Lemon Curd on a Molasses Tart

Lemon Curd on a Molasses Tart

I was in Arizona with my cousin last week and we had the opportunity to pick some lemons off a friend's lemon tree.  Of course we picked to many and madly tried to figure out what to do with them.  Cindy ended up juicing a bunch of them and freezing the juice.  She also made some amazing Lemon Curd.  We had lemon curd on lemon poppy seed scones which were fantastic and lemon curd on molasses ginger snap cookies.   We decided that next time we get to together at thanksgiving we will make some kind of molasses ginger tart with lemon curd.  I brought a few lemons home and tried out a a recipe last night.  I must say it turned out delicious, but just about everything tastes great with that lemon curd on it.    So here is what I did.    I dug though my recipes, and found a molasses sugar cookie recipe. 

Molasses Sugar Cookies

¾ c shortening

1 c sugar

¼ c Brer Rabbit Molasses

1 egg

2 tsp baking soda

2 c flour

½ tsp cloves

½ tsp ginger

1 tsp cinnamon

½ tsp salt

Melt shortening in the microwave, allow to cool slightly then add sugar, molasses and egg. Beat well.   Mix the dry ingredients then add to the molasses mixture. Mix well and chill thoroughly.  Form 1 inch balls then roll in granulated sugar.  Place on a greased cookie sheet 2 inches apart.  Bake at 375 for 8-10 minutes.  Take out of oven and let set for a few minutes to solidify some before taking off cookie sheet and placing on cooling rack. 

I made the dough as directed and pressed about 2/3's of it into my largest spring mold pan but this would work also on a pizza pan. Be sure and spray the pan with Pam or grease.  I baked it at 375 for 12 minutes regular bake then convection bake for about 5 more minutes.  You want it soft not over cooked but it should pull away from the sides of the pan a little and when you jiggle the pan it should be solid and not jiggly.  

 Let the this cookie cool --  I also made a bonus of a dozen cookies out of the remaining dough.  

While the cookie crust was cooling I made the lemon curd.  Cindy revised the recipe from Ina Gartner, the Barefoot Contessa's  that we found online.  I am going to write it how we did it.  The ingredients were the same but the technique was very simple and not the same way Ina recommends. 

Lemon Curd

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Zest 3 lemons, being careful to avoid the white pith using a tiny grater.  Put the zest in a bowl with the sugar and mix. 

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Once the lemon curd is cooled and the cookie crust is cool.  Remove the cookie crust from the spring mold pan.  I had to use a knife to get it off the bottom in a couple of spots.   Be sure and spray or grease the spring mold pan before baking the crust.  

Put the cookie crust on whatever you want to serve it on, and cover it with the lemon curd.  Chill and enjoy.