Lemon curd cream tart

Name: Lemon curd cream tart
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 3/4 cup gingersnap crumbs, about 14 gingersnaps; 2 tablespoons butter, melted; 1 tablespoon sugar; 2 eggs; 2 egg yolks; 1 cup sugar, divided; 1/2 cup lemon juice; 6 tablespoons butter, cut into small chunks; 3/4 cup whipping cream; 3 large strawberries

Submitted by Hey Jude

"Delicious lemon curd dessert from Bev Bennett."

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Ready In:: 2hrs 30mins
Ingredients:: 10
Serves:: 4

ingredients

Crust
³⁄₄ cup gingersnap crumbs, about 14 gingersnaps
2 tablespoons butter, melted
1 tablespoon sugar
Filling
2 eggs
2 egg yolks
1 cup sugar, divided
¹⁄₂ cup lemon juice
6 tablespoons butter, cut into small chunks
³⁄₄ cup whipping cream
3 large strawberries

directions

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.