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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
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