Lemon Curd Tarts

Lemon Curd:
1/4 cup grated lemon rind
2/3 cup lemon juice
2 cups sugar
1 cup butter
4 eggs, slightly beaten

Combine first four ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until butter melts. Gradually stir about 1/4 of hot mixture into egg yolks. Return egg yolks to hot mixture; continue to stir until thickened. Remove from heat; cool, cover and refrigerate. (Will last approximately two weeks.)

Tart Filling:
Fold in 1/2 cup sour cream or whipped cream to 1 cup Lemon Curd. Fill shells.

Tart Shells:
May be purchased or made from pie crust recipe. Put into tart-size pans.

Yield: 3-1/2 cups curd

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Cajun Country -- New Iberia, Louisiana