These little tartlets came about when working on a catering job for a winter dinner. The whole affair was a cocktail party, so finger food was the name of the game, including the desserts. Once topped with a berry – raspberry or blueberry – these beauties were perfect for a small bite confection.
Another favorite way to use lemon curd is in the Blizzard Bluberry Lemon Curd Roulade, which, as you might guess, was made on a snowy day last winter when the winds were slapping at the windows and doors. Indoors was the only place fit for humans, except the occasional forays into the wild for a snow shoe or ski and then back inside for a warm cup around which to wrap the cold hands.
If I were to find myself with some leftover lemon curd, I might have several thoughts on what to do with it other than eat it straight from the spoon. One, this is a perfect combination for my Nana’s Lemon Prune Cake. Two, if you find yourself wishing for something elegant, layered in a wine glass with sliced strawberries and vanilla whipped cream would hook me right quick and in a hurry. Three, I’ve been known to have it with some yogurt. Hey, if Liberte brand yogurt can do it, so can I.
This recipe is inspired by “The New York Times Cookbook.”
4 tablespoons butter
3/4 cup sugar
2 eggs, lightly beaten
6 tablespoons fresh lemon juice; juice from about 2 lemons
2 tablespoons grated lemon rind; rind from about 2 lemons
Cream the butter and gradually beat in the sugar. Beat the eggs into the creamed mixture, then add the lemon juice and grated rind.
Transfer the mixture to a saucepan and cook over low heat, whisking continuously until mixture thickens and deepens in color. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler.
Press through a fine sieve into a small bowl. Cover with plastic wrap and refrigerate.
Makes about 2 cups
This crust is extremely versatile and is one of my go-to recipes when creating tartlets or tarts that require a fairly structured crust. It is inspired by Alice Medrich, author and pastry chef extraordinaire.
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon homemade vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Press 1 tablespoon of dough into the bottom of two 12-hole muffin tins. Bake for 8 to 10 minutes or until the edges begin to brown and the tartlet shells release from the tins easily. Transfer to a grate to cool. Fill with lemon curd when the shells are fully cooled.
Feeling tart and sunny