LEMON CURD
1 large egg
2 large egg whites
3/4 cup sugar
2/3 cup fresh lemon juice (4 lemons)
1 tbsp grated lemon zest
2 tbsp butter
PASTRY SHELLS
2 tbsp vegetable oil, preferably canola oi, l
2 tbsp sugar
1/4 tsp salt
1 cup all-purpose white flour
2 large eggs
4 large egg whites
1 tsp pure vanilla extract
1 confectioners' sugar for dusting
A Recipe for
Lemon Tartlets (Ew)
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
This Recipe for Lemon Tartlets (Ew) is one of thousands in the Recipes-to-go Fruit Cookbook.
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
If you enjoy this Lemon Tartlets (Ew) Recipe - you should enjoy the recipe collections you can find on the websites below:
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
The ear tests words as the palate tastes food. |
| Job 34:3 |
This is a recipe for Lemon Tartlets (Ew) from the recipe cookbook of Recipes-to-go (Fruit)
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
Food Tip |
Food Tip |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
Food Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
To make lemon curd: Whisk together egg, egg whites, sugar, lemon
juice and zest in a heavy bottomed, medium-sided saucepan. If you do
not have a heavy-bottomed pan, use a double boiler and increase the
cooking time slightly. Add butter and cook over medium-low heat,
whisking constantly, until thickened, 5 to 7 minutes. (The curd will
become thicker as it cools.) Transfer to bowl and let cool. Cover
and refrigerate until chilled. (The curd can be prepared ahead and
stored, covered, in the refrigerator for up to 2 days.)
To make pastry shells: Place oven rack in the upper third of the
oven; preheat to 375 degrees F. Lightly oil 24 three-inch muffin cups
or spray them with nonstick cooking spray.
in a medium-size saucepan, combine 1 cup water, oil, sugar and salt;
bring just to a boil over medium heat. Remove from the heat and add
flour all at once. Stir with a wooden spoon until the mixture forms
a smooth mass. Let cool for 2 minutes, then transfer to a stand-up
mixer fitted with paddle attachment or to a food processor.
In a measuring cup, whisk together eggs, egg whites and vanilla.
Gradually add one quarter of the egg mixture to the flour paste,
beating or processing until the eggs are incorporated. Repeat with 3
more additions of the egg mixture until the batter just falls from a
spoon. The batter may seem lumpy.
Place aobut 1 T pastry into each prepared muffin cup. Dip a spoon in
cold water and press the pastry into sides of the cups. With
moistened fingers, press the pastry part way up the sides of the
cups, forming 3/8 inch thick shells. Bake for 5 minutes. Remove
from the oven and prick the centers of the shells with a fork. Return
to the oven and bake for 10 to 15 minutes longer, or until puffed and
golden. Loosen shells with a table knife or small metal spatula and
transfer to a wire rack. Let cool. (The shells can be prepared ahead
and stored, well wrapped, in the freezer for up to 1 month. Unwrap
and thaw at room temp. for 1 hour before filling).
To assemble tartlets: Not more than 1 1/2 hours before serving, spoon
about 1 T lemon curd into each tartlet shell and dust with
confectioners' sugar.
Makes 24 tartlets, serves 12.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399
Serves: 12
Lemon Tartlets (Ew) Recipe brought to you by Recipes To-Go