Author Notes
When life gives you lemons and moscato, you make moscato lemon curd. I thought nothing could be better than classic lemon curd, but I was wrong. The touch of white moscato in this version takes it to a whole new level. For this simple summer tart, I just spread the curd into a prepared tart crust and topped with fresh strawberries. It tastes like strawberry lemonade, in a tart, with a moscato twist. —foxeslovelemons
Ingredients
- Moscato Lemon Curd
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3
large egg yolks
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2
large whole eggs
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1/2 cup
granulated sugar
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1/4 cup
fresh lemon juice
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Zest of 1 lemon
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2 tablespoons
white moscato
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3 tablespoons
cold unsalted butter, cubed
- Strawberry Tart
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1
prepared tart or pie shell
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12 ounces
strawberries, hulled
Directions
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Make the Lemon Curd: In small saucepan, whisk together egg yolks, eggs, sugar, lemon juice and zest, and moscato. Cook over medium heat 7 to 8 minutes or until mixture is thick enough to coat spoon; whisking constantly.
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Remove from heat. Stir in butter a few cubes at a time, stirring until incorporated after each addition. Strain mixture through a fine-mesh strainer into a storage container. Cover and refrigerate at least 2 hours or up to 1 week before using.
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Make the Strawberry Tart: Spread chilled Moscato Lemon Curd in prepared tart crust (you may have a little bit of curd left over; reserve for another use). Top with strawberries, hulled side down. This tart is best served immediately after assembly.
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