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If you are in Utah, I will be making this tart on Channel 2’s Fresh Living today, April 9th at 1pm.

 
Do you want to know one thing I love about spring? All of the lemon recipes that you start seeing.

I love lemon.

Seriously. Love. I can’t get enough of it. Savory or sweet. (Although I tend to be more drawn to the sweet – but I do have a bit of a sweet tooth!)

Last week, I was thinking about different ways I could change up a few lemon desserts. Out of the blue, I had this crazy idea – lemon curd plus marshmallow creme. Honestly, I had no idea how it would turn out, or if it would even turn out at all. All I could do is try, right?
 


 
I started with a simple graham cracker crust. Graham cracker crumbs, sugar and butter, bake it up, and let it cool. Then stir together some lemon curd and marshmallow creme. When I first started stirring these together, I thought to myself – this is never going to work. But you have to really whisk them together. Get in there, and use some of that muscle. I whisked for a couple of minutes, and tada! It all smoothed out and mixed together!! Pour that into your graham cracker crust, refrigerate for a few hours, and that’s all! A seriously simple dessert.

I went an extra step and made my own lemon curd. Not only is it cheaper than the store-bought stuff, but I think it tastes a heck of a lot better. And I have discovered that the higher your elevation, the longer it will take you to make it. Lucky people at sea level, I’ve heard that you can make a lemon curd in about 10 minutes. For me, here in Utah, it takes a good 30-40 minutes. The trick to a perfect lemon curd, in my opinion, is the double boiler and constant whisking. I’ll admit that I don’t whisk it constantly at the beginning, when it’s not warm yet, but the second it starts warming up, I whisk. And whisk. And whisk. I know, all of this whisking, right? I figure it’s my workout to earn a big slice of this tart when I’m done!!

If you are a lemon lover, you will go crazy for this tart. Hey, even if you aren’t a lemon lover, I’m guessing you’ll go crazy over it, too!!

 

Lemon Curd
 
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Full of lemon flavor, this lemon curd is easy and practically fool-proof!
Serves: 2 cups
Ingredients
  • ¾ cup fresh lemon juice (from 4-6 lemons)
  • zest from 1 lemon
  • ¾ cup sugar
  • 3 eggs
  • ½ cup butter, cut into small cubes
Instructions
  1. Fill a small pot with about 1 inch of water and place on the stove over medium heat.
  2. In a larger glass bowl, (you'll want it big enough to sit on top of the pot of water on the stove without the bowl touching the water), combine the lemon juice, lemon zest, sugar and eggs. Whisk well. Place on the pot on the stove, and start whisking.
  3. Whisking the whole time, cook until the mixture starts to thicken and will coat the back of a spoon. This will take anywhere from 10 minutes to 30 minutes. Once it has started to thicken, start adding in the butter. Add the butter, one cube at a time, waiting until one cube is almost melted before adding the next. Once all the butter has been incorporated, transfer the curd to a jar or container and refrigerate until cool.

Lemon Marshmallow Tart
 
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Total time
 
This lemon tart not only packs great lemon flavor, but it's extremely easy as well!
Serves: 6-8 servings
Ingredients
  • 1¼ cups graham cracker crumbs (9 whole graham crackers, or 1 sleeve)
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted
  • 2 cups lemon curd
  • 1 (7-oz) jar marshmallow creme
Instructions
  1. Prepare the crust: Preheat the oven to 350F. In a bowl, mix together the graham cracker crumbs, sugar and butter. Press into an 11-inch tart pan. Bake in the preheated oven for 6-8 minutes, or until golden brown. Remove and cool completely.
  2. When the crust is cool, combine the lemon curd and the marshmallow creme in a bowl. Whisk until smooth. Pour into the cooled crust, and refrigerate until set up, at least a couple of hours. Serve with diced strawberries or with raspberries.

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23 Responses to Lemon Marshmallow Tart

  1. Ashley says:

    This is lovely and looks refreshing and light. Perfect spring dessert!

  2. Katrina says:

    What a fabulous dessert! Yum!

  3. Kim says:

    I think you had a fabulous idea to mix lemon curd with marshmallow fluff. And, I’m totally with you….I just love lemon desserts!

  4. I love how unique this tart is! I love lemony tarts and combined with marshmallow puff just sounds so lovely!

  5. Becky says:

    Hi Deborah,
    This looks so delicious – but I do have a question. Does the lemon curd recipe you provided make the 2 cups of curd required for the tart recipe, or should that recipe be doubled? Thank you so much – keep the wonderful recipes coming!

  6. Cassie says:

    This is stunning! I love lemon desserts and I keep telling myself that I need to try lemon curd but haven’t done it yet. Now I know that I need to so that I can try this. My husband will love the marshmallow in the tart!

  7. I love all things lemon, and I especially love a good graham cracker crust!

  8. Oh my gosh I have to make this!! I love marshmallow flavor but I can’t actually eat marshmallows because of the gelatin. BUT! Marshmallow creme does not contain gelatin so I will definitely be making this delicacy :)

  9. I saw this on Fresh Living today. It looks SO yummy! I can’t wait to try it!

  10. Joanne says:

    I’m not just a lemon lover, I’m a lemon FIEND. This is so happening.

  11. what a unique dessert! yum!

  12. Kristy says:

    Lemon lover…absolutely! I’ll be making this soon. :) Sounds like a perfect one to hide from everyone and keep to myself too. I have a tendency to do that with lemon desserts. ;)

  13. Asmita says:

    Gorgeous tart! Would love a piece of that!

  14. Chels R. says:

    I love Lemon too, and I would love to try my hand at making this as soon as the weather warms up! Looks really good!

  15. carol george says:

    I made the lemon marshmallow tart but it didn’t set up. 4 hrs later it was still the consistency of pudding. What did I do wrong?

    • Deborah says:

      @carol george, I’m not sure what happened. I’ve made this 3 times, and it has set up every time. Did you make the curd from scratch? I almost wonder if it had something to do with the curd, but I’m not sure.

  16. Jessica says:

    I made this yesterday and mine also was not set by 6:00pm today. My thought was that I covered it with foil while in the fridge, to prevent any kind of film from forming. Maybe covering it prevented it from setting?

    • Deborah says:

      @Jessica, did you use the lemon curd recipe I posted, or did you use store bought? I’m wondering if store-bought won’t set up like the homemade wil…

  17. Elyse says:

    Such a great idea to combine two already amazing ingredients. I would have never thought…but it sounds so simple and wonderful. Anyway, I find making lemon curd in the microwave works just as well (unless you’re a stickler for the old fashioned way) and you’re done in under five minutes which you really can’t beat.

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