Indulge in the refreshing and tangy goodness of a delightful lemon curd tart. This recipe combines the zesty flavors of lemons with a buttery crust and a hint of creamy goodness. Get ready to savor the perfect balance of sweet and tart in every bite.

Start with the star of the show, the lemon curd. To create this luscious filling, you'll need the zest and juice of four lemons. Combine the lemon zest, lemon juice, large eggs, softened unsalted butter and granulated sugar in a medium glass bowl. If you don't have a double boiler, no worries! Simply place the glass bowl over a pot of boiling water, ensuring that the bottom of the bowl doesn't touch the water. This gentle heat will gradually thicken the mixture, so keep stirring with a rubber or wooden spoon for about 10 minutes. You'll notice the curd starting to thicken beautifully.

Once the lemon curd has reached the desired consistency, transfer it to another glass bowl at room temperature. To prevent a skin from forming on the surface, cover the curd with plastic film, making sure it touches the surface. Allow the curd to cool and set in the refrigerator for a minimum of 2 hours. This cooling time will enhance the texture and ensure a velvety smoothness that melts in your mouth.

Now, move on to the tantalizing shell that will cradle this dessert. Before baking the pie crust, lightly dust it with granulated sugar for a touch of sweetness. Follow the instructions on the package to prepare the crust to golden perfection. Once baked, let it cool completely, providing a sturdy base for the tart.

It's time to bring the filling to life. In a bowl, combine the softened cream cheese with half of the chilled lemon curd. Mix them together until well incorporated, creating a creamy and tangy blend. Transfer this delightful mixture to the prepared pie crust, spreading it evenly to create a smooth layer of lemony goodness.

For an artistic touch, you can spoon dollops of the remaining lemon curd onto the surface of the tart. Use a toothpick to gently swirl and create beautiful patterns if desired. Now, exercise a bit of patience and allow the tart to cool for a minimum of 4 hours. This resting time will help the filling set and become firm, ensuring perfect slices when it's time to serve.

To add a burst of color and a burst of freshness, garnish the lemon curd tart with plump blueberries. Scatter them across the top as desired, enhancing the visual appeal of this delectable item. Once adorned, your lemon curd tart is ready to be sliced and served.

Delight in each forkful of this divine dessert, where the tanginess of the lemon curd dances on your taste buds, balanced by the sweetness of the crust and the creaminess of the filling. It is the epitome of a summer treat that will brighten any occasion.

Prep time:  20 minutes (plus cooling time)   |   Cook time:  20 minutes   |   Total time: 40 (plus cooling time)   |    Servings: 8  

Ingredients:  

Lemon Curd:  

• 4 lemons, zested & juiced  
• 4 Goldhen large eggs  
• ¾ cups Countryside Creamery Unsalted Butter, softened  
• 1 cup Baker’s Corner  Granulated Sugar

Shell:  

• 1 Bake House Creations Pie Crust  
• 2 tablespoons Baker’s Corner  Granulated Sugar
• 2/3 cup Happy Farms Cream Cheese, softened

Garnish:  

• 1 cup blueberries  

Directions:  

1. For the lemon curd, combine all lemon juice, zest, eggs, butter, and sugar in medium glass bowl over low heat of a double boiler.   If you don’t have a double boiler, bring water to boil in a medium size pot, with glass bowl on top of pot.
2. Continuously stir with a rubber or wooden spoon until mixture begins to thicken, about 10 minutes.
3. Once thickened, transfer to a room temperature glass bowl and wrap with plastic film touching the surface of the curd.  This prevents skin from forming on the curd. Allow to cool in refrigerator for a minimum 2 hours.
4. For the shell, prior to baking, lightly dust pie crust with granulated sugar and prepare according to package instructions. Once baked, cool completely.
5. To prepare the filling: combine cream cheese and half the lemon curd in a bowl and mix thoroughly. Transfer to prepared pie crust and spread until level.
6. Spoon dollops of remaining curd crust and flare with a toothpick, if desired. Cool for 4 hours to set.
7. Garnish with blueberries as desired, slice and serve.

Recipe Courtesy of Chef Trevor, ALDI Test Kitchen