Ingredients
![EBBCE9C6-C84C-4381-9E66-9B71C1363FC0 EBBCE9C6-C84C-4381-9E66-9B71C1363FC0](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/EBBCE9C6-C84C-4381-9E66-9B71C1363FC0-scaled.jpeg)
![385FE68F-56AF-47E4-8DB4-49D9F62C793E 385FE68F-56AF-47E4-8DB4-49D9F62C793E](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/385FE68F-56AF-47E4-8DB4-49D9F62C793E.jpeg)
![86EF1072-2DFD-4520-8F93-BCB9A536E2DC 86EF1072-2DFD-4520-8F93-BCB9A536E2DC](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/86EF1072-2DFD-4520-8F93-BCB9A536E2DC.jpeg)
A Word on Zesting
- zest your lemons prior to juicing
- always zest directly into other ingredients, the most intense flavour comes from the oil when zesting fruit and you loose it if you zest separately
- best tool for zesting is definitely a microplane
- try to use organic fruit when zesting
I needed 4 lemons to get 3/4 of a cup of juice
I added 1/4 teaspoon of pure lemon extract
The Crust
![4AF4BCFC-96B0-4AC2-ACD0-D930B2B282EC](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/4AF4BCFC-96B0-4AC2-ACD0-D930B2B282EC.webp)
![21E7A6E8-FA04-4E36-8B19-ACEBFAC23463 21E7A6E8-FA04-4E36-8B19-ACEBFAC23463](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/21E7A6E8-FA04-4E36-8B19-ACEBFAC23463-768x1024.jpeg)
![53767A12-27FE-4C31-9AD5-93E5E0BF8EF2 53767A12-27FE-4C31-9AD5-93E5E0BF8EF2](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/53767A12-27FE-4C31-9AD5-93E5E0BF8EF2-225x300.jpeg)
![1F826D60-794A-4C18-8342-30502E3BA35C](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/1F826D60-794A-4C18-8342-30502E3BA35C.jpeg)
- I went for a cookie crust: to bump up the flavour, I used lemon cream filled cookies
- I added 1 tablespoon/15 grams of flour to crumbs ( this helps bind the crust)
- I suggest making in a springform tart pan
The Filling
- It took roughly 8-10min for my filling to get thick
- I used an immersion blender to achieve a super smooth filling - worked amazingly
![4D7F6863-C865-4E3F-9A57-B9E00440A4DE](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/4D7F6863-C865-4E3F-9A57-B9E00440A4DE-scaled.jpeg)
The Results
My rating of this recipe is 5 out of 5. I definitely will make again. I don’t think I will ever go back to a regular lemon curd again. Adding sour cream and a large amount of butter gives this tart high marks for me.
I added some blueberries and a sprinkle of icing sugar to make this tart dessert show-stopping beautiful.
This is a community cookbook club where we want to see your photos of your end result. Don't forget to tag your photos on instagram with @smidgencookbookclub or post your photo on our facebook Bake Along with Smidgen
![C1A44A1D-8F4B-4276-A583-B73B1B25C603 C1A44A1D-8F4B-4276-A583-B73B1B25C603](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/C1A44A1D-8F4B-4276-A583-B73B1B25C603-scaled.jpeg)
![896656FA-99E9-44B2-B136-68B80968EDF1 896656FA-99E9-44B2-B136-68B80968EDF1](https://www.kitchensmidgen.ca/wp-content/uploads/2022/04/896656FA-99E9-44B2-B136-68B80968EDF1-scaled.jpeg)
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