Lemon Curd Tartlets

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I was first introduced to lemon curd while studying abroad in London, England and instantly loved it. It’s not too difficult to make and it is delicious on so many things – especially on french toast. As soon as I saw that this recipe called for lemon curd, I knew I had to try it. Everyone needs to try lemon curd, and I don’t think there’s a better way to try it than in a yummy tart. Enjoy!

Lemon Curd Tartlets from I [Love] Pies and Tarts by Nancy Kershner

3 eggs

3 yolks

1 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup lemon juice

3/4 cup butter

1 recipe prepared sweet tart dough (page 8) baked and warm

Preheat oven to 350 degrees.

You will need twelve 3 to 4-inch small tartlet molds, or one 9-inch tart mold for this recipe.

Line tartlet molds with dough, and cover the dough with a piece of tinfoil that has been lightly oiled. Weigh the tinfoil down with pie weights or uncooked rice or beans. Bake until they are fully cooked. 20 to 25 minutes. Remove them from the oven when done and take off the weights and tinfoil.

Create a double boiler by fitting a medium saucepan or widemouthed skillet, half filled with simmering water, with a medium bowl. Before placing the bowl over the water, combine all the ingredients.

Place the eggs and yolks in the bowl, and whisk in the sugar, vanilla, and salt. Slowly pour in the lemon juice. Place the bowl snugly on the saucepan, suspended over but not touching the water. Stir constantly while the mixture thickens, for about half an hour. When the mixture has thickened, remove it from the heat and stir in butter. Cool the lemon curd.

Preheat the oven to 450 degrees. Fill the precooked tart shells with the curd, and level them off with a knife. Place the tarts in a hot oven for 10 minutes, until the curd browns slightly on the rim of the tart. Remove the tarts from the oven, and allow them to set at room temperature.

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