Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa

Photo: Stephanie

Ingredients

1 tablespoon fresh lemon zest

1 cup fresh squeezed lemon juice

cups sugar

4 large eggs

3/4 cup plus 2 tblsp unsalted butter, cut into ½ ” pieces

cup sugar

cup water

3/4 cup huckleberries

1 tablespoon corn starch

Preparation

Lemon Curd

In a medium size sauce pan over medium-low heat, whisk together the lemon zest, lemon juice, sugar and eggs.

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 you’re whisking and you will know it is done once you can see traces of your whisk in the curd.

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.

Huckleberry Sauce

In a shallow pan, add water and sugar over medium heat. Stir mixture until sugar has dissolved (thus creating a simple syrup).

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..

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).

Pour sauce slowly over lemon curd. Using a butter knife, swirl sauce.

Huckleberry sauce can also be stored for up to 3 days.