Lemon Tartlette’s

I had a large container of Mayer Lemons getting really ripe so I needed to make a lemon dessert and not let them go to waste.  I love lemon Curd and found a tasty recipe from food blogger gas•tron•o•my, I followed all the directions but decided to make tartlette’s instead of a pie. I like bite size desserts so that’s why I choose that route in preparing them.  The only difference in making them this way, is you cut the dough like you would making cookies and spread them up a tartlette pan with your fingers pressing into the greased pan as you would the pie.  I have left over curd- so I placed it in a container in the frig and I can top it on almost anything….I”m thinking scones 😉

I do not have a food processor, I’m just a fan of less is better in the house so I do it by hand with a pastry cutter. 🙂

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lemon curd desseert Another option is making it in a Remkin Cup

For the crust

  • 1 stick cold butter, cut into pea size pieces
  • 1/4 cup sugar
  • 1 1/4 cup all-purpose flour, plus extra for rolling dough
  • 1 egg yolk
  • Pinch salt
  • 2 to 4 tablespoons cold water

For the curd

  • 3/4 cup freshly squeezed Meyer lemon juice
  • 3 Meyer lemons, zested
  • 1 cup sugar
  • 5 eggs
  • Pinch salt
  • 1 1/2 sticks butter, cut into pats

Preheat the oven to 425 degrees F.

Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what Chef Anne Burrell likes to call the “Parmesan cheese” stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water.

When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 300 degrees F.

In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it’s incorporated and has a silky consistency.

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