Lemon Curd Tarts

• Vegetarian

• Refrigerated

  • 2 Eggs, Whole organic
  • 2 Eggs, yolks only, organic

• Condiments

  • 1 Lemon curd
  • 1/2 cup Lemon juice, Fresh Squeezed

• Pasta & Grains

  • 1 Package Pepperidge farms puff pastry sheets or shells

• Baking & Spices

  • 2/3 cups Granulated sugar
  • 1 pinch Sea salt

• Dairy

  • 1/2 cup Butter, unsalted

Found on cookingwithcurls.com

Description

Ingredients

• Lemon Curd
• 1/2 cup fresh squeezed lemon juice
• 2/3 cups granulated sugar
• 2 Whole organic eggs
• 2 organic eggs, yolks only
• 1/2 cup unsalted butter
• pinch of sea salt
• 1 Package Pepperidge Farms puff pastry sheets or shells

Directions

• To make the Lemon Curd:
• Bring 1 -inch of water to a boil in a large pot.
• Whisk together eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl, or double boiler.
• Place over boiling water and cook, stirring occasionally until mixture thicken and coats the back of a spoon.
• Remove from heat and whisk in butter, whisking until thoroughly melted and mixture is smooth.
• Pour lemon curd into a sealed container and place in the refrigerator until thoroughly chilled.
• For the Tarts:
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silpat liner.
• Bake for 15 minutes, until puffed and golden brown.
• Place on a wire cooling rack and allow to cool completely before filling.
• Cut out the centers to make shells hollow, and dust with sifted powdered sugar.
• Fill with lemon curd and serve.