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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
Moscato Lemon Curd
large egg yolks
large whole eggs
cup granulated sugar
cup fresh lemon juice
Zest of 1 lemon
tablespoons white moscato
tablespoons cold unsalted butter, cubed
prepared tart or pie shell
ounces strawberries, hulled
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Berry Recipe