"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

LEMON CURD TARTLETS Recipe

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This recipe for LEMON CURD TARTLETS, by , is from ~LADY'S COOKBOOK~, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
FOOD NETWORK- Gayle Gand

Category:
Category:

Ingredients:  
Ingredients:  
2 large Eggs
1/2C Sugar
1/3C fresh Lemon Juice
1/2C grated Lemon Zest
2tbsp cut up unsalted Butter
3 sheets phyllo
1/2C clarified Butter
1/2 3/4C Sugar
2 Egg Whites
3tbsp Brown Sugar

Directions:
Directions:
FOR CURD
Whip eggs until very light and fluffy with a whip attachment
Gradually mix in lemon juice and rind
Place over boiling water and cook- whisking until extremely thick (about 5-10mins)
Remove from heat and whisk in butter
Pour into a container, cover with plastic wrap and chill overnight to stiffen

FOR TART DOUGH
Lay one sheet of phyllo on work surface
Brush with clarified butter and sprinkle with sugar
Repeat the process with the second and third sheet
Cut into 3-inch squares

Lay 18 tartlet molds upside down on a sheet pan
Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shell
The square corners will spread out flat on the sheet pan
Bake in this upside down position weighted down with another sheet pan at 375F until golden brown
Let phyllo cool slightly, but while still warm, remove from molds
Cool completely, then fill with lemon curd by piping with a plain tip

FOR MERINGUE
Whip egg whites until stiff, but not dry
Add brown sugar gradually and continue whipping until stiff
Pipe into lemon curd with a star tip
Brown with a blow torch OR under the broiler

Preparation Time:
Preparation Time:
PREP TIME= 12 HOURS COOK TIME= 25 MINS

 

 

 

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