Spring has finally made an appearance and blueberries and lemons are calling to me. First up, Lemon Tarts
When I was in Paris I was on the hunt for tarts – specifically lemon tarts and strawberry tarts. Strawberries were out of season, so I had to settle for raspberry. The lemon tarts were by far my favorite. They had a shortbread tart (the raspberry ones were pastry) that worked well with the tart lemon filling. I’ve upped the game this week by adding a dollop of raspberry fruit spread (just fruit and sugar).
Lemon Tarts With Raspberry Topping
Lemon cream filling
- 2 egg yolks, beaten
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon butter
Toppings:
- Raspberry fruit spread
or
- whipped cream and fresh raspberries
Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Cool thoroughly before putting tarts together. Continue reading