Lemon Tart with Fresh Berries

Serves 8


  • 1 ¾ cups of all-purpose flour
  • 1 tablespoon of sugar
  • pinch of salt
  • ¾ cup of Dutch Farms unsalted butter
  • 4 ounces of cold water


  • ½ cup of lemon juice
  • zest of 1 lemon
  • 4 Dutch Farms eggs
  • 1 cup of sugar
  • pinch of salt
  • 6 tablespoons of Dutch Farms unsalted butter
  • fresh sliced strawberries, blueberries, raspberries and blackberries for garnish
  • Optional Garnish: Dutch Farms Whipped Cream


  • Preheat the oven to 350°.
  • Crust: In a food processor add the flour, sugar, salt and butter and pulse on low until the butter is the size of rice. Next slowly drizzle in the cold water while processing on low until mixed in.
  • Form the dough to a tart pan and bake in the oven for 20 to 22 minutes or until the crust is lightly browned. Set aside.
  • Lemon Curd: In a double boiler on high heat whisk the lemon juice, lemon zest, eggs, sugar and salt constantly until it becomes very thick, like custard, about 6 to 8 minutes.
  • Finish by whisking in the butter until melted and the strain through a fine mesh strainer.
  • Pour the lemon curd into the crust and chill in the refrigerator for at least 2 hours before garnishing with berries and whipped cream.
  • Serve cold.