Tangy Homemade Lemon Curd is so easy to make and miles better than the jarred versions!
Having a lemon tree makes life so much better. Walking into the back yard and picking a lemon or two for the day makes me so happy. It’s life back to the basics.
When your lemon tree is overflowing you make lemon curd, because who the heck doesn’t love that sweet, tart, lemony goodness? Put it on a cake, lather it all over a scone, fill it in a tart shell.. or just devour it with a spoon. Whichever works honestly. Or fold in some whipped cream for creamy lemon dreams.
I made lemon curd last week for a lemon cake that was topped with lemon curd and fresh cream. The lemon cake was not perfect, I need to work on it. But my sister did claim it was her new favorite, so I must be close! Hopefully soon you will see the lemon cake here.
Lemon curd is simple to make just make sure you ensure enough time to chill the curd, this is why I often make it a day or two in advance. I adore making parts of recipes in advance, makes life so much easier. Like my Cinnamon Rolls that I start the night before and pretty much just bake in the am.
Stay tuned for the lemon tarts I made with this gorgeous curd! Or like I said earlier just grab a spoon or strawberry to dip into this beauty.
In a nonreactive pan over medium heat place the lemon juice and zest, just to warm not boil.
In a nonreactive bowl mix together the eggs, egg yolks and sugar. Whisking until fully combined.
Slowly pour a small amount of the warmed lemon mixture into egg mixture whisking until combined and add remained of warm lemon mixture (this ensure the eggs are tempered, not scrambled!)
Once all of the lemon and egg mixture are fully combined add it all back to the pan and place over medium heat, stir continuously with a wooden spoon. Cook for 2-3 minutes the temperature should be around 170F and when you draw a line with spoon a line that quickly covers itself up should form. You will notice the mixture has thickened up but still smooth.
Take off heat and immediately stir in butter cubes to bring temperature down. Once butter is fully combined add in heavy cream, vanilla extract and salt.
Pour into container and cover with plastic wrap that is directly on to of the lemon curd. You want it fully covered so a skin doest not form on top. Chill for at least 2 hours. Use within 3 days.
Oreo cookie crust, Guinness & Dorda Double Chocolate Liqueur Filling, Dorda Double Chocolate Liqueur Whipped Cream and Salted Caramel make this Boozy Chocolate Tart one you won’t be able to say no to!!
SOOOO tonight I saw Michael Buble in concert let me just say OH MY FREAKING GOSH THAT CONCER WAS AMAZING!!!!!!!!!!!! I literally cried while listening to some of the songs. I have been itching to see him for years but there was always some sort of conflict. This year my sisters and I bought 2 tickets for our parents as their Christmas present. But my mom was sick and my dad wouldn’t go without her so my sisters were going to go. But, naturally I wanted to go as well but I had work. Well, I asked around got my shift covered but was not sure if we could get anotehr ticket.
Luckily my sisters best friend works in the box office of this venue and pulled a few strings and viola I had a ticket!!! Naturally I brought some baked goods to the ticket office as a thank you, it’s what us bakers do- thank people with food! LOL
We got our tickets and we had 5th row!!!!! Seriously haven’t been this close since I saw the Spice Girls reunion tour a few years ago. I cannot speak highly enough of how Michael Buble interacted with the audience and he also kind of took everyones breath away, what a talented guy!!! If you ever get the chance to go see him, do it, so worth the money. I felt sad that my parents couldn’t go because they LOOOVE him as much as we do… guess it looks like more Buble tickets will be bought next time he is in town!! I cannot wait to see him again!!!
Anyways this tart, it’s boozy!! As in if you don’t like the taste of alochol it ain’t for you!! This tart was delicious!! I devoured it and also took some to work to share because I am nice like that 😉 Seriously though, Oreo cookie crust, alcohol, chocolate and salted caramel- that is some of the best ingredients ever so it has to be good!!! I hope you give this Boozy Chocolate Tart a try, perfect for an adult Christmas party!!
Oreo cookie crust, Guinness & Dorda Double Chocolate Liqueur Filling, Dorda Double Chocolate Liqueur Whipped Cream and Salted Caramel make this Boozy Chocolate Tart one you won't be able to say no to!!
22 Oreo Cookies, finely ground
4 tbsp butter
1 cup Guinness Stout, cooked down to 1/2 cup
1/2 cup milk
3/4 cup heavy whipping cream
1/4 cup Dorda Double Chocolate Liquer
2 tbsp brown sugar
2 tbsp unsweetened cocoa powder
2 tbsp cornstarch
2 ounces/ 1/4 cup good bittersweet chocolate, finely chopped
1/2 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup Dorda Double Chocolate Liquer
2 tbsp powdered sugar
1/4 cup salted caramel
Preheat oven to 350F and grease a 9 inch tart pan with a removable bottom.
Combine crushed oreos and melted butter. Press into tart pan and bake for 15 minutes. Remove and let cool on wire rack as preparing filling.
In a medium saucepan over medium heat whisk together the guinness, milk, cream, liqueur, brown sugar, cocoa powder and cornstarch. Bring to a boil then let simmer whisking constantly for 2-3 minutes.
Remove saucepan from heat and whisk in chocolate and vanilla. Whisk until smooth. Pour on top of Oreo crust. Place a piece of wax paper on top of filling to prevent a skin from forming. Chill for 3 hours.
Boozy Whipped Cream
In the bowl of an electric mixer fitted with a whisk attachment combine whipped cream, liqueur and powdered sugar until stiff peaks form. Spread on top of chilled tart and drizzle with salted caramel