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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 side dish
spoonacular Score:11%

Spoonacular Score: 11%

 

You can never have too many dessert recipes, so give Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry San a try. This gluten free and vegetarian recipe serves 4 and costs $2.77 per serving. One serving contains 762 calories, 4g of protein, and 37g of fat. This recipe from Foodista has 1 fans. A mixture of tblsp butter, corn starch, cup sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so amazing. 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.

Ingredients

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

Equipment

potato masher
potato masher
butter knife
butter knife
sauce pan
sauce pan
whisk
whisk
sieve
sieve
bowl
bowl
frying pan
frying pan
potato masher
potato masher
butter knife
butter knife
sauce pan
sauce pan
whisk
whisk
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 butter
1 tablespoon corn starch
2 eggs
¾ cups huckleberries
1 cup fresh 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

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
761 Calories
3g Protein
36g Total Fat
110g Carbs
1% Health Score
Limit These
Calories
761
38%

Fat
36g
57%

  Saturated Fat
22g
141%

Carbohydrates
110g
37%

  Sugar
101g
113%

Cholesterol
173mg
58%

Sodium
344mg
15%

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%

Zinc
0.37mg
2%

Copper
0.05mg
2%

Vitamin B1
0.03mg
2%

Magnesium
8mg
2%

Fiber
0.36g
1%

Vitamin B3
0.23mg
1%

covered percent of daily need

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