Taste Kitchen Tuesdays Lemon Tartlets

I know, I know, it's Wednesday.....

Soooo, I was all gung ho (click for an interesting tidbit about where that expression came from) about making strawberry tarlets today, since "Strawberries are in season" (I just said that in my best Oprah Winphrey announcing something exciting voice :) and low and behold all the berries were gone from the commissary when I went to pick some up today, so all I had left were from the pint I purchased on Monday.  No fear, lemon Curd may be the next best thing!  I was excited to try a lemon curd recipe I found and paired it with my best shortbread for the crust and Yum-O ( I can't impersonate rachel ray, but you know how she'd say it :D).  I topped it off with some fresh whipped cream and half a strawberry :(

The boys ate them up after their meeting tonight...so I guess they are a winner!

Try em out and let me know how you like them.

Lemon Tarlets

Shortbread Crust:

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

In your food processor or kitchenaid, place the flour, sugar, and salt to combine. Add the butter and mix/pulse until the pastry starts to come together and form clumps.

Place the pastry in the prepared tart pan(s) and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.
 

 Be sure to pierce the bottom of the crust with the tines of a fork. This will prevent the pastry crust from puffing up while it bakes. Cover and place the pastry crust in the freezer for 15 minutes to chill. This will help prevent the crust from shrinking while it bakes.

Preheat oven to temperature to 350 degrees (177 degrees C).

When the pastry is completely chilled, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

For Lemon Curd:

3 large eggs


1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

1 tablespoon (4 grams) lemon zest(The yellow outer skin of the lemon)

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking or stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer). This will take about 10 minutes.

 Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest, cover, and let cool to room temperature before filling the pastry crust.

Note:  The lemon curd will continue to thicken as it cools.  Covering the lemon curd with plastic wrap prevents a skin from forming on the surface. 

Recipe adapted from Joy of baking and foodnetwork.com

Note:  Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.