Lemon curd tarts

Yield: 30 Servings

Ingredients:

1 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Shortening
3 Eggs well beaten
1 1/4 c Sugar
1/2 ts Finely shredded lemon peel
1/3 c Lemon juice

Instructions:

Blueberries Sift together the flour and salt; cut in the shortening until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork and push to side of bowl. Repeat with 3 or 4 more tablespoons of water until all is moistened. Form dough into a ball. Roll out to 1/16-inch thickness. Cut into 3- inch circles. Fit into small tart pans; press out bubbles. Prick dough with tines of fork. Bake in a 450 F oven for 8 to 10 minutes until shells are golden. For lemon curd in a saucepan combine the eggs sugar lemon juice and butter. Cook and stir over low heat until thickened about 15 minutes. Remove from heat and stir in lemon peel. Chill. Fill each baked shell with 2 to 3 teaspoons of filling; chill. Just before serving top with blueberries. Makes 30 tartlets. [ COUNTRY HOME; August 1990 ] Posted by Fred Peters.