Gourmet by Rosa Jackson , and the pictures were absolutely perfect, everything that I was looking for, without having to turn to the the Shirriff lemon pie filling we used when I was a kid. Although, I am actually tempted to give it a try for comparisons sake - I do remember loving those little lemon tarts as a kid.I've spent years trying to come up with a lemon curd recipe that retains a lot of the original citrus flavors after cooking. One that holds up that perfectly gelatinous shape once set. And one that taste the least 'eggy" once cooked. Each time I attempt it, the curd either sets perfectly, but retains only a subtle lemon flavor, or comes out too eggy. I saw this recipe on
I changed Rosa's recipe only slightly. I suggested using 4 lemons instead of 3, because no matter the size, I could not seem to get 3/4 cups of lemon juice from 3 lemons. I made the curd, filled the tarts, and then got really impatient and ate one before it set. I recommend letting it set for the full 2 hours, so that the curd forms a wonderful shape in the tart. It's worth it. The tarts are the right amount of sweet and the right amount of tart. They are light and fresh. The tart crust is thin and flaky, and each crumble get lost in a sea of bright yellow curd. The addition of olive oil adds a wonderful fruity flavor. I can't recommend them highly enough. Hip hip for lemon tarts and Spring! See you in a few weeks.
print LEMON TARTLETS WITH OLIVE OIL
adapted from Rosa Jackson via Gourmet
crust recipe adapted from Paule Caillat via David Lebovitz makes 6 tartlets