Lingonberry Curd

LINGONBERRY CURD TART

Ingredients:

Crust:

1 box Anna's Thins (ginger or almond: we used almond, but ginger would be tasty too!)

5 tablespoons butter

1/3 cup brown sugar

Curd:

2 cups whole strained lingonberry (if you're getting frozen from Peterson's, thaw first!)

Zest of one lemon

Zest of one orange

Juice of one lemon

Juice of one orange

1 cup granulated sugar

2 large eggs

2 large egg yolks

4 tablespoons butter, room temperature

Dash salt

Crust:

1. Preheat oven to 375

2. Using a food processor, blender, or in a pinch, a gallon plastic bag and a rolling pin, crush Anna's thins into crumb

3. Melt butter and combine fully with brown sugar and crumbed thins

4. Press firmly into bottom of pie pan and up sides; bake 7-8 minutes or until just browning. Remove from oven and cool

Curd:

1. Heat strained lingonberries, sugar, both zests and both juices in a saucepan over medium-low heat; simmer about 10 minutes. Sugar should be fully dissolved

2. Use a blender or immersion blender to puree mixture. Press through a fine-mesh sieve. Return strained liquid to pot

3. In a small bowl, combine eggs and egg yolks. Temper the eggs -- slowly whisk in a cup of the warm lingonberry. This will prevent your eggs from scrambling when added to the pot. Once warmed, add the egg mixture back to the pot with the lingonberry mixture.

4. Cook over low heat for another 10 minutes; mixture will bubble slowly and should thicken. Remove from heat, add butter and dash of salt and stir until fully blended.

5. Chill curd in a bowl in the fridge for several hours -- cover with plastic wrap touching the surface of the curd to prevent a film from developing.

6. Once fully chilled, pour curd into crust. Refrigerate until served. Add your choice of garnish -- we garnished with some additional lingonberries, but you could also add a few springs of rosemary!