Lemon Curd Tart / Lemon Pastry 🌞

"Lemon tree very pretty,
and the lemon flower is sweet,
but the fruit of the lemon
is impossible to eat."



Lemon Curd Tart
This showstopping dessert tastes just as luscious as it looks! A tangy lemon curd filling is layered on a from-scratch buttery shortbread crust (just press right into the tart pan, no rolling required!) and garnished with beautiful, fresh berries to make this Lemon Curd Tart the star of any show. Something else to love: this Lemon Curd Tart recipe preps in just 30 minutes. Top individual servings with sweetened whipped cream for an extra-sweet touch.

Ingredients

Crust

3/4 cup butter, softened
1/4 cup sugar
2 cups Gold Medal™ all-purpose flour

Filling

1 cup sugar
3 tablespoons cornstarch
1 cup water
1 1/2 teaspoons grated lemon zest
1/4 cup fresh lemon juice
2 egg yolks
2 tablespoons butter, cut into pieces
Fresh assorted berries and sweetened whipped cream, as desired


Instructions

Step 1
Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray.

Step 2
In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed. Stir in flour until blended (dough will be crumbly but can be pressed together). Pat and press dough very firmly on bottom and up sides of tart pan. Bake 14 to 18 minutes or until crust is set in center but still pale. Cool 15 minutes.

Step 3
In 2-quart saucepan, mix 1 cup sugar and the cornstarch. Gradually stir in water, lemon zest and lemon juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.

Step 4
In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in 2 tablespoons butter. Pour over cooled baked crust. Cool at room temperature 15 minutes; refrigerate at least 3 hours until set.

Step 5
When ready to serve, sprinkle fresh berries on top. Serve with whipped cream. Store loosely covered in refrigerator.


https://www.bettycrocker.com/recipes/lemon-curd-tart/49459be7-c794-4007-83a0-1384e34f23f7

****************************************************************************************************************



Lemon Pastry

These delicious lemon pastries, made with puff pastry sheets, have a sweet cream cheese and lemon filling, baked to a flaky perfection, and drizzle with glaze. A favorite lemon pastry recipe the whole family will enjoy.

Ingredients


2 Puff pastry sheets
22 ounce can lemon pie filling, only uses about ⅓ of a can

For the Cream Cheese Filling

4 ounces cream cheese, room temperature
¼ cup sugar
1 egg yolk
½ teaspoon lemon juice
½ teaspoon vanilla
1 large egg
1 ½ teaspoon water

For the Glaze

½ cup powdered sugar
1 ½ tablespoons lemon juice
½ teaspoon vanilla extract

Instructions


Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.
In a small bowl, whisk egg and water together until combined. Set aside.

Make The Pastry

Cut each pastry sheet into 8 strips.
Take two strips of puff pastry and pinch the ends together making one long strip.
Twist the strips until it forms a sort of braided piece.
Place one end of the long, twisted strip down onto the prepared baking sheet
and wrap the dough around it, starting in the center and creating a pinwheel
base. Using a fork and poke the center 4-5 times.

For the Cream Cheese Filling

In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
Add egg yolk, sugar, vanilla, lemon juice, and beat for 2 more minutes.
Add a spoonful of cream cheese mixture to the center of each pastry followed
by a spoonful of lemon filling.
Brush each pastry with the prepared egg wash.
Bake for 23-25 minutes, or until golden brown.
Remove from oven and let cool

For the Glaze Drizzle

While the pastries are cooling, mix powdered sugar, lemon juice and vanilla together.
Drizzle each pastry with lemon glaze when cool and enjoy.


https://www.greatgrubdelicioustreats.com/lemon-pastry/

🍋 🍋 🍋 🍋 Now pucker! Enjoy!