Usher in springtime with a smooth and silky lemon tart. At first bite, you taste the zesty lemon curd, then the sweet and bright flavor of raspberry preserves, followed by the crisp gingersnap crust. Richly hued and flavored, this dessert makes a lovely addition to the Easter table.
Yield: One 8-inch tart
Active Time: 15 minutes
Total Time: 2 hours and 45 minutes
For the lemon curd:
4 large eggs
1 cup sugar
Scant 1 cup lemon juice
Zest of 3 lemons
2 3/4 sticks butter, cut into chunks
1 cup raspberry jam
For the gingersnap crust:
15 ounces gingersnap cookies
1 1/2 sticks butter, melted
2 teaspoons vanilla extract
Preheat oven to 350 degrees and line bottom of 8-inch springform pan with parchment paper.
Make the lemon curd
In medium-sized saucepan, whisk together eggs and sugar, then stir in lemon juice and zest. Place saucepan over low flame and constantly stir mixture until it thickens and coats back of the spoon. Remove from heat and let mixture cool to just warm, then strain into bowl of a stand mixer fitted with the whisk attachment. With the mixer running, gradually add in the butter one piece at a time, mixing until thoroughly combined. Store covered in the refrigerator at least 2 hours.
Make the crust
Place gingersnap cookies in the bowl of food processor and process until finely ground. Transfer to large bowl, pour in melted butter and vanilla extract, and stir to combine. Press crust into bottom and sides of prepared springform pan. Place pan on baking tray and bake 15 minutes in oven. Let cool completely.
Assemble the tart
Spread raspberry jam in the bottom of tart crust. Pour in lemon curd and smooth top. Place in refrigerator 10 minutes or until ready to serve.
Photo credit: Paul Delmont
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