INGREDIENTS

INSTRUCTIONS

Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add
melted butter. Cook on top of double boiler over boiling water until
curd is thickened. Curd may be cooked in a microwave: on low or
med-low for short time periods stirring between each time, until mix
has thickened. This mix, while still hot will not be very thick. It
should be thick enough to coat the back of a spoon. Cool mix at room
temperature, then refrigerate until completely cold. Keep  refrigerated
until ready to use.  To make tartelette shells:  Roll chilled sugar
dough on lightly floured counter or pastry cloth  approximately 1/4"
thick. Make a cluster of the tartelette molds and  gently lift rolled
dough on top of molds. Press down on molds. Shape  each shell into the
mold. Prick bottom with fork. Bake at 350 on  cookie sheet until shell
is golden brown. Cool at room temperature.  To assemble:  Spoon cold
lemon curd mix into cooked cold shell. Keep refrigerated  until ready
to serve.  Busted and entered for you by: Bill Webster  CHEF DU JOUR
MADELINE LANCIANI SHOW #DJ9174  Converted by MM_Buster v2.0m.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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