Lemon Curd

• 1
  Remove 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.
• 2
  Heat over medium heat until sugar is completely dissolved. Remove from heat and add butter, stirring until completely melted. Whisk in eggs.
• 3
  Cook mixture over medium heat, stirring constantly until mixture thickens and coats back of spoon. Pour mixture through fine-mesh strainer; discard peel.
• 4
  Chill curd before filling tarts.

Tart Shells

• 1
  Preheat oven to 350°F.
• 2
  Combine flour and sugar. Cut in cold butter until mixture resembles a coarse meal. Add egg and mix until evenly moistened.
• 3
  Divide mixture into small tart pans (twelve, 3-inch pans or six, 4½-inch pans). Press dough evenly over bottom and sides.
• 4
  Place tart pans on baking sheet and bake 20 minutes or until lightly browned.
• 5
  Let 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.