lemon-tartlet-200x150.jpgDon’t try to cater a party for 500 with these, but as a big finish to a romantic dinner for two (or three depending on how weird you are), they’re unbeatable. And memorable. You’ll be hearing, “Honey, remember when you made those great little lemon tarts?” And you’ll say, “Remember when you used to pay attention to me.” Tart Pastry For eighteen 3 inch tartlets (use all different shapes)

Lemon Curd

  1. 8 large egg yolks
  2. zest of 2 lemons, finely grated
  3. 1 large egg
  4. ½ cup plus 2 tbs freshly squeezed lemon juice
  5. 1 cup sugar
  6. ⅛ tsp salt
  7. 1¼ sticks unsalted butter, cut in bits

Combine yolks, lemon zest, lemon juice and sugar in a heavy-bottom saucepan, whisk to combine

Cook over medium heat, stirring constantly until the mixture coats the spoon, 8-10 minutes

Remove from heat

Add salt and butter, one piece at a time, stirring until smooth

Strain through a sieve into a medium bowl

Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming

Chill to set, at least 1 hour, or overnight

Whipped Cream

  1. 1 cup whipping cream
  2. 1 tbs confectioner’s sugar

Let tartlets shells cool completely after baking

Place lemon curd in a pastry bag fitted with a ½ inch plain tip

Pipe into the cooled tartlet shells to fill, leaving some room at the top

In the bowl of an electric mixer, combine the whipping cream and confectioner’s sugar

Using the whisk attachment, whip the cream and sugar until soft peaks form

Spoon the whipped cream over the lemon curd, or pipe in various designs with a pastry bag and different tips