Lemon Tartlets

-

1 box Frozen mini tart shells
1/2 c. Granulated sugar
2 Eggs
1 tsp Lemon rind
1/3 c. Fresh lemon juice (2-3 lemons)
2 tbsp Butter


Bake the tart shells as instructed on the package. Set aside to cool.

In a double boiler, whisk together the eggs, sugar and lemon juice.

Cook for about 10 min and stir constantly to prevent eggs from scrambling. The water should be simmering lightly but not boiling.

When the lemon curd becomes thickened, remove from heat and whisk in the butter until melted.

Add the lemon zest and the curd cool. Cover immediately to prevent skin to form.

The curd will continue to thicken as it cools.

Spoon the lemon curd into the tart shells.


Note: The lemon curd can be refrigerated up to a week.

My comments:

I stumbled upon this recipe in a food magazine eons ago and it had become my favourite dessert recipe of all time. The lemon curd is super lemony but not too sweet. It is also very easy to do, so it's perfect to serve at your own party or to bring for a potluck dinner.

For a yummy summer variation, using a bigger tart shell and put some fresh berries with the lemon curd. I love using a mixture of raspberries and blueberries because they blend so well with the lemon flavour.

I found a very similar lemon curd recipe on Joy of Baking. I tried Stephanie's recipe once and found using 3 eggs resulted in a more runny lemon curd, but otherwise, it tasted pretty good. Stephanie also gave a lot of tips on how to do the lemon curd properly with detailed explanations of the important steps. In particular, I want to point out that she suggested mixing the lemon with whipped cream to give a lighter taste. I haven't tried this suggestion yet but it's definitely on my list of things to try in the near future.

Comments

Post a Comment

Popular posts from this blog

Crunchy Oat Fudge Bars

-
Image
Adapted from First Look, Then Cook . Crust and topping 1 c. Rolled oats 1/4 c. Flax seeds 2/3 c. Brown sugar, unpacked 3/4 c. Whole wheat flour (or all-purpose) 1/4 tsp Baking powder 1/4 tsp Baking soda 1/8 tsp Salt 1/4 c. Unsalted butter, melted Filling 1/4 c. All-purpose flour 1/4 tsp Salt 1.5 c. Semi-sweet chocolate chips 2 tbsp Unsalted butter 1 Large egg, beaten 1 tsp Vanilla 2 tsp Instant coffee (optional) Preheat oven to 325°F. Grease an 8" square pan or use a silicone square pan. Combine the oats, brown sugar, flour, flax seeds, baking powder, baking soda and salt.  Stir in melted butter.  Set aside 3/4 cup of the mixture for the topping. Press the remaining oat mixture onto the bottom of the square baking pan.  Bake for 8 min, until the crust is golden brown. Set the crust aside to cool while you prepare the fudge filling. Melt chocolate chips with the butter in the microwave, stirring every 30 seconds.  Allow the chocolate mixture to cool fo
Read more

Thai Curry Stir-Fried Rice

-
Image
3 c. Cooked rice* 2-3 tbsp Vegetable oil 1 Green onions, chopped 2-3 cloves Garlic, minced 3 Eggs 1/2 Fresh pineapple, cut into small chunks 3/4 c. Vegetables** 1 tbsp Sesame oil 2 tbsp Soya sauce 2 tsp Curry powder 1-2 tsp Thai curry paste * Freshly cooked rice has too much moisture and it is too soggy to fry; therefore, it is best to use leftover rice. If you don't have leftover rice, you can cool freshly cooked rice to room temperature and then place the rice in the refrigerator, uncovered, for a minimum of 1 hour to reduce the moisture. ** You can use any vegetables you like. I used frozen vegetable mix because it was the easiest thing to do and I thaw the vegetables to room temperature. Alternatively, you can chop up fresh vegetables into small pieces (eg. carrots, mushrooms, peppers, etc.), pre-cook them on the frying pan and drain the excess liquid. Drizzle 1 tbsp of oil to the rice and break up the rice into grains with a fork. Set aside. Stir together the soya sauce,
Read more

Chinese Beef Congee

-
Image
1 c. Chinese white rice 6 c. Water 1/2 lb. Lean ground beef 1 Salted duck egg Salt & pepper to taste Lettuce, thinly sliced Sauce: 2 Green onion, chopped 3 tbsp Soya sauce (Kikkoman) 1/2 tsp Sesame oil Wash the rice several times with water. Drain out as much water as possible. Refridgerate for a few hours to let the water soak into the rice. It is easiest to pre-soak the rice overnight or in the morning, so that the rice will be ready to cook when you come home from work. In a large pot, boil the water and add the rice. Let it simmer for 30 min on medium heat. The rice should become very soft and fluffy and the liquid is slightly thickened. The consistency of the congee is typically similar to a Western style cream soup, but you can always add or reduce the water to make the congee to your desired consistency. I like my congee with medium consistency (not too watery but not too thick). While the rice is cooking, lightly marinade the ground beef with a little bit of salt or
Read more