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| Lemon Curd Tartlet - Postal Hall (Photo credit: avlxyz) |
When a recipe calls for both citrus zest and juice, always zest the fruit first. If possible, use organic fruit for zesting. Whether the fruit is organic or conventionally grown, rinse it in warm water to remove any dirt, wax, or chemicals, then pat dry. Use a zester, vegetable peeler or Microplane grater to remove just the thin, colored portion of the rind, being careful not to remove the bitter white pith underneath. To juice, slice the fruit in half crosswise. Working over a bowl, use a reamer or citrus juicer to extract the juice. Strain the juice before using to remove any seeds and pulp.
Lemon Curd Tarlets recipe will make use of the ability of zesting and juicing fruits. This can be done pretty quickly just like juicing a fruit out but it has superb benefits that can surely zest you.
You will need:
Eight 6-inch (15-cm) rolled-out Basic Tart Dough rounds
For the filling:
3 large whole eggs, plus 4 large egg yolks
1 cup (8 oz/250 g) sugar
2 tablespoons finely grated lemon zest
1 cup (8 fl oz/250 ml) fresh lemon juice (about 7 large lemons)
1/2 cup (4 oz/125 g) unsalted butter, cut into 1/4-inch (6-mm) cubes
Here's how:
Transfer the dough rounds to eight 4-inch (10-cm) tart pans, easing them in without stretching them, and patting them firmly into the bottom and sides of the pans. Trim off any excess dough, and refrigerate or freeze until firm, at least 30 minutes. Meanwhile, preheat the oven to 375 degrees F.
Line the inside of each dough-lined tart pan with foil, wrapping the foil up and over the edges of the tart pan to keep the sides of the dough from sagging. Cover the bottom of each foil-lined tart shell with pie weights and bake until the dough is set and lightly golden, 20-25 minutes. Remove the pie weights and foil and continue baking until the crust is completely golden, about 10 minutes more. Let cool completely before filling.
To make the filling, in a nonreactive saucepan over medium heat, combine the whole eggs, egg yolks, sugar, lemon zest and juice, and butter and heat, stirring constantly, until thickened to a puddinglike consistency, 12-15 minutes. Do not let the mixture boil. Remove from the heat and strain through a coarse-mesh sieve. Cover with plastic wrap, pressing the wrap directly onto the surface of the lemon curd. Refrigerate until chilled and set, about 3-4 hours.
Divide the curd evenly among the baked tart shells and smooth with a small spatula. Refrigerate to set the filling, and serve cool but not cold.
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