lemon curd tart

Usually when fall and winter roll around I am super bummed out.

Losing all the wonderful spring and summer produce can suck. Strawberries are one of my favorite fruits.

But this year I was excited to see what fall and winter would have in store.

So far I have had a small love affair with pumpkin and pears. Butternut squash and apples have been frequent visitors as well.

Besides the delicious items mentioned above, Meyer lemons and pomegranates are popular fall fruits.

The first day I saw Meyer lemons at the store I picked up 2 bags. I already knew I wanted to make curd.

I also picked up a few pomegranates when I first saw them. They were bright pink, bruise free, and heavy. A sign of good fruit!

Once I finished with the curd I knew I needed to do something with it.

To balance the brightness of the curd I mixed it with cream cheese, and poured that into a crunchy crust.

The pomegranate arils inspiration came from an amazing looking cheesecake I saw on Beth Michelle. They are a must on the tart. The flavorful pop compliments the creamy layer perfectly.

If you want something a bit lighter to go with your pecan pie at Thanksgiving I highly recommend this tart!

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How to Make Lemon Curd

Making lemon curd is easy if you follow my no-fail recipe. With this recipe you don’t have to worry about the eggs over cooking, and curdling in the delicious lemony mix. This curd is bright, tart, and fresh. And it’s great on bread, scones, or as a tart filling.

You can also eat spoonfuls at a time, but be careful to not eat the whole jar in a day!

I know I always say to use organic ingredients, but it is especially important in simple recipes like this one. As you can see the ingredient list is short, so take advantage of the pure flavor and buy the best ingredients you can find.

If you don’t want to spend the time or money buying all organic ingredients, just buy organic lemons. You can avoid zesting a layer of wax into your curd.