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| Lemon Chess Tarts |
| Ingredients 1/2 cup [1 stick] butter Zest of 1 lemon Juice of 2 lemons 1 1/2 cups sugar 2 tablespoons cornstarch 3 large egg yolks Prebaked small tart pastry shells Whipping cream, whipped and sweetened with sugar Method Melt butter in top of double boiler over boiling water. Stir in lemon zest and juice. Combine sugar and cornstarch in medium bowl; stir well. Add yolks; stir until incorporated. Add sugar mixture to double boiler; heat to just below boiling. Cook, stirring constantly, until thick and coats back of spoon, about 25 to 30 minutes. Pour lemon curd into non-reactive [stainless steel] bowl. Cool to room temperature. Cover; refrigerate until chilled, about 3 hours or overnight. Spoon mixture into cooled tart shells. Top each with sweetened whipped cream |