Lemon Cream:
1/3 cup salted Kerrigold butter, cool
2/3 cup unsalted butter, cool
generous 1 cup vanilla sugar (make your own!)
3 whole eggs
1 egg yolk
pinch salt
almost 1 cup fresh lemon juice


Sweet Tart Crust: makes 3 x 9inch tart shells
1/3 cup salted Kerrigold butter, cool
2/3 cup + 2 tbsp unsalted butter, cool
1 cup vanilla sugar
big pinch salt
2 eggs, room temp
3.5 cups flour

+ chopped candied ginger

heavy whipping cream
confectioner's sugar

NOTE: since this recipe uses a lot of butter, it's worth it to use good quality. Salted Kerrigold is wonderful for this because it tastes like fresh cream and has a cheese-like quality. The texture of the dessert comes out something like cheesecake, and the salted butter with unsalted makes the lemon and ginger really stand out. Vanilla sugar can be easily made for future use: just take a jar of sugar and bury some split vanilla beans into it and let it do its thing till you think of using it next.