Lemon tartlets(ew)

 
                            LEMON TARTLETS (EW)
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----LEMON CURD-----
    1                    Large egg
    2                    Large egg whites
      3/4   c            Sugar
      2/3   c            Fresh lemon juice (4 lemons)
    1       tb           Grated lemon zest
    2       tb           Butter
                         -----PASTRY SHELLS-----
    2       tb           Vegetable oil, preferably
                         -canola oil
    2       tb           Sugar
      1/4   ts           Salt
    1       c            All-purpose white flour
    2                    Large eggs
    4                    Large egg whites
    1       t            Pure vanilla extract
                         Confectioners' sugar for
                         -dusting
 
   To make lemon curd:  Whisk together egg, egg whites,
   sugar, lemon juice and zest in a heavy bottomed,
   medium-sided saucepan.  If you do not have a
   heavy-bottomed pan, use a double boiler and increase
   the cooking time slightly.  Add butter and cook over
   medium-low heat, whisking constantly, until thickened,
   5 to 7 minutes.  (The curd will become thicker as it
   cools.)  Transfer to bowl and let cool.  Cover and
   refrigerate until chilled.  (The curd can be prepared
   ahead and stored, covered, in the refrigerator for up
   to 2 days.)
   
   To make pastry shells:  Place oven rack in the upper
   third of the oven; preheat to 375 degrees F. Lightly
   oil 24 three-inch muffin cups or spray them with
   nonstick cooking spray.
   
   in a medium-size saucepan, combine 1 cup water, oil,
   sugar and salt; bring just to a boil over medium heat.
   Remove from the heat and add flour all at once.  Stir
   with a wooden spoon until the mixture forms a smooth
   mass. Let cool for 2 minutes, then transfer to a
   stand-up mixer fitted with paddle attachment or to a
   food processor.
   
   In a measuring cup, whisk together eggs, egg whites
   and vanilla. Gradually add one quarter of the egg
   mixture to the flour paste, beating or processing
   until the eggs are incorporated.  Repeat with 3 more
   additions of the egg mixture until the batter just
   falls from a spoon. The batter may seem lumpy.
   
   Place aobut 1 T pastry into each prepared muffin cup.
   Dip a spoon in cold water and press the pastry into
   sides of the cups.  With moistened fingers, press the
   pastry part way up the sides of the cups, forming 3/8
   inch thick shells.  Bake for 5 minutes.  Remove from
   the oven and prick the centers of the shells with a
   fork. Return to the oven and bake for 10 to 15 minutes
   longer, or until puffed and golden. Loosen shells with
   a table knife or small metal spatula and transfer to a
   wire rack. Let cool. (The shells can be prepared ahead
   and stored, well wrapped, in the freezer for up to 1
   month.  Unwrap and thaw at room temp. for 1 hour
   before filling).
   
   To assemble tartlets:  Not more than 1 1/2 hours
   before serving, spoon about 1 T lemon curd into each
   tartlet shell and dust with confectioners' sugar.
   
   Makes 24 tartlets, serves 12.
   
   Entered by: Diane Pahl (1:2410/120) Recipes from:
   Eating Well, The Magazine of Food and Health (tm) ISSN
   1064-16399
  
 
 
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