Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Lemon Curd Tarts
Famous Authors (View All Authors)
Desserts - Lemon Curd Tarts Post by :gouzts Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3218

Click below to download : Desserts - Lemon Curd Tarts (Format : PDF)

Desserts - Lemon Curd Tarts

Makes one 7 1/2-inch tart or four 4-inch tartlets

6 egg yolks, beaten
1 cup sugar
1/2 cup freshly squeezed lemon juice
1/4 pound (1 stick) unsalted butter, cut into small pieces
1 tablespoon grated lemon zest
1 (7 1/2-inch) tart shell or four 4-inch tartlet shells, pre-baked and cooled

To make the lemon curd, strain the beaten egg yolks through a sieve into a medium-size, heavy saucepan. Add the sugar and lemon juice, stir to combine, and cook over low heat, stirring constantly, for about 10 to 12 minutes, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and stir until the mixture cools just slightly. Stir in the butter, a piece at a time, until fully incorporated. Add the zest. Let cool completely.

Pour the cooled lemon curd into the baked shell(s) and chill until set. The tarts can be garnished with fresh raspberries, candied violets or with a twist of fresh lemon slice.

If you like this book please share to your friends :

Desserts - Tart -  Lemon Tart Desserts - Tart - Lemon Tart

Desserts - Tart -  Lemon Tart
For Crust: 1 1/2 cups all purpose flour 3 tablespoons sugar 1/4 teaspoon ground cinnamon 9 tablespoons chilled unsalted butter, cut into pieces 3 tablespoons ice water plus For Filling: 1 3/4 cups fresh lemon juice 1 1/2 cups sugar 5 large eggs 4 large egg yolks 1 tablespoon grated lemon peel 3/4 cup unsalted butter, cut into pieces Make Crust: Combine flour, sugar and ground cinnamon in processor. Using on/off turns, cut in chilled unsalted butter until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form. If dough is too dry, add more ice

Desserts - Tart -  Lemon Brulee' Tart Desserts - Tart - Lemon Brulee' Tart

Desserts - Tart -  Lemon Brulee' Tart
1 1/3 cups flour 2 tablespoons sugar 2 teaspoons grated lemon zest 1 dashes salt 1 stick chilled butter 2 tablespoons cold water 3 eggs 1/2 cup sugar 1/3 cup whipping cream 1/3 cup fresh lemon juice 1 tablespoon grated lemon zest additional sugar strawberry halves for garnish Combine flour, sugar, lemon zest and salt in food processor. Cut butter into pieces and add to dry mixture. Process until mixture resembles coarse meal. Mix in enough water to form dough. Gather dough and shape into disk. Wrap in plastic and refrigerate 1 hour. Preheat oven to 400° F.Roll out dough on