Recipe Lemon Curd Tartlets

Transfer to a small bowl.

Recipe lemon curd tartlets. Bake in a 400 degrees f oven for 2 3 minutes or until the meringue just begins to brown. In medium bowl beat 1 2 cup sugar and 2 eggs with electric mixer on high speed until thick and lemon colored. Once melted stir in cream vanilla and salt.

In a small heavy saucepan over medium heat whisk the eggs sugar lemon juice and zest until blended. Remove the zest of the lemons with a vegetable peeler or zester being careful to avoid the white pith. Sprinkle a light dusting of cinnamon over the top.

Just before serving spoon lemon curd into tart shells. Stir constantly with a wooden spoon until mixture registers 170 fahrenheit and coats the back of a spoon. Remove pan from heat and stir in butter.

While whisking slowly pour hot lemon juice into the eggs. Place the meringue in a piping bag to pipe on top of the lemon curd tartlets or just drop a dollop on each one with a spoon. Top with whipped topping.

Cook about 15 minutes or just until boiling over low heat stirring constantly. Cover and refrigerate until chilled. Cook whisking constantly until mixture is thickened and coats the back of a metal spoon.

Squeeze the lemons to make 1 2 cup of juice and set the juice aside. Put the zest in a food. Return to saucepan and cook over medium heat.