Recipe - Lemon Tartlets

LEMON CURD
1 Large egg
2 Large egg whites
Three fourths cup Sugar
2/3 cup Fresh lemon juice (4 lemons)
1 tablespoon Grated lemon zest
2 tablespoon Butter

PASTRY SHELLS
2 tablespoon Vegetable oil, preferably
canola oil
2 tablespoon Sugar
One fourth teaspoon Salt
1 cup Allpurpose white flour
2 Large eggs
4 Large egg whites
1 teaspoon Pure vanilla extract
Confectioners' sugar for
dusting

To make lemon curd: Whisk together egg, egg whites, sugar, lemon juice and
zest in a heavy bottomed, mediumsided saucepan. If you do not have a
heavybottomed pan, use a double boiler and increase the cooking time
slightly. Add butter and cook over mediumlow 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 threeinch muffin cups or spray
them with nonstick cooking spray.

in a mediumsize 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 standup 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 3/8 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 1 One half 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 106416399

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini