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Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa

 
One serving costs about $2.77 One serving costs about $2.77

$2.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:8%

Spoonacular Score: 8%

 

Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa requires roughly 45 minutes from start to finish. One portion of this dish contains around 4g of protein, 37g of fat, and a total of 760 calories. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.77 per serving. It works well as a dessert. 1 person has tried and liked this recipe. Head to the store and pick up tblsp butter, lemon zest, squeezed lemon juice, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is rather bad. Try Crepes with Lemon Curd and Fresh Raspberries, Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries, and Lime Curd Tart with Raspberries (Low Carb and Gluten Free) for similar recipes.

Tart works really well with Cream Sherry, Port, and Port Wine. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cup
0.75 cup unsalted tblsp butter
unsalted tblsp butter
1 Tbsp
1 Tbsp corn starch
corn starch
2
2  eggs
eggs
0.75 cup
0.75 cup huckleberries
huckleberries
1 cup
1 cup fresh squeezed lemon juice
fresh squeezed lemon juice
1 Tbsp
1 Tbsp fresh lemon zest
fresh lemon zest
1 cup
1 cup sugar
sugar
1 cups
1 cups sugar
sugar
1 cup
1 cup water
water
0.75 cup unsalted tblsp butter
0.75 cup
unsalted tblsp butter
1 Tbsp corn starch
1 Tbsp
corn starch
2  eggs
2
eggs
0.75 cup huckleberries
0.75 cup
huckleberries
1 cup fresh squeezed lemon juice
1 cup
fresh squeezed lemon juice
1 Tbsp fresh lemon zest
1 Tbsp
fresh lemon zest
1 cup sugar
1 cup
sugar
1 cups sugar
1 cups
sugar
1 cup water
1 cup
water

Equipment

potato masher
potato masher
butter knife
butter knife
whisk
whisk
sauce pan
sauce pan
sieve
sieve
bowl
bowl
frying pan
frying pan
potato masher
potato masher
butter knife
butter knife
whisk
whisk
sauce pan
sauce pan
sieve
sieve
bowl
bowl
frying pan
frying pan


Instructions

  1. Lemon Curd
  2. In a medium size sauce pan over medium-low heat, whisk together the lemon zest, lemon juice, sugar and eggs.
  3. Once sugar has dissolved, reduce heat to low and add the butter. Whisk continuously until all butter has dissolved (10-15 minutes). Curd will become thick while youre whisking and you will know it is done once you can see traces of your whisk in the curd.
  4. Remove curd from heat and pour through a fine sieve into a bowl. Curd can be used immediately or covered and stored in the fridge for about a week.
  5. Huckleberry Sauce
  6. In a shallow pan, add water and sugar over medium heat. Stir mixture until sugar has dissolved (thus creating a simple syrup).
  7. Add huckleberries to the simple syrup, stirring occasionally. Once berries start to burst, use a potato masher to mash the rest of the berries to get all of the juice out..
  8. Once the berries have been mashed, pour sauce through a fine sieve (to get rid of the skin and seeds). Mix corn starch with 1/4 tblsp warm water and mix until corn starch is dissolved. Add sauce back into sauce pan along with the corn starch to thicken. Stir until sauce is combined and thick enough to spread (about 5 minutes).
  9. Pour sauce slowly over lemon curd. Using a butter knife, swirl sauce.
  10. Huckleberry sauce can also be stored for up to 3 days.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.77
Ingredient
¾ cups unsalted tblsp butter
1 tablespoon corn starch
2 eggs
¾ cups huckleberries
1 cup fresh squeezed lemon juice
1 tablespoon fresh lemon zest
1 cup sugar
1 cup sugar
Price
$1.46
$0.03
$0.48
$6.41
$1.65
$0.50
$0.28
$0.28
$11.09

Nutritional Information

Quickview
759 Calories
3g Protein
37g Total Fat
109g Carbs
0% Health Score
Limit These
Calories
759k
38%

Fat
37g
57%

  Saturated Fat
22g
141%

Carbohydrates
109g
37%

  Sugar
101g
113%

Cholesterol
173mg
58%

Sodium
45mg
2%

Get Enough Of These
Protein
3g
7%

Vitamin C
26mg
32%

Vitamin A
1221IU
24%

Selenium
7µg
11%

Vitamin B2
0.16mg
9%

Vitamin E
1mg
9%

Vitamin D
1µg
7%

Folate
24µg
6%

Phosphorus
59mg
6%

Vitamin B5
0.47mg
5%

Vitamin B12
0.27µg
4%

Calcium
37mg
4%

Iron
0.65mg
4%

Vitamin B6
0.07mg
3%

Potassium
107mg
3%

Vitamin K
3µg
3%

Copper
0.05mg
3%

Zinc
0.37mg
2%

Vitamin B1
0.03mg
2%

Magnesium
8mg
2%

Fiber
0.36g
1%

Vitamin B3
0.23mg
1%

Manganese
0.02mg
1%

covered percent of daily need

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