Can’t have enough lemons
I love lemons the same way others love strawberries.
I have been playing around in the kitchen today, looking at my kitchen gadgets, my pans, my tools, thinking about what I could come up for a catering job I am hoping to get. The bowl of lemons was calling my name, and I had one last sheet of pie crust in the fridge.
The tiny tarts were tart that’s for sure! I might add a dollop of whipped cream next time, but since you only 2 or 3 it’s not that bad.
The lemon curd was taken from Alice Medrich’s Chocolate and The Art of Low Fat Desserts:
You will need:
– zest of 1/2 lemon
– 1/3 cup lemon juice
– 5 Tb. sugar
-1/2 tsp. vanilla (which I did not use)
In a medium saucepan, bring the lemon juice, zest and sugar to a simmer. In a separate bowl, whisk the egg until yolk and white are well combined. Slowly pour some of the hot lemon juice over the egg and whisk to temper, return the egg/juice mixture to the saucepan and stir constantly over low heat for 5 minutes or until thickened. Let cool and cover with plastic wrap before refrigerating.
As easy as 1-2-3 and it was enough to fill about 12 mini tarts.