Yield: 1 servings
|\N \N||Sugar dough|
|\N \N||Tartelette molds; (miniature)|
|\N \N||Grated rind of 3 lemons|
|6 ounces||Lemon juice; (about 5 lemons)|
|1¾ cup||Granulated sugar|
|2 ounces||Melted butter; (1/2 stick)|
Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted butter. Cook on top of double boiler over boiling water until curd is thickened. Curd may be cooked in a microwave: on low or med-low for short time periods stirring between each time, until mix has thickened. This mix, while still hot will not be very thick. It should be thick enough to coat the back of a spoon. Cool mix at room temperature, then refrigerate until completely cold. Keep refrigerated until ready to use.
To make tartelette shells:
Roll chilled sugar dough on lightly floured counter or pastry cloth approximately ¼" thick. Make a cluster of the tartelette molds and gently lift rolled dough on top of molds. Press down on molds. Shape each shell into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until shell is golden brown. Cool at room temperature.
Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until ready to serve.
Busted and entered for you by: Bill Webster CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9174 Converted by MM_Buster v2.0m.
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