pinchof coarse grind sea salt or Fluer de Seloptional
Instructions
Squirt the can of whipped cream into a large bowl. Lightly mix the lemon extract, if desired, to the whipped cream to bump up the lemony goodness. Using a small rubber spatula, gently fold the lemon curd and cream together, creating a marble effect and being careful not to over mix to retain marbling. Spoon the marbled mixture in dollops into the purchased crust. Refrigerate tart at least 1 hour and up to 4 hours.
Once your tart has set in the refrigerator, microwave the jar of caramel until hot and pourable. (If you had a little coarse grind sea salt or fleur de sel you could stir it into your jar of caramel at this point).
Serve sliced Lemon Cloud Tart with caramel sauce.
Notes
Cook’s Notes: *You could probably use whipped topping in a plastic tub. But, I find that stuff to have a yucky greasy mouth-feel and aftertaste. So, I avoid it at all costs. **Instead of making lemon curd, you can buy jars of premade lemon curd. Cost Plus carries them. I’d be willing to bet that Mother’s Markets and Whole Foods Markets carry lemon curd. Some well-stocked grocery stores will carry lemon curd as well.