CURD LEMON TART

Ingredients-

Crust-

¾ cup butter, softened.

¼ cup sugar

2 cups all-purpose flour

Filling-

1 cup sugar

3 tablespoons corn-starch

1 cup water

1 ½ teaspoons grated lemon zest

¼ cup fresh lemon juice

2 egg yolks

2 tablespoons butter, cut into pieces.

Fresh assorted fruits and sweetened whipped cream, as desired

Steps in making-

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

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 centre but still pale. Cool 15 minutes.

3. In 2-quart saucepan, mix 1 cup sugar and the corn-starch. 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.

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.

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

Nutritional facts-

Calories- 300

Protein- 2 g

Carbohydrates- 39 g

Fats- 14 g

Benefits of the recipe-

This recipe has the sweetness with goodness of antioxidants, minerals, and vitamins for healthy heart, while helping to have improved eyesight and maintains the body to fight against infection adding to strong immune system.