Lusciously tart and creamy lemon curd is easier to make than you might think. This lemony curd can be used to make tarts such as these lemon curd and raspberry tartlets or as a filling for cupcakes and birthday cakes.
Off heat. In a heavy-bottomed medium-sized sauce pan add sugar, lemon zest and egg yolks. Whisk in lemon juice and salt.
Turn on the heat to medium-high. Add the butter. Whisk continuously until the butter has melted. The curd is finished when you can coat the back of a spoon and small bubbles form around the edges (about 5 minutes). Lower heat while whisking if necessary so as not to burn.
Remove from the heat and continue to whisk. Pour the curd through a fine mesh sieve into a glass bowl. This removes any lumps. Cover the curd with plastic wrap (press on top of the curd so it is well sealed.) Place in the fridge to cool. Store in glass jars or airtight container up to two weeks.
Once the curd has cooled, fill tart shells.
Heat 1/2 cup strawberry jam in a small sauce pan until it begins to liquefy. Remove from heat. Gently roll each raspberry in the sauce. Remove and place one raspberry at a time in the center of each tart. (This is delicate work. I used toothpicks to get the raspberries in place.) Cool the tarts.
Use the left-over egg-whites for another purpose such as an egg-white omelette or scramble.
Pre-cooked tart shells whether pastry or cookie base can be difficult to find. If you use pastry tart shells, they must be blind-baked first. Follow instructions on the package.
Keebler mini graham cracker ready crumb crusts are also an option.