- 3 tablespoons fresh lemon juice
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/2 teaspoons grated lemon peel
- 1 1/2 cups all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) chilled whipping cream
- 1 1/2 quarts fresh strawberries, stem end of each cut flat
Whisk eggs, sugar, and lemon juice in heavy small saucepan to blend. Add butter and lemon peel. Stir over medium heat until curd thickens to pudding consistency, about 8 minutes. Transfer to small bowl. Press plastic wrap onto surface of curd and chill at least 2 hours.
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 2 tablespoons cream and yolk. Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour. DO AHEAD Curd and dough can be made 2 days ahead. Keep chilled.
Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press firmly, forming double-thick sides. Pierce crust all over with fork; refrigerate 1 hour. Preheat oven to 400°F. Bake crust until golden, pressing with back of fork if crust bubbles, about 20 minutes. Cool crust completely on rack.
Spread curd in crust. Stand berries in curd. Strain jam into saucepan; warm briefly to thin. Brush jam over berries. Chill tart until glaze sets, at least 1 hour and up to 6 hours. Release tart from pan.
Strawberry flavoured lemon curd:
100gms HERSHEY’S Strawberry Flavoured Syrup
100gms cold butter, cut into small cubes
1/3 cup HERSHEY’S Chocolate Flavoured Syrup
2 tbsp HERSHEY’S Coco Powder
1. Preheat the oven at 180°C.
2. Add whole wheat flour in a bowl.
3. Add butter and by rubbing method (rubbing the butter and flour together). Make crumbs of the mixture.
4. Add HERSHEY’S Chocolate Flavoured Syrup and HERSHEY’S Coco Powder and knead the dough but not too much just enough to get the dough together.
5. Dust your worktable with flour and roll out the dough, upto 2cm thick.
6. Line your tart molds with the dough and prick it with a fork, to avoid puffing up.
7. Bake at 180c for 15- 20 mins.
8. Remove, let it cool and then demold.
For Strawberry Flavoured Lemon Curd:
1. Cream butter till smooth.
2. Add cornstarch and mix well to avoid lumps.
3. Add your HERSHEY’S Strawberry Flavoured Syrup and lemon juice and whisk well.
4. Zest a lemon into the batter and add one egg yolk and whisk well to avoid splitting the batter.
5. Cook this mixture in a saucepan on a very slow flame for 15 mins and stir to avoid curdling. Cook the mixture upto 70-75 degrees i.e. just before you reach the boiling stage and remove from the flame.
6. Strain the mixture and keep to cool.
For the final tart, pour the lemon curd into the tart and keep to set in the fridge.
Strawberry-Lemon Tart with a Pistachio Shell
Pistachio Tart Shell
- 100 grams (3.5 ounces) pistachios
- 1 1/4 cups all-purpose flour
- 1/3 cup confectioners sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled, cut into cubes
- 1-1.5 tablespoons ice water
- 1 egg white, lightly beaten
- Blitz the pistachios in a blender or food processor until very fine.
- Add the pistachios, flour, sugar and salt to the food processor and blitz until well combined. Add the butter and blitz for 5-10 seconds until the mixture is like large breadcrumbs. Slowly drizzle in the water while the processor is running on low and stop as soon as it starts forming large clumps.
- Tip the dough out onto a piece of plastic wrap and turn it into a flat disk.
- Refrigerate for a half hour.
- Preheat the oven to 350 F.
- Dust a large sheet of parchment paper with flour and sit the dough on top. Dust the top of the dough with flour, and then roll it out to a large circle about 3 mm thick. Place dough in tart tin and gently nudge the pastry down into the corners.
- Prick the base with a fork and line with parchment paper and baking weights.
- Bake for 20 minutes.
- Take away the parchment paper and weights, and brush the inside of the tart shell with beaten egg white all over the base and sides. Bake for 10 more minutes.
- Meanwhile start the lemon curd. (The dough will bake for 8 more minutes with the lemon curd.)
- 1/2 cup lemon juice
- 1 lemon, zest
- 5-6 fresh basil leaves, roughly chopped
- 2/3 cup sugar
- 1 pinch salt
- 6 tablespoons unsalted butter, cubed
- 2 large eggs + 2 large egg yolks
- Grab a fine mesh strainer before you start and have it ready within arm’s reach.
- In a medium saucepan (no heat yet), whisk together the lemon juice, lemon zest, basil, sugar, salt, egg yolks and eggs.
- Add the cubed butter and turn the heat to medium.
- Whisk slowly until the butter is all melted.
- Continue whisking steadily for several minutes until the mixture thickens to a thin custard consistency.
- Immediately pass the lemon filling through the fine mesh strainer (to discard the basil pieces) directly into the tart shell.
- Using an offset spatula, smooth out the top of the filling.
- Bake the tart for 8 minutes, until the filling has slightly set and turned slightly deeper in color.
- Set aside to cool.
- 500 grams fresh strawberries, hulled
- 1/3 cup confectioners sugar
- 1 teaspoon powdered gelatine
- 1 cup heavy/whipping cream
- Purée together the strawberries and sugar, and then strain into a saucepan to remove most of the seeds.
- Sprinkle the gelatine over the strawberry puree then stir over low heat until the gelatine has dissolved. Let it cool to room temp.
- Whip the cream to soft peaks. Mix 1/4 of the cream into the strawberry mix. Now gently fold the rest of the whipped cream through the strawberry being gentle so you don’t lose all the air you whipped into it.
- Gently spread the mixture over the tart. Place in the fridge for at least 2 hours to set.
- Decorate with fresh strawberries, crushed pistachios and lemon zest.
Learn to make pies, tarts and more classic desserts in Pastry & Baking Arts.
Strawberry lemon curd tart with gluten-free almond crust
I went to a dessert party last night. Every year during finals, my late advisor would host a dessert party at her home, bringing together people from all different academic communities for a night of relaxation, strange drinks, chocolate fondue, and ice cream sundaes. To continue this tradition, her research group hosted the same party in our lab last night - potluck style. Turns out dessert parties can be a major bummer for a dessertaholic who's given up gluten. Unless there's a gigantic platter. or two. of chocolate covered strawberries.
Every time I dreamed about the brownies and cookies spread across the table, I redirected my reach for another chocolate covered strawberry. and another. and another. So what? It's fruit. It's healthy. And today? I'm headache free. The night I caved and shoved a chocolate orange creamsicle cupcake in my face I should have exhibited the same restraint and stuck to this deliciously sweet gluten-free strawberry lemon curd tart with almond crust. Topped with a dollop of greek yogurt sweet cream. Hindsight is always 20-20.
Strawberry season (and stone fruit. and pretty much any juicy fruit season) holds my heart. Strawberries for breakfast. Lunch. Snack. Dinner. Dessert. It'll never grow old. You've got strawberries growing in your backyard? Great, let's be best friends. If wallpaper could really taste like strawberries like in Willy Wonka's factory, I'd paste it on every surface of the house and lick the walls all day long. That's not weird, right?
We served this strawberry covered tart as the gluten-free option when Lucas's pals came over for dessert a few weeks back. On a last-minute whim, I figured out how to make plain greek yogurt mimic sweet whipped cream. AH-MAZE-ING. Oh, greek yogurt, you sneaky devil, you. This healthier "whipped cream" tied all the tart flavors together - sweet, juicy, nutty, tart, and creamy. GF FTW! (Mom, that means: Gluten-free, for the win!).
Strawberry Lemon Curd Tart
This strawberry lemon curd tart is as refreshing as a glass of strawberry lemonade in this warm summer weather. When this time of year comes around, all I want to make is fruit tarts. I’ve made so many other fruit curds before, but I’m surprised I never mixed strawberries and lemons together. We’re in the middle of strawberry season right now, so this is a simple and beautiful way to enjoy (and preserve) some of them.
This strawberry lemon curd is the most perfect, delicate shade of pink, and it doesn’t lose its color while being cooked, so don’t worry! I used my favorite classic lemon curd recipe and adjusted it to add some perfectly ripe strawberries. You can use frozen strawberries instead of fresh, just make sure you cook them in a saucepan on the stove for several minutes to defrost and soften them before using them.
Because of the added liquid from the strawberry puree, this curd may take longer to cook than the lemon-only curd, and it won’t firm up as much in the saucepan. Make sure to cook it gently, stirring constantly, until it reaches 180 degrees F resist to urge to turn up the heat up high to make it cook faster. It should thicken but it will be looser than a custard. The curd will firm up more once it’s chilled in the refrigerator for a while. I found that the curd will also firm up considerably more once it’s spread in a thin layer into the tart shell, so if you’re making this curd to use as a tart filling, I would go with three eggs. If you want to use it as a spread and want a more cohesive, spreadable consistency, you can add another egg to the curd when making it. Like many recipes involving fruit, you can adjust based on the actual fruit you’re working with.
The result is both tart and sweet at once, and wonderful on anything from toast to scones. Spooned into a crisp, buttery tart shell and topped with some fresh berries, it tastes like summer concentrated into a candy. And the color just makes me happy (i’m partial to pink, if you haven’t guessed).
This summer looks a little different in our home: no traveling, no summer camp, no pool parties. But I’m still looking for ways to make the most of it, by exploring locally and taking advantage of more time together at home to involve my daughter Isabelle in my interests. She’s really taken an interest in baking with me we made this strawberry lemon curd together, and afterwards she even helped clean up! I think I’ve found my baking assistant for the summer.
Strawberry Lemon Curd
Getting a reputation can be a mixed blessing. I once revealed to the cook in our local deli that we own chickens, and from that day on, whenever I walk through the door, she yells “Hey, chicken man!”. Over the years, we’ve made several friends in Beacon through introductions to our lemon curd. We’ll meet a new person, tell them about Nerds with Knives, and then their eyes will light up and they’ll exclaim “I made the lemon curd! It was so lemony!” It’s very flattering, but it does mean we feel that we have to keep ahead of expectations. After all, we can’t coast on lemon curd forever. So it’s a good thing that we have a glut of garden and local farm strawberries, because that means we can make Strawberry Lemon Curd! (It’s like normal lemon curd. But with strawberries.)
As we become more familiar with the fruits and vegetables that we’re able to grow in our garden, as well as the high quality of local, seasonal farm produce, we’re less and less inclined to rely on foods that are grown elsewhere and shipped across the country. Some of our absolute favorite fruits, like tomatoes and strawberries, are so very, very good when perfectly fresh and ripe, and so very, very awful when they’re not. These strawberries-from-elsewhere can be so tempting at the grocery store in early Spring, when it’s been months since we’ve had sight of a real berry, and we are led by the nose to believe what we’re buying will taste amazing (they don’t) and will definitely not go rotten within two days (they do).
That’s certainly a factor if you want to eat them straight out of the punnet, but does it matter that much if you’re cooking up the strawberries for a baked pie filling or strawberry lemon curd? We really think it does. Strawberry varietals grown for mass distribution are specifically selected to be able to travel well, and they’re picked early, so that they’ll ideally ripen in time for the customer to pick them from the shelves. Because berries bruise so quickly, they can’t be washed, and are prone to develop molds on their journey. These are kept dormant while the fruits are cool, but bring them into your warm house, and they will rot even before they properly ripen. If you have the option, please do support your local farm by looking out for fresh strawberries when they have them. We bought several quarts of berries from the Fishkill Farm stand at Beacon Farmer’s Market last weekend, and they were ready to eat on day 1, but have amazingly lasted in the fridge an entire week. So we made curd.
For any readers who aren’t familiar with our curd legacy, here’s a quick recap. We honeymooned in Scotland, met an old couple, ate their delicious curd, drove off, forgot to pay, the guilt consumed our every waking hour, we made curd of our very own, it was lemony and delicious, we put it into zucchini cake, we adapted it into lemon bars, we mixed it with rhubarb and made it into tarts, we mixed it with blueberries and made that into tarts too. OK! Now you’re all caught up. Along the way we’ve mused on the sometimes surprising color of the resulting curd. The blueberry variety came out shocking pink. The rhubarb variety looked like a hospital wall. This time, we had an inkling that the orange eggs, yellow butter and red berries would combine around the salmon-pink part of the spectrum, more like a mellow tomato soup color. Turns out, we were right.
As with the other fruit curd combinations, when making strawberry lemon curd, we cook down the berries first with a little sugar to form a puree, strain the resultant juice from the pulp, and let it cool before we mix it with the eggs and butter (we don’t want to end up with strawberry scrambled eggs). And really cooking the fruit down is the longest stage: the butter, sugar and eggs are combined in a stand mixer (or in a bowl with a hand mixer), and once it’s all put into the pot (use a good-quality heavy-bottomed pan) to bring near a simmer, it will combine remarkably quickly: about ten minutes standing over the stovetop and stirring gently, and once it thickens, let it cool and thicken further before storing in jars in the fridge.
We had some on top of vanilla ice cream and can tell you it was a perfect combination. It will also earn points slathered on toast or heaped onto pound cake.
Strawberry Lemon Curd Cheesecake
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This Strawberry Lemon Curd Cheesecake is the perfect way to use those fresh summer strawberries.
Our favorite way to start our weekend off is with a trip to one of our local Farmer’s Markets. This weekend we headed downtown to the Portland Farmer’s Market and the Oregon strawberries were out in force! I picked up a pint of fresh berries and along with the berries that are ripe in my own garden I made this delicious lemon curd cheesecake with strawberry lemon curd topping!
I love the combination of strawberry and lemon. Lemon is great with just about anything, but in the summer, strawberries and lemon curd are the top of my list. And the combination of cream cheese, whipping cream and lemon curd is perfection.
The crust is almond flavored butter crust that is baked and then filled with the cream cheese mixture.
The lemon curd cheese cream mixture is spread into the crust and then topped with sliced berries. I have these two amazing strawberry tools I use anytime I am working with strawberries. If you love strawberries and you don’t own these two things – you must! They are pretty much life changing when it comes to hulling and slicing strawberries. The strawberry huller and the strawberry slicer are amazing!! Seriously, get yourself one.
After I sliced the strawberries and topped the tart with them I warmed up the remaining lemon curd and drizzled it over the top. More lemon goodness. You could also use strawberry jam if you prefer.
- 4 cups sliced fresh strawberries
- ½ cup sugar
- 2 tablespoons cornstarch
- ¼ cup fresh lime juice
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons butter
Process strawberries in a blender or food processor until smooth, stopping to scrape down sides as needed. Press strawberries through a large wire-mesh strainer into a medium bowl, using back of a spoon to squeeze out juice discard pulp and seeds. Combine sugar and cornstarch in a 3-qt. saucepan gradually whisk in strawberry puree and fresh lime juice. Whisk in 3 large eggs and 2 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and whisk in butter. Place plastic wrap directly on warm curd (to prevent a film from forming) chill 8 hours. Serve with hot biscuits, Strawberry-Lemonade Muffins, or use as a filling for tart shells.
Strawberry and Lemon Curd Tart with Almond Coconut Crust
We had another cold snap a few days ago but I’m holding on to hope this was the last one of the year. Sunday brought the most amazing warm and sunny day that drew us outside for a morning of yard work. Later in the day, I made my weekly jaunt to the farmer’s market for grocery shopping. Always attempting to cook seasonally, I was on the hunt for fruits and vegetables that speak to spring. Strawberries are one of the first fruits to ripen in the spring and early summer and the beautifully ripe ones I found on Sunday called for some kind of delicious dessert.
When I make a stop at our neighborhood bakery I’m always drawn to the fruit tarts. Not only are they delicious with the crust and cream filling, but the layered fruit on top makes a beautiful presentation. The secret to making the fruit glossy is to brush the berries with a glaze of slightly warm apricot or apple jelly. Many times the tarts are filled with pastry cream, but for this recipe I wanted to do something different so I decided to incorporate lemon as an accompaniment to the strawberries. Lemon curd seemed like the perfect filling for this tart.
I used about a pound of strawberries for this recipe, but some of the edges were left over. I’ll use them later in a salad. If you have a mandolin, by all means use it to slice the berries. You’ll get uniform slices and the process goes much more quickly. Proceed with caution, though, as it’s very easy to slice your finger. If you don’t own a mandolin, then simply cut the stem end off of the strawberries, place the cut side down on a cutting board, and slice with a knife.
If you’ve ever made strawberry shortcake, you know that strawberries contain a lot of liquid and if you cut them and leave them for a while they start releasing the liquid. For that reason, I would recommend serving the tart soon after you place the strawberries on top.
This tart screams spring and I feel confident that you’ll love the way the lemon curd enhances these delicious spring berries. Try this recipe and impress your guests at your next dinner party.
Pound Cake (home made or store bought) (can also use a sponge or butter cake or ladyfingers)
1/2 pound (225 grams) fresh strawberries , sliced
1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
2 - 3 tablespoons (25 - 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
4 crushed Amaretti Cookies or shortbread cookies (home made or store bought)