Recipe: Lemon-Curd Tarts or Lime Curd Tarts

LEMON-CURD TARTS OR LIME CURD TARTS

FOR THE LEMON CURD:
3 eggs
2 tbsp grated lemon peel
1/2 cup lemon juice
3/4 cup butter, softened
1 cup plus 2 tbsp sugar
TO SERVE:
8 (3-inch) or 12 (2 1/2-inch) baked tart shells
1/2 cup heavy (whipping) cream
grated lemon peel (optional garnish)

TO MAKE THE LEMON CURD:
In top of double boiler, beat eggs well with a fork. Add 2 tbsp lemon peel and juice, butter and 1 cup of the sugar; mix until well combined. Place over simmering water (water should not touch bottom of double-boiler top); cook egg-lemon mixture, stirring constantly, about 15-20 min, or until mixture forms a thick coating on a metal spoon and mounds slightly. Remove mixture from heat, and turn it into a bowl. Refrigerate the filling, covered, several hours, or until it is well chilled.

TO SERVE:
Pour lemon filling into tart shells, dividing evenly.

In a small bowl, using a rotary beater, beat heavy cream with the remaining 2 tbsp sugar until stiff. Decorate tarts with whipped cream, using a spoon or a pastry bag with decorating tip. Sprinkle whipped cream with grated lemon peel, if desired.

VARIATION:

LIME CURD TARTS:
Substitute 1 tbsp grated lime peel for the grated lemon peel, and 1/2 cup lime juice for the lemon juice. Tint a pale green by adding 2 drops green food coloring.

Makes 8-12
Source: Newspaper Clipping