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| Recipe Archives |
| Submitted by: Kelly Panoff January 2003 Premade pie crusts, such as Pillsbury. Lemon Curd� 2 lg eggs � C sugar 1/3 C fresh lemon juice (use the zest from 2 large lemons, and the juice from these lemons will equal approx. � C) � TBS fresh lemon zest 2 TBS unsalted butter, cut into pats Powdered sugar for garnish Whip eggs and sugar until pale yellow and foamy. Gradually add lemon juice and lemon zest. Place in non stick sauce pan, and slowly bring to a rolling boil, CONSTANTLY stirring. It will become very thick. After it comes to a thorough boil, add butter pats, and stir. Pour into a glass bowl, cool until room temperature, cover with plastic wrap, and refrigerate overnight. Roll out your pie crusts, and use a cookie cutter/biscuit cutter that is slightly larger than your muffin tin. Cut your crusts, press into greased and floured tins, making sure there is crust up the sides. The crusts will shrink when baked. Bake at 350, until crusts are just golden. Cool completely. Pipe your lemon curd into crusts, and sprinkle with powdered sugar. Enjoy! |
| Kelly's Lemon Curd Tartlettes |