Lemon curd tarts
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Lemon curd tarts
  Lemon    Tarts  
Last updated 6/12/2012 1:21:57 AM. Recipe ID 54375. Report a problem with this recipe.
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      Title: Lemon curd tarts
 Categories: Desserts
      Yield: 30 Servings
  1 1/2 c  All-purpose flour
    1/2 ts Salt
    1/2 c  Shortening
      3    Eggs, well beaten
  1 1/4 c  Sugar
    1/2 ts Finely shredded lemon peel
    1/3 c  Lemon juice
  Sift together the flour and salt; cut in the shortening until the
  mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over
  part of the mixture. Gently toss with a fork and push to side of
  bowl. Repeat with 3 or 4 more tablespoons of water until all is
  moistened. Form dough into a ball. Roll out to 1/16-inch thickness.
  Cut into 3- inch circles. Fit into small tart pans; press out
  bubbles. Prick dough with tines of fork. Bake in a 450 F oven for 8
  to 10 minutes until shells are golden.
  For lemon curd, in a saucepan combine the eggs, sugar, lemon juice,
  and butter.  Cook and stir over low heat until thickened, about 15
  minutes. Remove from heat and stir in lemon peel. Chill. Fill each
  baked shell with 2 to 3 teaspoons of filling; chill.  Just before
  serving, top with blueberries.
  Makes 30 tartlets.
  [ COUNTRY HOME; August 1990 ]
  Posted by Fred Peters.

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Recipe ID 54375 (Apr 03, 2005)

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