Pies, Crisps and Cobblers
Chilled buttery lemon curd fills individual flaky tart shells enhanced by the flakier and richer qualities produced by Challenge European Style.
- 4-5 lemons, zest and juice
- 1½ cups sugar
- ½ cup (1 stick) Challenge European Style Butter (cut into ½-inch cubes)
- 5 eggs, well beaten
- 1½ cups flour
- ¼ cup sugar
- ½ cup (1 stick) Challenge European Style Butter, cold and cut into ½-inch cubes
- 1 egg, well beaten
- Slices of fresh strawberries or kiwi
1Remove zest from lemons with a lemon zester or fine grater (Use the yellow portion of the peel and avoid any of the bitter white portions.) Juice lemons (about a cup). Combine lemon juice and zest with sugar in a heavy 2-quart saucepan.
2Heat over medium heat until sugar is completely dissolved. Remove from heat and add butter, stirring until completely melted. Whisk in eggs.
3Cook mixture over medium heat, stirring constantly until mixture thickens and coats back of spoon. Pour mixture through fine-mesh strainer; discard peel.
4Chill curd before filling tarts.
1Preheat oven to 350°F.
2Combine flour and sugar. Cut in cold butter until mixture resembles a coarse meal. Add egg and mix until evenly moistened.
3Divide mixture into small tart pans (twelve, 3-inch pans or six, 4½-inch pans). Press dough evenly over bottom and sides.
4Place tart pans on baking sheet and bake 20 minutes or until lightly browned.
5Let cool. Remove from pans, fill with chilled lemon curd, garnish with fresh fruit slices and serve.
!Lemon curd is also delicious on scones or as a cake filling.