LEMON CURD TARTE

Lemon curd tarte

Lemon curd originated in England in the 19th century, but not as the lovely spread we know today. It was first made with lemon and cream that separated into “curds,” which were strained and pressed to fill tarts. Lemon curd is a spread made out of fresh lemon juice, eggs, sugar, zest, and butter. The eggs in the recipe thicken the mixture, giving it a custard-like consistency. It’s often used as a dessert topping or spread for cakes, cookies, tarts, etc. Serve this over Sponge Cake, with Strawberry Scones or Crepes.

Pricing:

• Slice $5.75
• Full size $45