Rosemary And Lavender Lemon Curd Tassies Recipes

LEMON TASSIES

Steps:

• Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
• Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
• Combine filling ingredients and mix well, divide among tart shells.
• Bake 25-30 minutes or until set.
• Cool them for several minutes and gently remove them from the tins.

PERFECT LEMON CURD RECIPE

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

LEMON CURD (BAREFOOT CONTESSA) RECIPE

Steps:

• 1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. 2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined. 3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees, or just below simmer. Remove from the heat and cool or refrigerate.

ROSEMARY AND LAVENDER LEMON CURD TASSIES RECIPE

Steps:

• Put butter in small sauce on low heat. Once butter is melted, add your rosemary and lavender. Let infuse on lowest setting for an hour. Strain herbs from butter. Set butter aside. In a large bowl, whisk together the eggs, sugar, lemon juice, zest and salt until frothy and light. Pour the mixture into a medium saucepan and place over medium low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through and it leaves a clear path without running back together in the pan, remove from heat. Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps. Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated. When the curd is cooked, allow to cool on the counter to room temperature before refrigerating overnight, or at least 4 hours. This will allow the curd to fully thicken to its proper consistency. Once cool spoon into small pre-baked mini-tarts and adorn with blossoms of rosemary and lavender.