Lemon Curd Tart with Sourdough Pretzel Crust and Blueberry Compote

Recipe courtesy Chef Peggy Magister
Show: America's Best Bites Episode: Crazy Water
TOTAL TIME: 3 hr 50 min
Prep: 45 min
Inactive Prep: 2 hr 15 min
Cook: 50 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

LEMON CURD:
  • 1 1/2 cups sugar
  • Juice and zest of 3 lemons (about 1/2 cup juice)
  • 4 ounces unsalted butter, room temperature
BLUEBERRY COMPOTE:
  • 2 cups blueberries
  • 3/4 cup sugar
SOURDOUGH PRETZEL CRUST:
  • 1 pint cucumber mint gelato or your favorite flavor, for serving
  • Fresh mint sprigs, for garnish
  • Lemon slices, for garnish
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Directions

Preheat the oven to 350 degrees F.

For the lemon curd: Process the sugar and lemon zest together until the zest is finely incorporated. Cream the butter, and beat in the lemon zest sugar. Add the eggs one at a time, followed by the lemon juice and salt and mix until combined.

Make a slurry by whisking together the cream and cornstarch. Pour the lemon mixture into a saucepan and cook over low heat until it begins to thicken, stirring constantly. Add the slurry (you may not need all of it) and continue to stir until the curd is fairly stiff but still spreadable. Remove from the heat and refrigerate until cooled.

For the blueberry compote: Cook the blueberries and sugar together over medium-low heat, stirring occasionally, until the sugar has dissolved and about half the berries have burst, 10 to 15 minutes. Remove and let cool.

For the sourdough pretzel crust: Combine the pretzel crumbs, graham crumbs and butter in a bowl and mix together. Press the mixture into a 9-inch pie pan to create the crust, and then bake until lightly golden brown, 20 to 25 minutes. Let cool.

Spread the curd into the cooled pie shell and refrigerate for at least 1 hour. Cut into 8 wedges. Put each on a plate and garnish with a generous dollop of compote, a scoop of gelato, a sprig of fresh mint and a slice of lemon.

Notes

Cook Notes: Freeze fresh berries at the peak of the season so that you have them on hand to use all year long. Any type of berry or fruit can be substituted for blueberries.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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5

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  • on April 29, 2014

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    I would have given this a five (curd is delicious), but the amount of eggs to be used is not listed in this recipe. I guessed and used 4 and did use all of the slurry. Has been in frig for 3 hours and still needs to thicken more. I hope they add the amount of eggs to fix this recipe and I hope this firms up before my guests get here in 6 hours.

    I have amended this to five stars. It thickened beautifully with the four eggs (still not updated).it was a Great dessert and will go in my personal cookbook!

    people found this review Helpful.
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