STREAMING NOW: Feast with Friends
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Delicious lemon curd dessert from Bev Bennett.”
2hrs 30mins

Ingredients Nutrition

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


  1. Preheat oven to 325°.
  2. To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
  3. 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.
  4. 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.
  5. Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
  6. Remove the curd from the heat.
  7. If it's lumpy, strain through a wire strainer.
  8. 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.
  9. Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
  10. Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a