Aah, the flavor of fresh lemons! I love lemon anything: Lemon tarts, lemon pie, lemonade, lemon candy. Okay, you get the picture, if it tastes like lemon I am game. These mini lemon tarts I have here for you will be the hit at your next party. The recipe for the lemon curd is easy to make. All a good lemon curd needs is a little elbow grease and a dash of patience. That’s it.
When we think of the provenance of lemons, we naturally think about California or Florida, the biggest citrus producing states in the country. Well, let’s take the time machine to way, way back in time; to Ancient Mesopotamia to be precise where archaeologists have found evidence of lemon cultivation. Lemons were used as religious offerings to the god Enlil, the god of earth and air. Apart from religious usage, lemons were also employed as antidotes. The Ancient Romans also used lemons widely. A Roman emperor went so far as to limit the price merchants could charge for lemons; yes price control was alive and well in antiquity!
So how did lemons make their way to the Americas? Well, we can thank the Arab traders starting the process. They first brought the lemon to Greece and Constantinople. From there it spread to Spain via the Maghreb (the portion of North Africa conquered by the Arabs). It was the Spanish explorers who brought lemons to the Americas.
Okay, so now that you’ve learned more about lemons than probably you ever cared to, let’s get on with that curd recipe. Ah, before I forget I have a confession to make: I use pre-made tartlet shells!!! I know, I know. I am still trying to figure out a good recipe for the shells that does not make them shrink when baked, and these are so easy and quick too. For this recipe you can use either a double boiler or you can improvise. Since I don’t have a double boiler, yet, I place a medium sized sauce pan on the stove and bring it to a simmer. I then place a heat proof bowl, usually glass or metal on top. So, creativity is key. I hope you enjoy these lemon tarts. They are a great dessert and fancy too!!!
- 2 large eggs
- ½ cup superfine sugar
- 3½ oz. unsalted butter cubed
- juice of two lemons (about ½ cup)
- 1 cup heavy cream
- 1 Tbsp. confectioner's sugar
- Place a saucepan with water and bring it to a simmer over the stove. You can also use a double boiler if you own one.
- Place beaten eggs in a glass bowl, or double boiler bowl and slowly whisk in the sugar. Slowly add the lemon juice and the cubed butter.
- Place bowl over saucepan.
- Whisk constantly to combine all the ingredients well.
- Continue to stir until the mixture begins to thicken.
- When mixture is thick, remove from heat and allow it to cool. You can certainly cool it in the refrigerator.
- Place lemon in a piping bag or plastic bag and pipe into tartlet shells.
- Whip 1 cup of heavy cream with 1 Tbsp. confectioner's sugar until you have stiff peaks.
- Place in a piping bag and pipe onto tartlets.
- Keep in refrigerator until ready to serve.