As Spring approaches, I just wanted to squeeze (no pun intended!) in one more lemon recipe! This was another recipe that I shared at a recent dessert night (remember those lemon curd pavlovas?).
INGREDIENTS
For the tart dough:
1 1/3 cups (166 grams) all purpose flour
1 stick (115 grams) cold unsalted butter, cubed
1/4 cup granulated sugar
pinch of salt
1 egg yolk
For the lemon curd: (makes extra, about 1 1/2 cup in total)
1/3 cup lemon juice, about 2 lemons
2 large eggs
1 egg yolk
1/2 cup sugar
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt
Berries for serving (optional)
Special supplies:
Mini muffin tin
Circle cookie cutter
INSTRUCTIONS
Make the tartlets:
Cut the butter into the flour until the mixture resembles course breadcrumbs.
Stir in the sugar, then add the egg yolk until just combined. Use your hands to work the mixture into a dough.
Roll the dough out on a floured surface.
Cut the pastry into rounds with a cookie cutter and press into mini muffin tins. Optional :: Use a fork to make the crust design you see in the photos. Freeze for 30 minutes.
Bake at 350° F for 20 minutes or until golden. Set aside to cool.
Make the lemon curd:
Heat lemon juice over medium heat until hot but not boiling.
Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
Curd can be stored in an airtight container in the fridge for up to a week, just cover with plastic wrap to prevent it from drying out.
source:asideofsweet
INGREDIENTS
For the tart dough:
1 1/3 cups (166 grams) all purpose flour
1 stick (115 grams) cold unsalted butter, cubed
1/4 cup granulated sugar
pinch of salt
1 egg yolk
For the lemon curd: (makes extra, about 1 1/2 cup in total)
1/3 cup lemon juice, about 2 lemons
2 large eggs
1 egg yolk
1/2 cup sugar
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch table salt
Berries for serving (optional)
Special supplies:
Mini muffin tin
Circle cookie cutter
INSTRUCTIONS
Make the tartlets:
Cut the butter into the flour until the mixture resembles course breadcrumbs.
Stir in the sugar, then add the egg yolk until just combined. Use your hands to work the mixture into a dough.
Roll the dough out on a floured surface.
Cut the pastry into rounds with a cookie cutter and press into mini muffin tins. Optional :: Use a fork to make the crust design you see in the photos. Freeze for 30 minutes.
Bake at 350° F for 20 minutes or until golden. Set aside to cool.
Make the lemon curd:
Heat lemon juice over medium heat until hot but not boiling.
Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
Curd can be stored in an airtight container in the fridge for up to a week, just cover with plastic wrap to prevent it from drying out.
source:asideofsweet
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