Lemon Tartlets

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 large egg
• 2 large egg whites
• 3/4 cup sugar
• 2/3 cup fresh lemon juice (4 lemons)
• 1 tablespoon grated lemon, zest of
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs
• 4 large egg whites
• 1 teaspoon pure vanilla extract
• confectioners' sugar, for dusting

Recipe

• 1 to make lemon curd: whisk together egg, egg whites, sugar, lemon juice and zest in a heavy bottomed, medium-sided saucepan.
• 2 if you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.
• 3 add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes.
• 4 (the curd will become thicker as it cools).
• 5 transfer to bowl and let cool.
• 6 cover and refrigerate until chilled.
• 7 (the curd can be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
• 8 to make pastry shells: place oven rack in the upper third of the oven; preheat to 375 °f.
• 9 lightly oil 24 three-inch muffin cups or spray them with nonstick cooking spray.
• 10 in a medium-size saucepan, combine 1 cup water, oil, sugar and salt; bring just to a boil over medium heat.
• 11 remove from the heat and add flour all at once.
• 12 stir with a wooden spoon until the mixture forms a smooth mass.
• 13 let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
• 14 in a measuring cup, whisk together eggs, egg whites and vanilla.
• 15 gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated.
• 16 repeat with 3 more additions of the egg mixture until the batter just falls from a spoon.
• 17 the batter may seem lumpy.
• 18 place aobut 1 t pastry into each prepared muffin cup.
• 19 dip a spoon in cold water and press the pastry into sides of the cups.
• 20 with moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells.
• 21 bake for 5 minutes.
• 22 remove from the oven and prick the centers of the shells with a fork.
• 23 return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden.
• 24 loosen shells with a table knife or small metal spatula and transfer to a wire rack.
• 25 let cool.
• 26 (the shells can be prepared ahead and stored, well wrapped, in the freezer for up to 1 month. unwrap and thaw at room temp. for 1 hour before filling).
• 27 to assemble tartlets: not more than 1 ½ hours before serving, spoon about 1 t lemon curd into each tartlet shell and dust with confectioners" sugar.