Function Words

Intense, lemony goodness!
I made little lemon tarts for dessert last night.
I used graham cracker crust instead of pastry crust.
The contrast in texture between the lemon curd and the buttery crackers only enhance the taste.
I had no idea that it was so easy to make lemon curd.

To make the lemon tarts: Make 1-9 inch tart crust or 4 individual tart crusts. Cool.
I used a basic graham cracker crust recipe from an old cookbook.


Lemon Curd

2 whole eggs
2 egg yolks
1/4 tsp. salt
1/2 cup sugar
1/2 cup lemon juice
Zest of 1 lemon
6 tablespoons cold butter, cut in pieces

Whisk eggs, yolks, salt and sugar in small saucepan until smooth and light colored.
Add lemon juice, lemon zest and butter.
Cook over medium heat, stirring constantly, about 5 minutes.
The constant stirring is very important!
Reduce heat to medium-low, continue stirring all the time.
Cook until curd is thick enough that it coats the back of a spoon, about 5 minutes more.
Curd should be as thick as thick hollandaise.
Pour the hot curd through a fine strainer into tart shell(s).

Refrigerate.