INGREDIENTS

INSTRUCTIONS

To make lemon curd:  Whisk together egg, egg whites, sugar, lemon
juice and zest in a heavy bottomed, medium-sided saucepan. If you do
not have a heavy-bottomed pan, use a double boiler and increase the
cooking time slightly.  Add butter and cook over medium-low heat,
whisking constantly, until thickened, 5 to 7 minutes. (The curd will
become thicker as it cools.)  Transfer to bowl and let cool.  Cover
and refrigerate until chilled.  (The curd can be prepared ahead and
stored, covered, in the refrigerator for up to 2 days.)  To make pastry
shells:  Place oven rack in the upper third of the  oven; preheat to
375 degrees F. Lightly oil 24 three-inch muffin cups  or spray them
with nonstick cooking spray.  in a medium-size saucepan, combine 1 cup
water, oil, sugar and salt;  bring just to a boil over medium heat.
Remove from the heat and add  flour all at once.  Stir with a wooden
spoon until the mixture forms  a smooth mass. Let cool for 2 minutes,
then transfer to a stand-up  mixer fitted with paddle attachment or to
a food processor.  In a measuring cup, whisk together eggs, egg whites
and vanilla.  Gradually add one quarter of the egg mixture to the flour
paste,  beating or processing until the eggs are incorporated. Repeat
with 3  more additions of the egg mixture until the batter just falls
from a  spoon. The batter may seem lumpy.  Place aobut 1 T pastry into
each prepared muffin cup. Dip a spoon in  cold water and press the
pastry into sides of the cups. With  moistened fingers, press the
pastry part way up the sides of the  cups, forming 3/8 inch thick
shells.  Bake for 5 minutes.  Remove  from the oven and prick the
centers of the shells with a fork. Return  to the oven and bake for 10
to 15 minutes longer, or until puffed and  golden. Loosen shells with a
table knife or small metal spatula and  transfer to a wire rack. Let
cool. (The shells can be prepared ahead  and stored, well wrapped, in
the freezer for up to 1 month.  Unwrap  and thaw at room temp. for 1
hour before filling).  To assemble tartlets:  Not more than 1 1/2 hours
before serving, spoon  about 1 T lemon curd into each tartlet shell and
dust with  confectioners' sugar.  Makes 24 tartlets, serves 12.
Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The
Magazine of Food and Health (tm) ISSN 1064-16399  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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