Lemon Thyme Mini Tarts

Recipe from Chef Helen Lampkin.

Ingredients:

• 36 mini tart shells
• 5 large egg yolks
• 1 c. sugar
• 1/2 c. butter, melted
• Zest from 1 lemon
• 1/2 c. fresh lemon juice
• Confectioner sugar
• Fresh thyme leaves for garnish

Directions:

1. In a small mixing bowl, whisk egg yolks and sugar. Slowly whisk in melted butter.
2. Place mixture in a saucepan and add lemon zest and lemon juice.
3. Over low heat continuously stir the mixture until it thickens and coats the back of a wooden spoon. DO NOT BOIL. Should take about 6-8 minutes to thicken.
4. Remove from heat and place mixture in a bowl to cool. Cover with plastic wrap against the curd so it doesn’t form a skin.
5. Once curd is completely cooled, spoon it into tart shells (can be refrigerated up to a day ahead of time).
6. Serve: shower with confectioner sugar and garnish with thyme leaves.

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Lemon Thyme Mini Tarts

Recipe by RC

Ingredients

• 36 mini tart shells

• 5 large egg yolks

• 1 c. sugar

• 1/2 c. butter, melted

• Zest from 1 lemon

• 1/2 c. fresh lemon juice

• Confectioner sugar

• Fresh thyme leaves for garnish

Directions

• In a small mixing bowl, whisk egg yolks and sugar. Slowly whisk in melted butter.
• Place mixture in a saucepan and add lemon zest and lemon juice.
• Over low heat continuously stir the mixture until it thickens and coats the back of a wooden spoon. DO NOT BOIL. Should take about 6-8 minutes to thicken.
• Remove from heat and place mixture in a bowl to cool. Cover with plastic wrap against the curd so it doesn't form a skin.
• Once curd is completely cooled, spoon it into tart shells (can be refrigerated up to a day ahead of time).
• Serve: shower with confectioner sugar and garnish with thyme leaves.