Best Lemon Curd Tart With Summer Berries And Berry Coulis Whipped Cream Recipes

PAVLOVA WITH BERRIES AND LEMON CURD WHIPPED CREAM

Steps:

• For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads.
• Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks.
• Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving.
• For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes.
• Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble.
• When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar.

LEMON CURD TART

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.
• In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.
• In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
• In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.
• When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.

LEMON CURD CREAM TART

Steps:

• Preheat oven to 325°.
• To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
• Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
• To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
• Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
• Remove the curd from the heat.
• If it's lumpy, strain through a wire strainer.
• Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
• Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
• Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.