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Lemon Curd in Mini Pastry Shells

Lemon Curd in Mini Pastry Shells
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by in Dec 2010
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  • 3 lemons
  • 1-1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt
  • Store-bought mini pastry shells
  • Lightly whipped cream
  • Candied lemon peel or whole raspberries (optional)


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put zest in a food processor fitted with a steel blade. Add sugar and pulse until zest is very finely minced into sugar.
Cream butter and beat in sugar-and-lemon mixture. Add eggs, one at a time. Then add lemon juice and salt. Mix until combined.
Pour mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Lemon curd will thicken at about 170°, or just below simmer. Remove from heat and cool or refrigerate.
To serve, portion lemon curd into pastry shells. Top with whipped cream; garnish with candied lemon peel or raspberries if you like.
Updated Wednesday, December 22nd, 2010

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