A gorgeous tart combining the sweet and tangy flavors of meyer lemon and raspberry. So easy to assemble and perfect for any special occasion.
Author: Just Jan's
Just Jan’s® Meyer Lemon Curd
or Lemon Curd of Choice
Unsalted Butter (1/3 cup)
Granulated Sugar (1/4 cup)
After well combined, add yolks of the
All-Purpose Flour (1 1/2 cups)
Salt (1 tsp)
Fresh Rosemary (1 Tbsp)
Add the flour mixture to the bowl containing the sugar and butter mix and mix together until dry and crumbly.
Divide the dough into 8 wide mouth mason jar lids or make it into one 10-inch tart pan with a removable bottom. Place the filled “tart pans” into the freezer for about 20 minutes.
While the dough is chilling, preheat the oven to 375 degrees F (190 degrees C).
Bake until crust turns golden brown around the edges, about 12 to 15 minutes. Cool completely on a cooling rack.
Fill with a few generous spoonfuls of
Just Jan’s® Meyer Lemon Curd (to taste)
and top with
Whipped Cream (to taste)
. Serve and enjoy!
Nutrition Per Serving
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