LEMON CURD TARTLETS

FOR THE LEMON CURD:
1 cup freshly squeezed lemon juice
2 tablespoons finely grated lemon zest
1 1/3 cups granulated sugar
4 large eggs
1 3/4 sticks unsalted butter, cut into tablespoons (14 tablespoons)
FOR THE TART SHELLS:
1 cup all-purpose flour
1/2 confectioners' sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 large egg yolk
2 tablespoons cold water
1 teaspoon fresh lemon juice

TO PREPARE THE LEMON CURD:
Whisk together zest, lemon juice, granulated sugar, 4 eggs, and a pinch of salt in a 2-quart heavy saucepan. Add the 1 3/4 sticks butter and cook over moderately low heat, stirring briskly, until curd is pudding consistency, about 8-10 minutes. Immediately pour curd through a fine sieve into a bowl; cover and allow to come to room temperature, then refrigerate. Curd will keep up to one week refrigerated.

TO PREPARE THE TART SHELLS:
In a food processor, pulse flour, confectioners' sugar and salt. Add 1/2 cup butter and pulse until mixture resembles coarse meal.

In a separate bowl whisk together egg yolk, water, and lemon juice in a bowl, then add to processor and pulse until pea-size lumps form and dough holds together when squeezed (dough will appear somewhat crumbly).

Press a small amount of dough (a ball the diameter of a nickel) evenly into the bottom of a miniature muffin tin; refrigerate 20 minutes.

Preheat oven to 350 degrees.

Using thumb and forefinger, spread the dough evenly on the bottom and around the sides of each muffin space.

Place tins on a sheet pan and bake in middle of oven until golden, 12-15 minutes. Transfer to a rack and, when shells are just cool enough to handle, carefully loosen edges with a thin knife and remove from pans.

Before serving, spoon lemon curd into shells and garnish with whipped cream or a dusting of confectioner's sugar.

Source: The Sugar Association