Lemon or Key Lime Curd Tartlets

Instructions

1. 1

   Make almond crust and fill with curd. Top with a dollop of fresh whipped cream and a berry and a mint leaf.

2. Lemon Curd
3. 2

   Strain the juice to measure ½ cup or more. Put the zest and juice, butter and sugar in a heavy bottomed non-reactive saucepan or double boiler over medium heat. Heat until the butter is just melted and the sugar dissolved. Taste to see if you have enough sugar to balance the lemon juice. Remove from heat. Whisk the eggs in a slow, steady stream, beating all the while. Continue stirring until the mixture thickens and coats the back of a spoon, 10 to 12 minutes in the saucepan or 15 to 20 minutes in a double boiler. Don’t boil or cook long or you’ll have scrambled eggs! Remove pan from heat. Stir to cool a bit. Strain and place plastic on surface. Refrigerate. Keeps in fridge 3 weeks or so.

4. Lime Curd
5. 3

   Combine all ingredients but butter in a medium non-reactive heavy saucepan. Cook over medium-low heat, whisking constantly until mixture thickens and holds the mark of the whisk, about 20 minutes.

6. 4

   Remove from heat and whisk in butter, one piece at a time, until well combined. Strain & place plastic over surface so skin doesn’t form. Chill until serving.

7. Almond Tart Crust
8. 5

   Cream butter and sugar thoroughly; add the rest of ingredients, mixing well. Chill. Grease 2” tartlet molds or spray well with non-stick cooking spray. Press about 1 Tablespoon of dough into each mold. Bake about 10 minutes at 350 degrees, or until light golden. Cool in tins, then unmold. Handle carefully as they break easily.