Monday, April 4, 2011

Meyer Lemon Curd Tartlettes

I love making tarts, especially tarlettes. They're so cute! This one is made with a ridiculously easy graham cracker crust and a lower-fat meyer lemon curd.

These are kind of perfect.

Meyer Lemon Curd
Adapted from The Pastry Affair
Yields 1 1/2 cups
1/2 cup sugar
Zest from 2 meyer lemons (regular lemons will also work)
2 large eggs
1/2 cup freshly squeezed meyer lemon juice
1 tablespoon unsalted butter, cut into 1 inch piece, softened
In a double boiler, combine the sugar and lemon zest. Mix together with your fingers until fragrant. Whisk in the eggs and lemon juice.
Whisking constantly, cook the mixture until it thickens (you should be able to make tracks in the mixture with your whisk). Strain the mixture into a food processor or blender to get rid of the zest. Allow the cream to sit for a few minutes before adding the butter. Blend on high speed until absolutely smooth.
Once blended, let the curd chill in the refrigerator for about half an hour before using. Store in an airtight container in the refrigerator.
Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons soy milk
  • 2 tablespoons brown sugar

  • Directions:
  • Mix together all ingredients in a food processor.
  • Use your fingers or the back of a spoon to press the mixture evenly into the bottom of mini tart pans.

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