Lemon curd tartlettes
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Lemon curd tartlettes
Last updated 6/12/2012 12:58:51 AM. Recipe ID 21686. Report a problem with this recipe.
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      Title: Lemon curd tartlettes
 Categories: Baker
      Yield: 4 Servings
      2 lg Eggs
    1/2 c  Sugar
    1/3 c  Fresh lemon juice
    1/2    Grated lemon rind
      2 tb Unsalted butter, cut up
      3    Sheets phyllo
    1/2 c  Butter, clarified
    1/2    3/4 cup sugar
      2    Egg whites
      3 tb Brown sugar
  For curd: Whip eggs and sugar until very light and fluffy with a whip
  attachment. Gradually mix in lemon juice and rind. Place over boiling
  water and cook, whisking until extremely thick, about 5 10 minutes.
  Remove from heat and whisk in butter. Pour into a container, cover
  with plastic wrap and chill overnight to stiffen.
  For tart dough: Lay one sheet of phyllo on work surface. Brush with
  clarified butter and sprinkle with sugar. Repeat the process with the
  second and third sheets. Cut into 3-inch squares.
  Lay 18 tartlette molds upside down on a sheet pan. Lay 1 square of
  phyllo over each pan, then place a second one on top of phyllo to
  help form tartlette shells. The square corners will spread out flat
  on the sheet pan. Bake in this upside down position weighted down
  with another sheet pan at 375 degrees Fahrenheit until golden brown.
  Let phyllo cool slightly, but while still warm remove from molds.
  Cool completely then fill with lemon curd by piping with a plain tip.
  For meringue: Whip egg whites until stiff but not dry then add the
  brown sugar gradually and continue whipping until stiff. Pipe onto
  lemon curd with a star tip and brown with a blow torch or under the
  Yield: 18 tartlettes

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Recipe ID 21686 (Apr 03, 2005)

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