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The lemon curd recipe was adapted from Great British Cooking:  A Well Kept Secret by Jane Garmey.  I filled mini pie shells with the lemon curd to make individual tarts.  This is the perfect treat to serve at a tea party or a refreshing dessert for a summer day.

Inspired by The House at Riverton

Prep: 15 minutes    Cook time:  15 minutes (pastry crust + lemon curd)   Serves:   8

Ingredients

• Prepared individual pie crusts
• Juice and zest of 3 large lemons
• 1 stick (1/2 cup) butter
• 1 1/2 cups sugar
• 3 egg yolks, beaten

Instructions

1. Bake the pie crusts according to package instructions.
2. Add the remaining ingredients to the top of double boiler.  Cook gently, stirring constantly until the sugar dissolves, the butter melts and the mixture begins to thicken, about 5 minutes.  Be careful not to let it boil or the eggs will curdle.  As soon as the lemon curd becomes thick and creamy, remove it from the heat.
3. Let the lemon curd cool slightly, then fill the tart shells with the lemon curd and allow it to set at room temperature.
4. You can garnish with a dollop of whipped cream.

Desserts  This post is filed under : english welsh and scottish, fresh fruit, pies  

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