Lemon Tarts
Lemon Tarts might be just the dessert you are searching for. This recipe serves 10. One serving contains 237 calories, 3g of protein, and 14g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 10 hours and 40 minutes. If you have prebaked phyllo shells such as athens, heavy cream, butter, and a few other ingredients on hand, you can make it.
Instructions
Set a fine-meshed sieve over a bowl.
Pour 2 inches of water into a pan and bring to a simmer over low heat. In a bowl that fits over pan without touching water, mix juice and zest, eggs, butter, salt and 1 cup sugar. Cook, stirring constantly with a heatproof flexible spatula, until butter has melted, sugar has dissolved and mixture thickens enough to coat the back of a spoon, 20 to 25 minutes. (Do not allow it to boil.)
Pour through sieve into bowl; press plastic wrap onto surface of mixture. Chill for at least 10 hours. (Curd will thicken as it cools and can be made up to 5 days ahead.)
Place tart shells on a baking sheet; bake for 5 minutes.
Whip cream with 1 tsp. sugar until soft peaks form. Cover and chill. Just before serving, put a heaping teaspoon of lemon curd into each shell. (Cover and chill any extra curd.) Pipe or spoon whipped cream on top of each tart.