Lemon Curd Tarts
Pastry:
1 cup of butter
1/4 cup of sugar
2 cups of all purpose flour
2 tablespoons of cold water
Directions:
Place butter and sugar in a food processor. Process until mixture is light and fluffy. Add flour and water and pulse until just combined. Remove from processor, wrap and chill for 10 minutes.
Lemon Curd:
3 eggs
1 cup white sugar
2 lemons
1/4 lb of butter
Directions:
1 cup of butter
1/4 cup of sugar
2 cups of all purpose flour
2 tablespoons of cold water
Directions:
Place butter and sugar in a food processor. Process until mixture is light and fluffy. Add flour and water and pulse until just combined. Remove from processor, wrap and chill for 10 minutes.
Lemon Curd:
3 eggs
1 cup white sugar
2 lemons
1/4 lb of butter
Directions:
- Beat eggs well. Zest the lemons and chop zest finely.
- Juice lemons and pass through a strainer.
- Put everything into the double boiler and stir over simmering water, stirring one way until thickened.
- This can be stored in a jar in the fridge for 3-4 weeks.