Recipe - Lemon Curd Tartlets

7 lg Egg yolks
1 cup Sugar
One half cup Fresh lemon juice
One half cup Unsalted butter
1 One half tablespoon Grated lemon zest
16 Prebaked tartlet shells; up
to 20
Edible flowers; optional

1. Whip egg yolks at high speed in mixer until doubled in volume, about 10
minutes. They will be paleyellow in color.

2. Meanwhile, place water in bottom of double boiler and heat until barely
simmering.

3. In another saucepan, bring sugar, lemon juice and butter to boil.

4. When egg yolks are whipped, decrease mixer speed to medium. Gradually
add hot sugerbutter mixture, beating constantly.

5. Place mixing bowl just above water level over simmering water. (Do NOT
let bowl touch water) Whisk mixture constantly and cook until mixture is
thick custard, consistency of sour cream, about 10 minutes.

6. Immediately transfer to 3cup mixing bowl. Stir in lemon zest. Cover
with plastic wrap. Refrigerate until chilled. (Can be made few days in
advance. Before using, stir well to smooth out consistency.)

7. Up to 2 hours before serving, fill prebaked shells with lemon curd.
Refrigerate until serving time.

Formatted and Busted by RecipeLu
Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 12,
1998