Lemon Curd Tart with blackberries

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen

No matter what, we always keep a lemon in our fridge. Here, we put it to good use in this incredible-tasting lemon curd, pour it into your favourite pastry shell, and top with berries.

Ingredients

1 pie pastry

Lemon curd

6 egg yolks, room temperature

2 eggs, room temperature

1 cup sugar

3/4 cup fresh lemon juice

1/4 cup unsalted butter, cubed and chilled

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Preparation

For lemon curd, in a small bowl, whisk together eggs, sugar, and lemon juice. Pour into a small saucepan. Cook over low heat, stirring with wooden spoon until thickened, about 10 minutes or until mixture coats the back of the spoon. Remove from heat and mix in butter, piece by piece. Transfer to bowl. Cover and chill 1 hour or up to 2 days. Makes 1 1/2 cups lemon curd.

Preheat oven to 400°F.

Roll out pie pastry, pierce bottom of pastry with fork, line with foil, and fill with pie weights or dried beans; bake for 15 to 17 minutes. Remove weights and foil; bake until lightly golden, about 10 minutes. Remove from oven. Let cool completely before filling.

Spread lemon curd into prepared crust. Chill 2 hours. Slice and serve with blackberries.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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