Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pastries >> Lemon Curd Tartlets

Print this Recipe    Lemon Curd Tartlets

LEMON CURD TARTLETS

7 large egg yolks
1 cup sugar
1/2 cup fresh lemon juice
1/2 cup unsalted butter
1 1/2 tablespoons grated lemon zest
16 to 20 (2 inch) pre-baked tartlet shells
edible flowers, optional

Whip egg yolks at high speed in mixer until doubled in volume,
about 10 minutes. They will be pale-yellow in color. Meanwhile,
place water in bottom of double boiler and heat until barely
simmering. In another saucepan, bring sugar, lemon juice and butter
to boil.

When egg yolks are whipped, decrease mixer speed to medium. Gradually
add hot suger-butter mixture, beating constantly. Place mixing bowl
just above water level over simmering water. (Do NOT let bowl touch
water) Whisk mixture constantly and cook until mixture is thick
custard, consistency of sour cream, about 10 minutes. Immediately
transfer to 3-cup mixing bowl. Stir in lemon zest.

Cover with plastic wrap. Refrigerate until chilled. (Can be made
few days in advance. Before using, stir well to smooth out
consistency.) Up to 2 hours before serving, fill pre-baked shells
with lemon curd. Refrigerate until serving time.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.