Saturday, November 22, 2014

cranberry lemon curd tart~

cranberry lemon curd tart

gingersnaps crushed

bake at 400 for 10-15 until browned and crunchy. cool before filling.

1/2 c lemon juice
1/2 c water
4 cups cranberries
1 c sugar
5 egg yolks

bring to boil then simmer 5-10' until berries have burst. put in blender to puree, then strain back into pan. (after straining mine i don't think i would bother with this step...) add egg yolks and cook until thickened. pour into cool crust, serve with fresh ginger whip cream.

this would also be excellent with a meringue topping~

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