Lemon Curd Tarts

Lemon Curd Tarts

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Lemon Curd Tarts with Toasted Swiss Meringue

Lemon Curd:

1 ½ cups lemon juice

Zest of 8 lemons (can be adjusted to taste)

8 eggs

1 lb. 8 oz. granulated sugar

12 oz. unsalted butter

1.     Combine juice and zest

2.    Beat eggs and sugar together in a stainless steel pan (do not use aluminum)

3.    Add lemon and butter

4.    Over low heat bring to a boil, stirring constantly until the curd thickens.

5.    Strain immediately, cool and use as needed.

6.    Will keep for weeks stored covered in the refrigerator.

Swiss Meringue:

8oz egg whites

16 oz. granulated sugar

1.     Mix the egg whites and sugar in a mixing bowl and whisk over simmering water until it reaches 120 degrees.

2.    Remove from heat and continue to beat with whip attachment of mixer until cool.

1. Spoon or pipe the lemon curd into the prebaked tart shells

2. Pipe the meringue onto the top of the tarts

3. Toast the meringue with a brulee torch OR place under the broiler until lightly toasted.

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