Agriculture Reference
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This is an old favorite that I make several times a year. It's best made with Meyer
lemons. The tart filling is my idea of the ultimate curd, buttery and lemony in per-
fect balance. The combination of creamy, tart curd and crisp shell makes it an ideal
ending for a rich winter dinner. Make the curd while the tart shell chills and bakes.
8 SERVINGS
Tart Shell
Curd
For the tart shell: Butter a 9-inch tart pan with a removable bottom. Set aside.
Combine the flour, sugar, salt and butter in a food processor or large bowl and cut them to-
gether until the mixture resembles coarse cornmeal. Add the water 1 tablespoon at a time,
stirring constantly or processing until the mixture just begins to come together.
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