Lemon Tarts

Yesterday Hubby had to go into the hospital for a minor surgery.

The problem was not the surgery itself, but that he was told not to eat or drink anything from midnight the night before.

I was feeling guilty eating in front of him, so I limited myself to an english muffin and two cups of tea.

I took the time in the hospital to flip through my stack of magazines that I hadn't had a chance to read yet, and I all but licked every page with an image of food on it.

One recipe in particular beckoned me….

A scrumptious looking, sweet, tart, vibrant yellow lemon tart.

I altered the recipe slightly (because I didn't have everything the magazine called for), but they turned out as delicious as they look/ed.

Lemon Tart  (my recipe)

You will need:

• 16 small pre-made tartlet shells
• 3 large eggs
• 3 large egg yolks
• 1 tbsp finely grated lemon zest
• 1 cup fruit sugar
• 2/3 cup lemon juice
• 4 tbsp salted butter

Directions:

1. Pre-bake the tart shells per the instructions on the box.
2. Place all ingredients except the butter, in a heatproof bowl fitted over a pot of gently simmering water.
3. Whisk constantly until the mixture thickens like custard (5 - 7 minutes)

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4.  Remove from heat.

5.  Whisk in butter, 1 tbsp at a time, until combined.

6.  Pour into tart shells.

7.  Cool at room temperature, then chill until ready to serve.

8.  Serve with berries and a dollop of whipped cream (although I've already eaten 2 by themselves).

For the original recipe (without my alterations), check out 

House & Home Magazine - February 2014 - p.96

image courtesy of House & Home magazine - February 2014

  

Have a great one!