Pie Recipes
Lemon Curd Tarts
Ingredients
Pastry
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 5 tablespoons cold water
Lemon Filling
- 1/2 cup butter
- 1/2 cup fresh lemon juice
- 3 teaspoons freshly-grated lemon rind
- 1 1/2 cups granulated sugar
- 5 eggs, beaten
Instructions
- Heat oven to 425 degrees F.
Pastry
- Combine flour and salt in a bowl. Cut in butter with a pastry blender until pieces are the size of small peas.
- Sprinkle the water gradually over flour mixture, stirring with a fork and drawing flour into a ball. Add just enough water to hold the mixture together and pull away from the sides of the bowl. Pat into a ball and turn out onto a lightly floured board. Roll into a circle and cut shapes to fit small tart pans or muffin tins.
- Prick each shell with a fork and bake for 12 minutes. Cool.
Lemon Filling
- Melt butter in a saucepan.
- Add lemon juice, rind and sugar. Cook, stirring, until sugar is dissolved.
- Add eggs and cook, stirring constantly, until thick, about 20 minutes.
- Cool.
- Fill tart shells and refrigerate until serving time.