|3 cups||Cold water|
|4 cups||Sifted all purpose flour|
|1⅓ cup||Solid vegetable shortening|
|¾ cup||Fresh lemon juice|
|8 larges||Egg yolks, beaten to blend|
|4 tablespoons||Grated lemon peel|
|¼ cup||(1/2 stick) unsalted butter|
|10 tablespoons||(about) ice water|
|Sour Cream Topping (see separate recipe)|
IRISH LEMON CURD
For curd: Combine sugar, cornstarch and salt in heavy medium saucepan.
Gradually mix in water. Add lemon juice, yolks and lemon peel. Bring to simmer over medium heat, stirring constantly. Boil 1 minute.
Remove from heat, add butter and mix until melted. Cool completely without stir- ring. (Can be prepared 2 days ahead. Cover and refrigerate.)
For crusts: Sift flour, sugar and salt into large bowl. Add shortening and cut in until mixture is size of small peas. Gradually add enough water to bind dough, tossing with fork. Divide into quarters. Flatten each piece into disk, wrap separately in waxed paper and refrigerate at least 30 minutes. (Can be prepared 1 day ahead.)
Preheat oven to 450'F. Roll 1 piece of dough out on lightly floured surface to inch-thick round. Place individual tart pans atop dough and cut dough around pans, leaving 1-inch border. Fit dough into tart pans, Trim and crimp edges. Reserve scraps. Repeat with remaining dough pieces. Gather and reroll scraps; cut out additional dough.
Pierce pastry with fork. Bake until gold, en brown, about 7 minutes.
Cool com- pletely. (Can be prepared 1 day ahead. Store in airtight container.)
Spoon filling into tarts. Spoon dollop of Sour Cream Topping into center of each; decorate with raspberries.
Bon Appetit/August/89 Scanned & fixed by Di and Gary