classic lemon curd tart

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Step by step

5 steps

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. Taste for salt and serve when it looks done.

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