Tangy Lemon Curd Tart

• 1/2 cup Land O Lakes Butter, softened
• 1/3 cup sugar
• 1 1/4 cups all-purpose flour
• 2 tablespoons milk
• 1/2 teaspoon almond extract
• 3 Land O Lakes Eggs
• 3 Land O Lakes Eggs (yolks only)
• 1 cup sugar
• 1 tablespoon freshly grated lemon zest
• 3/4 cup freshly squeezed lemon juice
• 1/2 cup Land O Lakes Butter, cut into 8 pieces
• Sliced fresh strawberries and/or blueberries
• Land O Lakes Heavy Whipping Cream, whipped, sweetened, if desired
• Mint leaves, if desired

1. Heat oven to 400F.
2. Combine 1/2 cup butter and 1/3 cup sugar in bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add flour, milk and almond extract; beat at low speed until well mixed.
5. Press dough onto bottom and up sides of ungreased 11-inch tart pan with removable bottom.
6. Prick dough all over with fork.
7. Bake 14-20 minutes or until light golden brown.
8. Cool completely.
9. Beat eggs and egg yolks together in 1-quart saucepan with whisk.
10. Whisk in 1 cup sugar, lemon zest and juice.
11. Cook over medium-low heat, stirring constantly with wooden spoon, 15-20 minutes or until mixture coats back of spoon and is thickened.
12. (Do not boil.)
13. Remove from heat.
14. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth.
15. Let mixture cool to room temperature, stirring occasionally, at least 1 hour.
16. Pour cooled filling into cooled, baked crust.
17. Refrigerate at least 2 hours.
18. Top with fresh berries.
19. Dollop each serving with whipped cream, if desired.
20. Garnish with mint leaves, if desired.

butter, sugar, flour, milk, almond, o lakes eggs, o lakes eggs, sugar, freshly grated lemon zest, freshly squeezed lemon juice, butter, fresh strawberries andor blueberries, cream, mint leaves

Taken from www.landolakes.com/recipe/880/tangy-lemon-curd-tart (may not work)