Strawberry-Lemon Curd Tart

Our neighborhood farmers market opened today—hooray! Strawberries were the featured item for the day and the farmers had beautiful specimens for sale. I had already planned to make Ina Garten’s lemon curd tart this afternoon and knew sliced strawberries would be the perfect flavor accompaniment. (I made a few adjustments to the original recipe.) This dessert looks impressive, but it is pretty simple to pull off. Enjoy!

Strawberry-Lemon Curd Tart
3/4 cup butter, softened
1/2 cup sugar
1/2 tsp. vanilla extract
1 3/4 cups all-purpose flour
Pinch of salt
1/2 cup butter, softened
1 1/2 cups sugar
Zest and juice from 4 lemons
4 eggs
Pinch of salt

Sliced strawberries

1. Beat 3/4 cup butter and 1/2 cup sugar with an electric mixer just combined. Beat in vanilla, flour, and pinch of salt. Beat on low speed until the dough starts to come together. Spoon dough into a lightly greased 10-inch tart pan. Press dough into bottom and up sides of pan. Prick dough with a fork.

2. Bake at 350° for 15 to 20 minutes. Remove from oven to cool completely.

3. Meanwhile, beat 1/2 cup butter, 1 1/2 cups sugar, and lemon zest with mixer until creamy. Stir in the lemon juice. Add eggs, 1 at a time, beating until blended after each addition. Add in pinch of salt.
4. Pour lemon mixture into a saucepan and cook over low heat, stirring constantly, about 15 to 20 minutes or until thickened. Remove from the heat.
5. Pour lemon curd into tart shell. Cover and chill until ready to serve. Top with sliced strawberries just before serving. (If you add the berries too far in advance, your curd will become runny.)