Lemon Curd Tart

Lemon Curd Tart


Lemon Curd Tart Recipe

How to Make Lemon Curd Tart

1 1/2 cups sifted all-purpose unbleached flour
1/2 teaspoon salt
1/2 cup shortening; I use (butter)
4 to 5 tablespoons cold water
3 well beaten eggs
1 1/4 cups sugar
1/2 teaspoon grated lemon peel (set aside)
1/3 cup lemon juice
1/4 cup butter or margarine
Whipped cream
Toasted slivered almonds

Stir together flour and salt; cut in shortening till pieces are size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into ball. Flatten on floured surface by pressing with edge of hand three times in both directions. Roll from center to edge till 1/8 inch thick. Cut into 3-inch circles. Fit into small tart pans or fluted gelatin molds; press out bubbles. Prick dough (or fit circles over inverted muffin pans. Pinch to make 4 corners, prick) Bake at 450 degrees till golden, 8 to 10 minutes.
In saucepan mix eggs, sugar lemon juice and butter. Cook and stir over low heat till thick, about 15 minutes. Remove from heat; stir in peel chill Fill shells with 2 to 3 teaspoons filling . Chill. Top with cream and almonds ; Makes 30

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