Lemon Curd Tartlets recipe

Lemon Curd (adapted from Alton Brown)

• 6 egg yolks
• 1 cup sugar
• 3 lemons, juiced
• 1 tsp lemon zest
• 1 stick of butter, cut into cubes and chilled

Before you start, juice lemons to equal approximately 3/4 cup (add cold water if necessary). Zest lemon and set aside.

1. In a saucepan, combine egg yolks & sugar, whisking until smooth, about a minute.


2. Over medium heat stir in lemon juice and lemon zest, stirring constantly for approximately 8 minutes until the mixtures thickens and coats a spoon. Remove from heat and stir in butter, 1 piece at a time letting each piece melt before adding the next piece.


3. Pour the cooled lemon curd into a air tight container. Store in the fridge until ready to use.

Lemon Curd Tartlets

• 1 prepared pie crust
• Lemon Curd
• Flower Cookie cutter
• Mini Muffin Tin
• Blueberries
• Confectioner's Sugar for dusting

Directions

1. Spray mini muffin tin with cooking spray.


2. Using cookie cutter, cut flower shapes into pre-made pie crust. Press each flower into muffin tin to form a little cup. Gently poke the bottom with a fork to prevent dough from rising. Bake at 350 degrees for 12 minutes.


3. Immediately upon taking out of the oven, press each pie crust gently into a serving platter to flatten the bottom. Let cool.



4. Fill with Lemon Curd, garnish with a blueberry and sprinkle with powdered sugar.

Enjoy!

When life gives you lemons, make Lemon Curd Tartlets