The lemon curd is custardy, like the filling for lemon meringue pie, but much more intense, and very quick and easy to make. Refrigerated, it keeps for weeks, and you can make instant tartlets any time the mood takes you! The tartlets make a very special dessert, and are a huge hit at formal tea parties.
- 4 tablespoons butter
- ¾ cup sugar
- 2 whole eggs lightly beaten
- Grated zest (yellow part of the rind) of two lemons
- Juice from two lemons
- 6 small graham cracker crust tart shells
- Lemon zest curlicues for garnish
In a medium sized bowl, cream the butter and slowly beat in the sugar until well combined and smooth. Beat the eggs into the creamed mixture. Add the lemon zest and the juice. Transfer to a double boiler or very heavy saucepan. Whisk over a medium-low heat until the mixture thickens 5 minutes or so: stir constantly or the mixture will curdle. Spoon the hot lemon curd into the tart shells. Garnish with lemon zest. Chill for 2 hours or more before serving.