Lemon Berry Tart Recipe
Lemon Curd, Macerated Berries, Vanilla Semi Fredo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lemon Berry Tart Ingredients
Method
Instructions
- 1
Prepare the Tart Crust
Preheat the oven to 350°F (175°C). Bake the crust for 20-25 minutes or until lightly golden. Allow to cool.
- 2
Make the Lemon Curd
In a saucepan, whisk together eggs, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring constantly until thickened (about 10 minutes). Remove from heat and add butter, stirring until melted. Pour the lemon curd into the cooled tart shell and refrigerate until set (about 2 hours).
- 3
Macerate the Berries
In a bowl, combine mixed berries with granulated sugar. Toss gently and let sit for at least 30 minutes to allow the berries to release their juices.
- 4
Prepare the Vanilla Semi Freddo
In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, whisk together egg yolks and sugar until pale. Gradually fold the whipped cream into the egg mixture along with vanilla extract. Pour into a loaf pan and freeze for at least 4 hours.
- 5
Assemble the Tart
Once the lemon curd has set, top with macerated berries and serve slices with a scoop of vanilla semi freddo on the side.