Cranberry & Meyer Lemon Curd Tart
1 12 ounce package Cranberries (separate 4 ounces aside)
1 cup sugar
3 large eggs
2 large egg yolks
2 teaspoons lemon zest
1/2 cup Meyer lemon juice plus 1 tablespoon regular lemon juice
Pinch of salt
3/4 cup (1 1/2 sticks) room temperature butter cut into small chunks
1 pre-baked 10” tart dough
Bring 8 ounces of the cranberries, sugar and 1/4 cup water to boil in a saucepan until the cranberries burst and are soft about 15 minutes. Cool and then puree in a food processor until completely smooth.
Over simmering hot water in a double-boiler cook the puree, eggs, egg yolks, lemon zest, lemon juices, salt and 1/2 cup sugar stirring with a whisk constantly until the mixture thickens, about 10 minutes. Strain through a sieve and allow to cool a few minutes before incorporating the butter. With your whisk add the soft butter one piece at time and beat until all is incorporated about 5 minutes (you can also use an electric beater). Pour into pre-baked tart pan.
This next process can be omitted but I cooked half of the extra 4 ounces of cranberries in a bit of sugar with water until they were completely cooked. Then I strained the juice on top of the tart to create a glaze.
For the sugared cranberries:
Place 1/2 cup sugar and a 1/4 cup water to boil in a sauté pan add some cranberries and cook for just about a minute. Immediately place on a rack to cool completely. Toss in sugar and place on top to tart.
Serves 8
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