Brennan’s Lemon Curd Tartelette
Updated: Jan 4
Here is another recipe from the Breakfast at Brennan’s cookbook. I hope that this dish makes it to the menu of Ted Brennan’s Decatur.
1/4 cup grated Lemon Peel
1/2 cup Lemon Juice
2 cups Sugar
4 large Eggs
1 cup ( 2 sticks) Butter
1 cup Heavy Cream
2 tablespoons Powdered Sugar
1/2 teaspoon Vanilla
16 small Tart Shells
In the top of a double boiler, combine the lemon peel, lemon juice and sugar. Cook the mixture over simmering water until the sugar dissolves, then whisk in the eggs and butter and cook until thick enough to coat the back of a spoon, about 5 to 10 minutes. Transfer the lemon curd to a bowl and cool to room temperature, then refrigerate for 1 to 11/2 hours; the curd will thicken as it chills, but not become as thick as pie filling.
In a medium bowl, whip the cream until stiff, then fold in the powdered sugar and vanilla.
Spoon 2 1/2 tablespoons chilled curd into each tart shell and top with the whipped cream.