*~Riceballz~*

These tartlets were made last holiday and I forgot all about it until I check my photos last night. I meant to write down the recipe because they are tasty, so here it is.

Lemons were cheap the other day when I was in market so I bought a bunch and have to use them up before mum starts lecturing about wasting stuffs. Initially I saw some lemon tart recipes in the paper and wanted to try them up but since most of the ingredients were not available, I scoured the internet and found this lemon curd tart recipe. This recipe is also taken from joyofbaking.com. The sweet pastry crust is made with the recipe in my previous post.

Ingredients:

3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
1 tablespoon (4 grams) lemon zest

Lemon Zest - The yellow outer rind of the lemon that contains the fruit’s flavor and perfume.

Method:

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
2. Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream), and this will take about 10 minutes.
3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
5. Add the lemon zest, cover, and let cool to room temperature before filling the pastry crust.

Do note that the lemon curd will continue to thicken as it cools. Covering the lemon curd with plastic wrap prevents a skin from forming on the surface.

Mum tasted the lemon curd tartlets and declared that despite it is nice, the tart is a wee bit empty to her liking. So she asked me to put in some sliced strawberries that we got from Cameron Highland a few days back (Yeah, this was made at about that time). They do look prettier with strawberry slices, isn’t it?

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