When life gives you lemons, make Lemon Curd Tartlets
Lemon Curd (adapted from Alton Brown)
6 egg yolks
1 cup sugar
3 lemons, juiced
1 tsp lemon zest
1 stick of butter, cut into cubes and chilled
Before you start, juice lemons to equal approximately 3/4 cup (add cold water if necessary). Zest lemon and set aside.
In a saucepan, combine egg yolks & sugar, whisking until smooth, about a minute.
Over medium heat stir in lemon juice and lemon zest, stirring constantly for approximately 8 minutes until the mixtures thickens and coats a spoon. Remove from heat and stir in butter, 1 piece at a time letting each piece melt before adding the next piece.
Pour the cooled lemon curd into a air tight container. Store in the fridge until ready to use.
Using cookie cutter, cut flower shapes into pre-made pie crust. Press each flower into muffin tin to form a little cup. Gently poke the bottom with a fork to prevent dough from rising. Bake at 350 degrees for 12 minutes.
Immediately upon taking out of the oven, press each pie crust gently into a serving platter to flatten the bottom. Let cool.
Fill with Lemon Curd, garnish with a blueberry and sprinkle with powdered sugar.
Enjoy!
When life gives you lemons, make Lemon Curd Tartlets