Lemon Tartlets

Chilled Buttery lemon curd fills individual flaky tart shells enhanced by the flakier and richer qualities produced by Challenge European Style.

Ingredients

Lemon Curd

• Finely grated lemon zest and juice of 4 to 5 lemons (1 cup)
• 1½ cups sugar
• ½ cup (1 stick) Challenge European Style Butter (cut into ½-inch cubes)
• 5 eggs, well beaten

Tart Shells:

• 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

Garnish

• Slices of fresh strawberries or kiwi

Directions

Lemon curd:

Combine lemon juice and zest with sugar in a heavy 2-quart saucepan. Heat over medium heat until sugar is completely dissolved. Remove from heat and add butter, stirring until completely melted. Whisk in eggs. Cook mixture over medium heat, stirring constantly until mixture thickens and coats back of spoon. Pour mixture through fine-mesh strainer; discard peel. Chill curd before filling tarts.

Tart shells:

Preheat oven to 350°F. Combine flour and sugar. Cut in cold butter until mixture resembles a coarse meal. Add egg and mix until evenly moistened. Divide mixture into small tart pans (twelve, 3-inch pans or six, 4½-inch pans). Press dough evenly over bottom and sides. Place tart pans on baking sheet and bake 20 minutes or until lightly browned. Let cool. Remove from pans, fill with chilled lemon curd, garnish with fresh fruit slices and serve.

Yield: 6 to 12 individual tarts

Lemon curd also great on scones or as a cake filling.

Source: Challenge Package recipe developed by Challenge Home Economist.