Grassroots Farms

Feeding the world a micro-bite at a time

close up photography of citrus

Microgreens Lemon Tart

Microgreens Lemon Tart:

Pre-baked tart shell (store-bought or homemade)
1/2 cup microgreens (such as lemon basil or lemon balm)
1/2 cup fresh lemon juice
Zest of 2 lemons
1 cup granulated sugar
4 large eggs
1/2 cup unsalted butter, cubed

Preheat the oven to 350°F (175°C).
In a heatproof bowl set over a pot of simmering water, combine the lemon juice, lemon zest, sugar, eggs, and butter. Whisk constantly until the mixture thickens to a custard-like consistency, about 10-12 minutes.
Remove the bowl from heat and let the lemon curd cool slightly.
Stir in the microgreens until evenly distributed.
Pour the lemon-microgreens filling into the pre-baked tart shell.
Bake the tart in the preheated oven for 15-20 minutes, or until the filling is set and slightly golden on top.
Allow the tart to cool completely before slicing and serving.
Garnish each slice with additional microgreens for a fresh and vibrant finish.