For Tart Shells:
1 cup all-purpose flour
1/2 confectioners sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juice
For Filling:
1 cup freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
1 1/3 cups granulated sugar
4 large eggs
1 3/4 sticks unsalted butter, cut into tablespoons (14 tablespoons)
In a food processor, pulse
flour, confectioners sugar and salt. Add butter and pulse until
mixture resembles coarse meal. In a separate bowl whisk together
yolk, water and lemon juice in a bowl, then add to processor
and pulse until pea-size lumps form and dough holds together
when squeezed (dough will appear somewhat crumbly).
Preheat oven to 350*F.
Press a small amount of dough (a ball the diameter of a nickel)
evenly into the bottom of a miniature muffin tin; refrigerate
20 minutes. Using thumb and forefinger, spread the dough evenly
on the bottom and around the sides of each muffin space. Place
tins on a sheet pan and bake in middle of oven until golden,
12 to 15 minutes. Transfer to a rack and, when shells are just
cool enough to handle, carefully loosen edges with a thin knife
and remove from pans.
Whisk together zest, lemon
juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan.
Add butter and cook over moderately low heat, stirring briskly,
until curd is pudding consistency, about 8 to 10 minutes. Immediately
pour curd through a fine sieve into a bowl; cover and allow to
come to room temperature, then refrigerate. Curd will keep up
to one week refrigerated.
Before serving, spoon
lemon curd into shells and garnish with whipped cream or a dusting
of confectioners sugar.
Makes 18 miniature tarts.
Recipe provided courtesy of The Sugar Association,
Inc.
