Merry Edwards Wines

La Poste Lemon Curd Tart — Listed Below these fields

La Poste Lemon Curd Tart

Pairs Well With


(Makes 2 tarts)
2 cups lemon juice (Meyer lemons are the most flavorful)
Zest of 4 lemons
2 cups sugar
12 eggs
1 pound butter, softened
1 tablespoon vanilla
1 tablespoon dry ginger
1 pint blueberries (more is even better!)
2 tart or pie crusts
Fresh whipped cream (optional)


In a mixer, blend butter and sugar until well incorporated. Whisk lemon juice, zest, vanilla and ginger in mixing bowl. Slowly add into mixer until well incorporated. Add eggs 1 at a time while mixer is running at slow speed. Once mixture is made, place in a pot over medium heat. Whisk vigorously until mixture thickens (about 175 degrees). Place in cooked pie crust. Sprinkle blueberries on top and place in cooler until set, approximately 2 hours. May be served with fresh whipped cream.
For this recipe you may use a prepared crust or you can try:

Merry's Pie Crust


(Makes 2 crusts)
2 cups white flour
1/3 cup butter
1/3 cup shortening
1/4 teaspoon salt
Approximately 10 tablespoons ice water


 Blend first four ingredients with pastry cutter. Once a fine meal is formed, slowly add ice water, stirring with a fork until pastry ball forms. Divide in two. On a lightly floured plastic pastry sheet, roll out dough until two inches larger than tart or pie pan. Use plenty of flour so that dough rolls easily and does not stick to the sheet. Place dough in pan. Trim edges so that dough hangs about 1/2 inch over the sides. Roll edge under itself, then crimp edges.
Carefully line pastry shell with aluminum foil. Place dried beans (reusable) in shell to keep its shape while cooking. Place in 325-degree oven. Bake for 12-15 minutes until it’s firm enough to keep its shape. Remove foil & beans. Prick shell with a fork and place in oven until lightly browned, about 10 minutes more. Remove and cool slightly prior to use.

This tart was created by Chef Mike Florea of La Poste Eatery and Wine Room in Cincinnati, Ohio, for a Merry Edwards Winery Dinner in August 2011. He paired it with our 2008 Late Harvest Sauvignon Blanc. Scrumptious!