Small Bites of Lemon

---

Ingredients

Base of cake: (for 8 tartlets)

• 1 tablespoon of cold milk
• 1 egg yolk
• 2 oz. powdered sugar
• 3 oz. butter
• 5 oz. flour

Lemon-Curd - Version 1

• 2 oz. butter
• 4 oz. icing sugar (powdered sugar)
• 2 eggs
• 2 lemons

Lemon Curd - Version 2 (Food Network)

• 1/8 teaspoon kosher salt
• 1/2 cup lemon juice (3 to 4 lemons)
• 4 extra-large eggs
• 1/4 pound unsalted butter, room temperature
• 1 1/2 cups sugar
• 3 lemons

---

Instructions

To the base of cake:

1. Roll out the dough and place in small tarts, prick the base with a fork and bake 12-14 minutes at 180 º. Bake and unmold when completely cool (if you hot unmold it, will be broken)
2. Mix all the ingredients in the mixer or by hand.

For the Lemon-Curd:

3. (See alternate lemon curd recipe)
4. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
5. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
6. Using a carrot peeler, remove the zest of the lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

---

Notes