Robin Daumit

LEMON CURD TARTS

Robin Daumit
LEMON CURD TARTS

* Colorful Accessories: Courtesy of CRATE AND BARRELL

I am a Yellow, Orange, and Green kind of gal. These colors capture my attention and inspire me. When the greys of winter set in and there is no green on the trees, and very little sunshine lighting my day, I find my solace in these colors.

 Citrus fruits satisfy my need for color and flavor in the dead of winter’s grey. So, it was by no accident that I gravitated toward a huge bundle of lemons at the market on a dreary January day, bought several bags, and then returned to my kitchen to create something luscious to make with them. These very easy, decadently flavored Lemon Curd Tarts brought a ray of sunshine into my kitchen, not to mention many smiles, come dessert time.

 You can use a store bought pie crust, your own, or one of our pie crusts from our recipe collection. Also, you can make a regular size pie with this recipe, or press out smaller pie crusts and place them in tart tins or Mason Jar Lids, (also shown how to use in our recipe collection). I opted to go with the small tart size pies because the portions are just perfect to satisfy and not to add layers to these hips, come April!

 Lemon Curd Ingredients:

-        Eggs – 2 whole plus 2 yolks

-        Sugar – 1 cup

-        Butter – 6 tablespoons, melted

-        Lemon juice – 1 cup

-        Corn starch – 1 tablespoon

-        Salt – ½ teaspoon

Whip the eggs and sugar until ribbons fall off the spoon.

Add melted butter and mix well.

Sprinkle corn starch across the lemon juice and give a whisk.

Add to the batter along with salt. Mix well.

Pour into prepared pie crust.

Bake at 325 for 20 plus minutes, (depending on the size crust).

Once the crust is golden brown, the center of the pie custard should be done.

For the best flavor experience, allow pies to cool. Also delicious once refrigerated.

 For a dollop of whipped cream:

-        Whipping cream – 1 cup

-        Powdered sugar – 1 heaping tablespoon

-        Lemon zest – ½ teaspoon

-        Limoncello – 2 tablespoons (optional) an Italian liqueur (lemon extract or your favorite liqueur can be substituted

Whip these ingredients together until desired thickness is obtained.

 The refreshing citrus in this pie makes for a delightful dessert year round!