Lemon Curd Tartlets

I used the lemon juice that I froze from my lemons off my tree a few months ago. So yummy. I used pre-made Pillsbury pastry dough. You can do Muffin tin size or Mini Muffin pan size. I did the smaller, so they were more bite size and you don't feel like it's too much.  You can choose you own fresh fruit that you want to decorate or place on top of the tart.  Strawberries, Raspberries, Blueberries or really anything you like best. Something you can just whip in a few minutes and have ready for unexpected guests.

1-3 Refrigerated Pie Crust
1 cup Butter
1 cup sugar
1/2 cup squeezed lemon juice
6 egg yolks
1 egg
Cool whip
Fresh Fruit

Pre Heat 375 degrees

Roll out the dough and use a biscuit cutter for your crust that would fit in the tin of your choice. Ie: if it is the mini muffin tin then use a small biscuit cutter, bigger tin bigger cutter. press into tin with Edges going up and over sides, prick bottom and sides of dough. Bake for 10 minutes or until lightly browned, if not browned then bake for 2 minute intervals until you reach the desired color.
Remove from oven, cool

Lemon Fillng:
Melt the butter in a medium saucepan on medium heat whisk in sugar, egg yolks, lemon juice and egg.  Cook stirring constantly until the sauce thickens.  You can test this by placing a teaspoon in the sauce turn over and take your finger and wipe a line down the back of the spoon if it stays without the sauce running over the line it is thickened to the correct consistency.

Let it cool enough to mix the cool whip in, you will want to fold it in.  Place the filing in a ziplock sandwich bag and cut tip on either side of the bag and squeeze into a pastry cup, place fruit on top and sprinkle with powdered sugar.

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