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Lemon Curd Tartlettes

Lemon Curd Tartlettes recipe image
This Greek dessert features Eggs, Sugar, Fresh lemon juice, Lemon rind, Unsalted butter. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 18
Calories: 786.1
Dietary: Gluten-free, Vegetarian
Description
This Greek dessert features Eggs, Sugar, Fresh lemon juice, Lemon rind, Unsalted butter. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 lg Eggs
  • 1/2 cup Sugar
  • 1/3 cup Fresh lemon juice
  • 1/2 Grated Lemon rind
  • 2 tablespoon Unsalted butter, cut up
  • 3 Sheets Phyllo
  • 1/2 cup Butter, clarified
  • 1/2 /4 cup sugar
  • 2 Egg Whites
  • 3 tablespoon Brown sugar
Directions
  1. 1
    For curd: Whip eggs and sugar until very light and fluffy with a whip attachment.
  2. 2
    Gradually mix in lemon juice and rind.
  3. 3
    Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes.
  4. 4
    Remove from heat and whisk in butter.
  5. 5
    Pour into a container, cover with plastic wrap and chill overnight to stiffen.
  6. 6
    For tart dough: Lay one sheet of phyllo on work surface.
  7. 7
    Brush with clarified butter and sprinkle with sugar.
  8. 8
    Repeat the process with the second and third sheets.
  9. 9
    Cut into 3-inch squares.
  10. 10
    Lay 18 tartlette molds upside down on a sheet pan.
  11. 11
    Lay 1 square of phyllo over each pan, then
  12. 12
    place a second one on top of phyllo to help
  13. 13
    form tartlette shells.
  14. 14
    The square corners will spread out flat on the sheet pan.
  15. 15
    Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit (191&# 194;°C) until golden brown.
  16. 16
    Let phyllo cool slightly, but while still warm remove from molds.
  17. 17
    Cool completely then fill with lemon curd by piping with a plain tip.
  18. 18
    For meringue: Whip egg whites until stiff but not dry then
  19. 19
    add the brown sugar gradually and continue whipping until stiff.
  20. 20
    Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.
  21. 21
    BAKERS' DOZEN GALE GAND SHOW#BD1A33

Nutrition Facts

Servings 18

Amount Per Serving
Calories 786.1kcal
% Daily Value *
Total Fat 42.9g66%
Saturated Fat 22.4g112%
Cholesterol 267.1mg90%
Sodium 562.8mg24%
Total Carbohydrate 88.3g30%
Dietary Fiber 1.9g8%
Sugars 56.5g
Protein 15.8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, boiling, broiling, brown, butter, clarified, cup, curd, cut, dessert, eggs, fresh, greek, juice, lemon, phyllo, rind, sugar, tartlettes, title
Read it online: https://www.chefs-mate.com/recipe/lemon-curd-tartlettes/