I also wanted to test out my Martha Stewart's Pies and Tarts cookbook...which I love the layout and pictures. So far, I have made the lemon curd, tart shells, and candied lemons. We loved the candied lemons!!
And these little tarts were magical!! Yummy. Everyone loved them. My only change would be less poppy seeds. They made the shell taste a tad of dirt.
The lemon curd recipe puts the butter in last. I prefer my other recipe that you add everything at the beginning and heat till thickened-never to a boil!
Lemon Curd (3 large lemons make magic!)
- 3 tea lemon zest
- 7 large egg yolks-room temp
- 1 cup plus 2 TBS sugar
- 6 TBS butter
- 1/2 cup plus 1 TB lemon juice
- pinch of salt
Cook all but zest over med-low heat and stir constantly. Cook till thick but still pourable. Pour through a fine mesh strainer. Add zest and stir. Allow to cool 30 minutes-keep in fridge. Great on toast!!