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Sugar dough
Tartelette molds;
-(miniature)
Grated rind of 3 lemons
6 oz Lemon juice; (about 5
-lemons)
1 3/4 c Granulated sugar
5 lg Eggs
2 oz Melted butter; (1/2 stick)
Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted
butter. Cook on top of double boiler over boiling water until curd is
thickened. Curd may be cooked in a microwave: on low or med-low for short
time periods stirring between each time, until mix has thickened. This mix,
while still hot will not be very thick. It should be thick enough to coat
the back of a spoon. Cool mix at room temperature, then refrigerate until
completely cold. Keep refrigerated until ready to use.
To make tartelette shells:
Roll chilled sugar dough on lightly floured counter or pastry cloth
approximately 1/4″ thick. Make a cluster of the tartelette molds and gently
lift rolled dough on top of molds. Press down on molds. Shape each shell
into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until
shell is golden brown. Cool at room temperature.
To assemble:
Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until
ready to serve.
Busted and entered for you by: Bill Webster
CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9174
Yields
1 servings
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