Lemon Curd Tartlets
The
Ultimate Lemon Butter Bar
Epicurious
| November 1998
by
Rose Levy Beranbaum
Rose's
Christmas Cookies
Yield: Makes 1-½ dozen 2-⅔-inch by 1-⅓-inch bars
Shortbread
Base
10
tablespoons unsalted butter (cold) (5 ounces = 142 grams)
2
tablespoons powdered sugar (0.5 ounce = 14 grams)
2
tablespoons granulated sugar (0.75 ounce = 25 grams)
1-¼
cups bleached all-purpose flour (dip and sweep method) (6.25 ounces = 180
grams)
Lemon
Curd Topping
4
large egg yolks (2 full fluid ounces = 2.5 ounces = 74 grams)
¾
cup sugar (5.25 ounces = 150 grams)
3
fluid ounces (use a liquid measuring cup) lemon juice, freshly squeezed (about
2-½ large lemons) (3.25 ounces = 94 grams)
4
tablespoons unsalted butter (softened) (2 ounces = 57 grams)
Pinch
of salt
2
teaspoons lemon zest (finely grated) (4 grams)
2
tablespoons powdered sugar for dusting (0.5 ounce = 14 grams)
SHORTBREAD
BASE
Electric
Mixer Method or by Hand
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.
1)
In a medium bowl, whisk together the sugars.
2)
In a large bowl, cream the butter with the sugars until light and fluffy.
3)
With your fingers or with the electric mixer, mix in the flour until
incorporated.
4)
If using the mixer, add the flour in 2 parts.
5)
Place 1 oven rack in the middle of the oven.
6)
Preheat oven to 325°F.
7)
Line muffin tins or tart tins with mini cupcake liners.
8)
Pat the dough into the prepared pan. Take a small piece of the dough, about 1
tablespoon, and roll it into a ball.
9)
Place the ball of dough and press into the center, allowing it to up the sides
of the muffin tin or tart tin. This will create an indentation where you will
fill the lemon curd. Repeat until you use up all of the dough.
10)
Use a fork to prick the dough all over on the bottom.
11)
Bake for about 20 to 30 to 40 minutes or until the edges are lightly browned
and the top is pale golden (do not brown).
12)
Prick the dough again with a fork if it rises in the oven.
13)
While the shortbread is baking, prepare the Lemon Curd Topping.
LEMON
CURD TOPPING
14)
Have a strainer, suspended over a bowl, ready near the range.
15)
In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden
spoon until well blended.
16)
Stir in the lemon juice, butter, and salt.
17)
Cook over medium-low heat, stirring constantly, for about 6 minutes, until
thickened and resembling hollandaise sauce, which thickly coats a wooden spoon
but is still liquid enough to pour. (A candy thermometer will read 196°F.)
18)
The mixture will change from translucent to opaque and begin to take on a
yellow color on the back of a wooden spoon. It must not be allowed to boil or
it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove
the pan briefly from the heat, stirring constantly to prevent boiling.)
19)
When the curd has thickened, pour it at once into the strainer.
20)
Press it with the back of a spoon until only the coarse residue remains.
21)
Discard the residue.
22)
Stir in the lemon zest.
23)
When the shortbread is baked, remove it from the oven, lower the temperature to
300°F., pour the lemon curd on top of the shortbread into each tart shell, and
return it to the oven for 10 minutes.
24)
Cool the lemon curd–topped shortbread completely in the pan on a wire rack.
25)
Refrigerate the pan for 30 minutes to set the lemon curd completely before
cutting into bars.
Store: In an airtight container at room temperature, or in the refrigerator or freezer.
Keeps:
3 days at room temperature, 3 weeks refrigerated (individually wrapped in
plastic wrap to prevent drying), or 3 months frozen.