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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 egg
-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.

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Anonymous June 19, 2006 um 2:55 am

how cute…and I can’t believe they came from a low fat cookbook…even better!

Helene June 19, 2006 um 3:31 am

I want the recipe for those orange and polenta biscuits of yours! I love your blog and will soon visit it too!

Anonymous June 19, 2006 um 1:58 pm

ok, i think i am slowly caving in to public pressure…
recipe coming soon

Anonymous June 30, 2006 um 5:12 am

I have wondered a lot about this book, based on recommendations in Sally Schneider’s work. How do you like the chocolate recipes?

I’ll have to keep this on record for future lemon tarts.


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