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Ingredients
- 7 lrg Egg yolks
- 1 c. Sugar
- 1/2 c. Fresh lemon juice
- 1/2 c. Unsalted butter
- 1 1/2 Tbsp. Grated lemon zest
- 16 x Pre-baked tartlet shells, up to 20 Edible flowers, optional
Directions
- 1. Whip egg yolks at high speed in mixer till doubled in volume, about 10 min. They will be pale-yellow in color.
- 2. Meanwhile, place water in bottom of double boiler and heat till barely simmering.
- 3. In another saucepan, bring sugar, lemon juice and butter to boil.
- 4. When egg yolks are whipped, decrease mixer speed to medium. Gradually add in warm suger-butter mix, beating constantly.
- 5. Place mixing bowl just above water level over simmering water. (Don't let bowl touch water) Whisk mix constantly and cook till mix is thick custard, consistency of lowfat sour cream, about 10 min.
- 6. Immediately transfer to 3-c. mixing bowl. Stir in lemon zest. Cover with plastic wrap. Chill till chilled. (Can be made few days in advance. Before using, stir well to smooth out consistency.)
- 7. Up to 2 hrs before serving, fill pre-baked shells with lemon curd.
- Chill till serving time.
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