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Lemon Curd Tart

10 oz. crushed mandelbrot, Add 3 Tablespoons melted butter or margarine. blend and press into a 10 inch tart pan. Freeze until ready to assemble tart.


  • 5 egg yolks
  • 1/2 cup sugar
  • 1/4 cup lemon juice and the zest of one lemon
  • 6 Tablespoons cold sweet butter

    Raspberries and sliced canned peaches in its own juice


  • 1/2 cup peach juice
  • 1 teaspoon potato starch
  • 1 teaspoon lemon juice

    Chill until 5 minutes before ready to use.

    Whisk egg yolks together with sugar for 1 minute and add lemon juice and zest and whisk again. Cook over low heat until thick- ened. Remove from heat and add butter stirring until blended. Chill until ready to assemble. Then pour curd over crust.

    Top with fresh fruit as follows:
    Arrange raspberries as the border (single or double) and fill in the center artfully with peach slices. You may want to slice the peaches so they are a little thinner to arrange on the tart.

    To prepare glaze:
    Pour 1/4 cup of juice into saucepan and add the potato starch until blended. Then add the remaining 1/4 cup juice and heat until thickened and translucent. Stir in lemon juice and pour into glass bowl and chill until 5 minutes before using. Then brush glaze over each piece of exposed fruit and refrigerate until ready to serve.

    Mannette S Raines, East Amherst, NY

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