-IRISH LEMON CURD-
3 c Sugar 3/4 c Fresh lemon juice
1/2 c Cornstarch 8 lg Egg yolks, beaten to blend
1/8 tb Salt 4 tb Grated lemon peel
3 c Cold water 1/4 c (1/2 stick) unsalted butter
-CRUSTS-
4 c Sifted all purpose flour 10 tb (about) ice water
2 tb Sugar Sour Cream Topping
2 tb Salt -(see separate recipe)
1 1/3 c Solid vegetable shortening Raspberries
For curd: Combine sugar, cornstarch and salt in heavy medium saucepan.
Gradually mix in water. Add lemon juice, yolks and lemon peel. Bring
to simmer over medium heat, stirring constantly. Boil 1 minute.
Remove from heat, add butter and mix until melted. Cool completely
without stir- ring. (Can be prepared 2 days ahead. Cover and
refrigerate.)
For crusts: Sift flour, sugar and salt into large bowl. Add
shortening and cut in until mixture is size of small peas. Gradually
add enough water to bind dough, tossing with fork. Divide into
quarters. Flatten each piece into disk, wrap separately in waxed
paper and refrigerate at least 30 minutes. (Can be prepared 1 day
ahead.)
Preheat oven to 450’F. Roll 1 piece of dough out on lightly floured
surface to inch-thick round. Place individual tart pans atop dough
and cut dough around pans, leaving 1-inch border. Fit dough into tart
pans, Trim and crimp edges. Reserve scraps. Repeat with remaining
dough pieces. Gather and reroll scraps; cut out additional dough.
Pierce pastry with fork. Bake until gold, en brown, about 7 minutes.
Cool com- pletely. (Can be prepared 1 day ahead. Store in airtight
container.)
Spoon filling into tarts. Spoon dollop of Sour Cream Topping into
center of each; decorate with raspberries.
Yields
16 tarts