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Ingredients
- 1/2 cup fresh lemon juice (from about 3 lemons), strained
- Grated zest of 3 lemons (about 1 Tbsp. packed)
- 3 large eggs, at room temperature, beaten
- 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
- Pinch of salt
- 1 cup plus 1 tsp. sugar
- 30 prebaked mini phyllo shells such as Athens
- 1/4 cup heavy cream
Details
Servings 30
Preparation time 10mins
Cooking time 40mins
Adapted from myrecipes.com
Preparation
Step 1
1. 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.)
2. Preheat oven to 350ºF. Place tart shells on a baking sheet; bake for 5 minutes. Let cool.
3. 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. Serve immediately.
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