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

Ingredients Nutrition

  • Crust
  • 177.44 ml gingersnap crumbs, about 14 gingersnaps
  • 29.58 ml butter, melted
  • 14.79 ml sugar
  • Filling
  • 2 eggs
  • 2 egg yolks
  • 236.59 ml sugar, divided
  • 118.29 ml lemon juice
  • 88.74 ml butter, cut into small chunks
  • 177.44 ml 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.

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