Lemon Curd Tart
- 3 Tbsp. butter, softened
- 1/4 C. honey
- 2 large eggs, lightly beaten
- 1/4 C. fresh lemon juice (seeds removed)
- Grated rind of 2 lemons
- Whole Wheat Pastry Crust - cooled (recipe below)
- Mint spring or small edible flowers (nasturtiums or pansies) for garnish
Blend the butter and the honey in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). When well combined, mix in the eggs, stirring constantly. Add the lemon juice and rind. Continue stirring until the custard thickens and coats the back of a wooden spoon. Fill the crust with the lemon curd and garnish with a sprig of mint or flowers. Set aside until the curd is set. Tastes best when served at room temperature.
Yield: 4 Servings.