Lemon Curd Tartelettes
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Lemon Curd Tartelettes
Last updated 6/12/2012 12:59:15 AM. Recipe ID 22185. Report a problem with this recipe.
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      Title: Lemon curd tartelettes
      Yield: 4 Servings
           Sugar dough
           Tartelette molds
           Grated rind of 3 lemons
      6 oz Lemon juice (about 5
  1 3/4 c  Granulated sugar
      5 lg Eggs
      2 oz (1/2 stick) melted butter
  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 1/4" 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.
  To assemble:
  Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated
  until ready to serve.

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Recipe ID 22185 (Apr 03, 2005)

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