Lemon Curd

Ingredients:

2 tablespoons lemon zest, chopped

3/4 cup fresh lemon juice

1/2 cup granulated sugar

4 eggs + 1 egg yolk

1/2 stick butter, diced

Marshmallow Whipped Cream

Ingredients:

2 cups heavy cream

1/3 cup powdered sugar

1 teaspoon vanilla

1 cup Marshmallow Fluff

Tart Dough

Ingredients:

1 + 1/2 cups Gluten Free 1-to-1 Baking Flour

1/2 cup powdered sugar

1/2 tsp kosher salt

1/2 cup cold salted butter, diced

1 egg

Instructions:

1. Prepare the tart dough (link)

2. Combine all ingredients for lemon curd except butter in a saucepan over low heat. Whisking almost constantly, cook for 7-8 minutes until mixture has thickened. Remove from heat, and whisk in diced butter. Place in a container and cover entire surface of curd with plastic wrap. Refrigerate for at least one hour.

3. To make the whipped cream, beat heavy cream with electric mixer until baters begin to leave ribbons in the cream. Reduce speed to low and add the powdered sugar and the vanilla. When all the sugar is incorporated, increase speed to high and continue mixing the cream until stiff peaks have formed.

4. Divide the cream in half. Set one half aside to be folded into the lemon curd. Take the remaining half of cream and quickly beat the 1 cup of marshmallow fluff into the whipped cream. Place into the refrigerator.

5. Remove the curd from the refrigerator and with a spatula, gently fold the whip cream into the curd a little bit at a time until it is all incorporated.

6. Fill the cooled tart shell with the lemon mousse and chill for 15 minutes before topping with the whipped cream. Garnish with fresh lemon zest. Store in the refrigerator until ready to serve.