Monday, September 14, 2009

lemon curd tartlets

the goods:

1 cup sugar
1 tablespoon finely grate lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks
1/4 teaspoon salt
1 and 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
12 store-bought tartlet shells
whipped cream

In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks.

Whisk in lemon juice and salt.

Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl.

Press plastic wrap against the surface of curd and refrigerate until cool.

(If tartlet shells come frozen, thaw in the refrigerator and bake on a sheet pan for 10-12 minutes at 350 degrees.)

Fill tartlet shells with chilled lemon curd and smooth tops.

Top tartlets with whipped cream (homemade or store bought).


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