Lemon tartlets (ew)
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Lemon tartlets (ew)
Last updated 6/12/2012 1:27:14 AM. Recipe ID 62038. Report a problem with this recipe.
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      Title: Lemon tartlets (ew)
 Categories: Desserts, Fruits
      Yield: 12 Servings
MMMMM-------------------------LEMON CURD------------------------------
      1    Large egg
      2    Large egg whites
    3/4 c  Sugar
    2/3 c  Fresh lemon juice (4 lemons)
      1 tb Grated lemon zest
      2 tb Butter

MMMMM-----------------------PASTRY SHELLS----------------------------
      2 tb Vegetable oil, preferably
           -canola oil
      2 tb Sugar
    1/4 ts Salt
      1 c  All-purpose white flour
      2    Large eggs
      4    Large egg whites
      1 ts Pure vanilla extract
           Confectioners' sugar for
  To make lemon curd:  Whisk together egg, egg whites, sugar, lemon
  juice and zest in a heavy bottomed, medium-sided saucepan. If you do
  not have a heavy-bottomed pan, use a double boiler and increase the
  cooking time slightly.  Add butter and cook over medium-low 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 three-inch muffin cups
  or spray them with nonstick cooking spray.
  in a medium-size 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 stand-up
  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 1/2 hours before serving, spoon
  about 1 T lemon curd into each tartlet shell and dust with
  confectioners' sugar.
  Makes 24 tartlets, serves 12.

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Recipe ID 62038 (Apr 03, 2005)

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