Lemon Curd Tartelettes

My husband is a big fan of anything lemon. These little tartelettes are rather easy to make and are always a big hit. I use store-bought pie crust to cut down on time and they always turn out great. 1 pie crust usually gives me about 12-15 tartelettes. This recipe makes about 60 so about 4 to 5 pie crusts needed.

Ingredients

Lemon Curd:

• 8 large egg yolks
• 1¼ cups + 2 tablespoons granulated sugar
• 4 freshly squeezed large lemon juice
• lemon zest of 1 lemon
• ½ cup (1 stick) chilled unsalted butter
• 1/4C powdered sugar to decorate.

Crust:

• 4-5 pie crusts
• vegetable oil spray for baking
• flour for your work surface

Instructions

1. Preheat oven at 350F.
2. In a medium sized metal bowl beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. Add lemon juice and whisk until smooth.
3. Add an inch or so of water to a medium saucepan and bring water to a simmer over medium-high heat. Once the water reaches a simmer, reduce heat to low and place bowl over saucepan. Do not allow water to touch the bottom of the metal bowl as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. Do not allow the mixture to boil or it will curdle.
4. Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more.
5. Allow curd to cool.
6. Roll out the pie crust on a floured surface.
7. Using a flower-shaped cookie cutter, cut out 12 to 15 flowers depending on your pie crust size.
8. Spray a mini muffin pan with vegetable oil for baking.
9. Pinch the petals together one at a time to form a little bowl.
10. Place in the muffin pan and pierce the bottom with a fork.
11. Place the muffin pan in the over for 12-15 minutes until the edges of the crusts become golden brown.
12. Allow the crusts to cool down and fill them with 1 teaspoon of lemon curd.
13. Sprinkle with some powdered sugar and enjoy!