350F about 20 minutes or until golden brown and center springs back when lightly touched. Remove spring-form pan to wire rack. Using thin metal spatula, carefully loosen crust from side of pan. Remove side of pan; cool crust completely on wire rack.
4. Place crust on serving platter. Spread lemon curd over crust. Top with raspberries. If desired, garnish with mint.

Personal Notes:
Personal Notes:
From Family Circle Magazine

 

 

 

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