Mini Lemon Tarts

Creamy, rich and not too sour. This is one of my favorite summer desserts!

INGREDIENTS

2 large eggs plus 2 egg yolks

3/4 cup (150 g) granulated sugar

1 tablespoon lemon zest

1/2 cup (120 ml) freshly squeezed lemon juice

2 - 3 tablespoons heavy cream

1/2 cup (1 stick) unsalted butter, cut into small pieces

mini pastry shells (i typically use premade tart shells for ease - but feel free to make your own!)

INSTRUCTIONS

Place all ingredients, excluding butter, into a heatproof bowl and whisk to combine.

Place the bowl over a saucepan of simmering water (bain-marie).

Cook on moderate heat + whisk constantly (very important!) until mixture becomes thick. Cook until mixture reaches 170°F.

If you don’t have a thermometer mixture should coat the back of a wooden spoon and leave a clear pass if you run your finger through it.

Remove from heat and immediately strain mixture through a fine mesh sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.

The whisking makes for an airy and light texture.

Allow to cool to room temperature before filling the tart.

TIP: mixture can be kept in an airtight container in the fridge for about 5 days, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture before filling tart shells.

Fill shells with lemon curd, then refrigerate until set (around 3 hours) Serve with berries, whipped cream, mint leaves or lemon slices! Get creative!

Enjoy!

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