These lemon tarts, feature a homemade lemon curd. And, can be prepared in just a matter of minutes, from standard pantry ingredients. These tarts are a perfect ending to a festive meal. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Lemon Tartlets With Fresh Lemon Curd Lemon Tartlets With Fresh Lemon Curd Recipe | PT55M Serves 12 Ingredients: 0.75 Cup Unsalted Butter 0.125 Teaspoon Salt 0.25 Cup Raspberries 0.25 Teaspoon Vanilla Extract 3.66 Cups All-Purpose Flour 0.75 Cup Sugar 2 Large Egg Yolks 2 Large Eggs 2 Large Lemons 1 Tablespoon Heavy Cream In a large bowl, combine flour and 1/2 cup of butter. Using a pastry cutter cut the butter into the flour until a coarse breadcrumb like mixture is formed. Add 1/4 cup of sugar and stir to combine. Add 1 egg yolk and mix until just combined. With your hands mix until a dough is formed. Transfer the dough onto a floured work surface and roll into 1/4 inch thick rectangle. With a cookie cutter, cut the dough into rounds. Place each round in a cup of mini muffin tins and gently, press to fit. Freeze for 30 minutes. Preheat the oven to 350 degrees. And bake the tart shells for 20 minutes. Remove from oven and set aside to cool. In a saucepan, cook lemon juice and zest over medium heat until hot but not boiling. Remove from the heat. In another small bowl, combine whole eggs and 1 egg yolk and beat well. Slowly, add remaining 1/2 cup of sugar and beat well. Slowly, add hot lemon juice stirring continuously until well combined. Return the mixture to pan over medium heat and simmer the mixture, stirring continuously, until it becomes thick and coats with the back of a spoon. Remove the pan from heat and stir in chilled butter until melted. Add cream, vanilla extract, and salt and stir to combine well. Through a fine-mesh strainer, strain the mixture, and divide the mixture between baked tart shells. Allow the tartlets to set up for at least 30 minutes. Top the tartlets with raspberries and serve.

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