Freshstrawberrieswithlemoncurd Recipes

FRESH STRAWBERRIES WITH LEMON CURD

Steps:

• In a small saucepan, combine lemon juice, butter and sugar. Bring to a boil, stirring constantly. Remove from heat. Cool.
• Place beaten egg yolks in a small bowl. Spoon 2 tablespoons lemon juice mixture into egg yolks, mix well then add back to remaining lemon juice mixture. Return to heat and slowly bring to a boil over medium heat, stirring constantly. Once mixture is boiling, remove from heat and cool.
• In a blender, combine 1/2 cup diced strawberries, sugar and water. Puree until smooth to form sauce.
• Place 2 tablespoons strawberry sauce on each plate. Top with 1/2 cup sliced strawberries and 1 1/2 tablespoons lemon curd.

STRAWBERRY LEMON CURD TART

Steps:

• For curd; 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 a small bowl.
• Press plactic wrap onto surface of curd and chill at least 2 hours.
• For crust; Combine flour, sugar and salt in processor; blend 5 seconds.
• Add butter; using on/off turn, blend until mixture resembles coarse meal.
• Add 2 TBS cream and egg yolk.
• Blend until moist clumps form, adding more cream by teaspoonfuls if dough is dry.
• GAther dough into ball; flatten into a disk.
• Wrap and chill 1 hour.
• (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, dorming 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 and serve.