Yield: 12 Servings
|1 \N||Large egg|
|2 \N||Large egg whites|
|⅔ cup||Fresh lemon juice (4 lemons)|
|1 tablespoon||Grated lemon zest|
|2 tablespoons||Vegetable oil, preferably canola oil|
|1 cup||All-purpose white flour|
|2 \N||Large eggs|
|4 \N||Large egg whites|
|1 teaspoon||Pure vanilla extract|
|\N \N||Confectioners' sugar for dusting|
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 ⅜ 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 1½ 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