"Like sipping strawberry lemonade in the back yard... but a smooth, velvety strawberry lemon curd. The perfect amount of sweet and tangy. Buttery graham cracker crust. The perfect summer dessert."
Strawberry lemonade tart
5
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Prep time: 1hr
Cook time: 10mins
Serves or Makes: 3
Recipe Card
ingredients
Strawberry lemon curd
- 1/2 cup fresh squeezed lemon juice
- 4 hulled strawberries
- 1 lemon, zested
- 1/2 cup sugar
- 3 eggs
- 6 tablespoons cubed cold butter
Method
Strawberry lemon curd
Step 1
Combine the zest of one lemon, sugar, strawberries, and lemon juice in a food processor. Blend until no large pieces of strawberries remain.
Step 2
Strain into a sauce pan. Whisk in eggs.
Step 3
Turn on heat, and add butter. Whisking frequently until thickened. About five minutes.
Step 4
Remove from heat, and pour into a bowl, cover with plastic wrap so plastic is touching the curd. Allow to cool completely.
Step 5
Pour cooled mixture into ramekins with crust. Place in fridge until ready to serve.
ingredients
Graham cracker crust
- 3/4 cup graham crackers, crushed finely
- 3 tablespoons melted butter
- 2 tablespoons sugar
Graham cracker crust
Step 1
Preheat oven to 375. Combine all ingredients in a food processor. Blend until finely crushed.
Step 2
Press into 3 ramekins. Use the bottom of a cup to pack it in, and up the edges.
Step 3
Bake for about 7 minutes, and allow to cool before pouring curd in.
Step 4
I use Marilyn's Gourmet Gluten Free Grahams.