Lemon Curd for Tarts Recipe
Ingredients
| Eggs | 6 | |
| White sugar | 2 Cup (16 tbs) | |
| 2 tbsp grated lemon rind | ||
| Lemon juice | 3/4 Cup (16 tbs) | |
| Melted butter | 3/4 Cup (16 tbs) | |
| Whipped cream | ||
Directions
Beat eggs until light and foamy.
Add sugar, rind, juice, and butter.
Place in a heavy-bottomed saucepan or in the top of a double boiler and cookover low heat until thickened, smooth, and like honey.
Stir constantly.
Cool.
Whip cream and fold into the curd.
Spoon the mixture into a piping bag and pipe into baked tartlet shells
Add sugar, rind, juice, and butter.
Place in a heavy-bottomed saucepan or in the top of a double boiler and cookover low heat until thickened, smooth, and like honey.
Stir constantly.
Cool.
Whip cream and fold into the curd.
Spoon the mixture into a piping bag and pipe into baked tartlet shells
Chef
