TIP- Use gluten-free flour for rolling out the dough or granulated sugar for sweet flavored profiled items.
Lemon Curd:
1-cup
of granulated sugar (additional from earlier list)
¼
tablespoon freshly grated lemon zest (yellow skin only) I use a microplaner
Juice
from 7-8 lemons, equaling 2/3 cups
8
extra-large egg yolks at room temperature
Dash
of salt
1
stick of unsalted butter (quartered lengthwise and diced into small cubes.)
Directions
Directions: Tart Shells
Pre-heat
oven to 375 degrees. Roll out dough on granulated sugar dusted parchment paper,
roll out to slightly less than 1/3rd inch thickness. Using the
cookie cutter cut the dough portion.
Place dough round into tart shells, and by using a fork dock (pierce)
the dough that is on the bottom. Cut
away any access dough from edges of the tart shell. Place a parchment paper circle (I used the
5-inch cookie cutter) to trace a round and then cut out with scissors. Top with either pie weights or dried beans.
Keeping the parchment paper in position.
Bake for 10-15 minutes, remove from oven and cautiously
remove parchment paper circles with paperweights or dried beans. Return the tart shells to the oven and bake
for an additional 5-10 minutes, until they take a light golden color.
Directions: Lemon Curd | Yields 8-3 “inch tarts
Using a medium size heavy gauge saucepan, combine sugar,
lemon zest, lemon juice, egg yolks and salt.
Wisk together and cook over medium heat.
Add butter when mixture is slightly warm. Wisk continually for 5 minutes over medium
heat until the mixture thickens to coating stage (coating the back of the
spoon.) Remove from heat and pour through a sieve. Push the remaining mixture
through the sieve with
The back of the spoon.
Let the lemon curd slightly cool before you deposit into the tart shell.
Garnish
with colored coconut as Easter grass, and top with your favorite Holiday Gluten
Free Candy novelties. (Check ingredient statements to be sure everything is
gluten free- on each product it can differ from each manufacturer.)
