Level:
Easy

Ingredients

Directions

Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted butter. Cook on top of double boiler over boiling water until curd is thickened. Curd may be cooked in a microwave: on low or med-low for short time periods stirring between each time, until mix has thickened. This mix, while still hot will not be very thick. It should be thick enough to coat the back of a spoon. Cool mix at room temperature, then refrigerate until completely cold. Keep refrigerated until ready to use.

To make tartelette shells:

Roll chilled sugar dough on lightly floured counter or pastry cloth approximately 1/4" thick. Make a cluster of the tartelette molds and gently lift rolled dough on top of molds. Press down on molds. Shape each shell into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until shell is golden brown. Cool at room temperature.

To assemble:

Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until ready to serve.

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Curd Tart

Recipe courtesy of Ina Garten

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Lemon Bars

Recipe courtesy of Ree Drummond

Lemon Chicken

Recipe courtesy of Rachael Ray

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Lemon Almond Madeleines

Recipe courtesy of Sara Moulton

Lemon Bars

Recipe courtesy of Brenda Strom

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking