Dainty miniature tartlets filled with asweet-tart lemon curd, perfect for teatime or anytime.
Recipe: Lemon Curd Tartlets
For Tart Shells:
In a food processor, pulse flour, confectionerssugar and salt. Add butter and pulse until mixture resemblescoarse meal. In a separate bowl whisk together yolk, water andlemon juice in a bowl, then add to processor and pulse untilpea-size lumps form and dough holds together when squeezed (doughwill appear somewhat crumbly).
Preheat oven to 350°F (175°F).Press a small amount of dough (a ball the diameter of a nickel)evenly into the bottom of a miniature muffin tin; refrigerate20 minutes. Using thumb and forefinger, spread the dough evenlyon the bottom and around the sides of each muffin space. Placetins on a sheet pan and bake in middle of oven until golden,12 to 15 minutes. Transfer to a rack and, when shells are justcool enough to handle, carefully loosen edges with a thin knifeand remove from pans.
Whisk together zest, lemon juice, sugar,eggs, and a pinch of salt in a 2-quart heavy saucepan. Add butterand cook over moderately low heat, stirring briskly, until curdis pudding consistency, about 8 to 10 minutes. Immediately pourcurd through a fine sieve into a bowl; cover and allow to cometo room temperature, then refrigerate. Curd will keep up to oneweek refrigerated.
Before serving, spoon lemon curd intoshells and garnish with whipped cream or a dusting of confectionerssugar.
1 cup all-purpose flour
1/2 confectioners sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juiceFor Filling:
1 cup freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
1 1/3 cups granulated sugar
4 large eggs
1 3/4 sticks unsalted butter, cut into tablespoons (14 tablespoons)
Makes 18 miniature tarts.
Recipe provided courtesy of The Sugar Association, Inc.
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