Saturday, July 23, 2011

Lemon Tarts in Poppy Seed Shells

I have already begun planning for CT's 3.14 party. As you know you are only 3.14 once in a lifetime-so huge celebrations and huge amounts of PIE are needed! I usually have tons of large pies but I thought, "Why not have individual sized pie!" So I wanted to practice...

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!!

1 comment:

Sarah said...

One of these days I will make your lemon curd. Those tarts look fantastic! Good enough to eat;)