Thursday, February 11, 2010

Curds And Tarts

I've got a couple of Meyer lemons from our little tree and a ton of egg yolks left over from the angel food cake the other day. Oh, what to do? What to do?....
  • Alton Brown's Lemon Curd recipe on looks good but I don't have enough lemons this time.
  • These little Lemon Tarts from SugarLaws via look great and have a no-shrink vodka crust.
  • I've made Martha Stewart's beautiful Caramelized Lemon Tart* once before when faced with a glut of egg yolks. Luscious, rich and lemony (and a brulĂ©e top)!
  • Also from Martha, a Butterless Lemon Curd**. Meant as a filling for her Lemon Angel Food Cake, I bet it would make for a great little tart too!
*page 492, The Martha Stewart Living Cookbook, 2000; and Martha Stewart Living magazine, April/May 1992 issue.
**page 510, The Martha Stewart Cookbook, 1995
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