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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

LEMON CURD TARTLETS Recipe

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This recipe for LEMON CURD TARTLETS 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!
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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