Wednesday, March 28, 2012

Lemon Curd Tarts

lemon curd is surprisingly easy to make. who knew? ok, so a lot of people probably realize this fact, but i didn't.

all you need i eggs, lemon zest and juice, sugar, butter, and am arm for whisking. honestly, the hardest part of this recipe is whisking for 7-10 minutes.

once prepared, it will stay for quite a while in the fridge if properly stored. i keep plastic wrap covering the curd (you want it touching the curd) so a skin doesn't form. then it's ready for tart filling or for your spoon as you pass by the fridge - if you have no willpower like me.

i used phillo mini tart shells but you could also use shortbread mini tart shells or make one large shortbread tart and then slice it like a pie. this recipe also doubles as the bottom of a lemon meringue pie!

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Lemon Curd
makes 1 cup

1 whole egg
3 egg yolks
3/4 cup sugar
zest of 2 lemons
1/2 cup lemon juice
4 tbs butter, cut into cubes

whisk together eggs and sugar in a medium sauce pan. whisk in zest and juice and place over medium heat. whisk constantly over medium heat until mixture thickens (it should coat the back of a wooden spoon) - roughly 7-10 minutes. remove from heat a whisk in butter, one cube at a time until completely melted. push mixture through a fine mesh strainer and cover with plastic wrap touching curd. refrigerate at least one hour.

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