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Strawberry and Lemon Curd Tart
For the Lemon Curd:
5 Egg yolks
1/2 c Sugar
1/4 c Fresh lemon juice
2 Lemons; grated zest of
6 tb Unsalted butter
Tart pastry for 9-inch tart
4 c Strawberries; stemmed
1/3 c Currant glaze, warm
To make the lemon curd, combine the egg yolks and sugar in a heavy-bottomed saucepan. Whisk vigorously for 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened; don't let it become too hot or the yolks will scramble. Remove from the heat and add the butter. Stir until smooth. Let cool, stirring occasionally. There should be about 1 cup. Transfer to a tightly capped jar and chill before assembling the tart.
Preheat an oven to 425 degrees. Roll out the pastry and use to line a 9-inch tart pan. Bake the crust fully, until browned and crisp. Cool completely before filling.
Spread the lemon curd in the cooled tart shell. If the strawberries are large, slice each one lengthwise into 2 or 3 pieces. Arrange the strawberries on top of the lemon curd. Brush with the warm currant glaze. Serve the tart as soon as possible.
Sweet strawberries heaped in a crisp crust make a beautiful tart, but a thin layer of lemon curd between the pastry and berries transforms it into something truly special. Lemon curd also makes a delectable cake or cookie filling, and it keeps the refrigerator for up to 10 days. If you wish, you can lighten the lemon curd by folding in whipped cream or beaten egg whites.
Source: Williams-Sonoma Kitchen Library; Pies and Tarts