The Most Extraordinary Lemon Cream Tart

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This has become my standard lemon curd/cream. I think it is absolutely marvelous. The first time I made it, it seemed a bit fussy. I came to the recipe again and made it with ease. It can be a bit tedious in the stirring to temp phase, but other than that, it comes together beautifully. I pour the hot creme into the blender jar and let it cool a bit. Then whizz it with the butter and strain it into a wide pyrex dish, cover with plastic film and refrigerate--the wide bottomed 2 quart measuring cup, pre-chilled, really speeds up the cooling process. It's ready to be piped into pie shells within a couple of hours. I use an unsweetened tart dough and mini tart pans and serve the tarts with a bit of whipped cream and some fresh fruit.

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