posted by Stacy in MS 04-20-100 12:15 PM
Lemon Curd Tarts
(from marthastewart.com)
Makes one 7 1/2-inch tart or four 4-inch tartlets
6 egg yolks, beaten
1 cup sugar
1/2 cup freshly squeezed lemon juice
1/4 pound (1 stick) unsalted butter, cut into
small pieces
1 tablespoon grated lemon zest
1 (7 1/2-inch) tart shell or four 4-inch tartlet shells, pre-baked and cooled
To make the lemon curd, strain the beaten egg yolks through a sieve into a medium-size, heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and stir until the mixture cools just slightly.
Stir in the butter, a piece at a time, until fully incorporated. Add the zest. Let cool completely.
Pour the cooled lemon curd into the baked shell(s) and chill until set. The tarts can be garnished with fresh raspberries, candied violets or with a twist of fresh lemon slice.