Tart lemon lime curd and a crumbly sweet crust don’t require anything else to make a perfect little tartlet. Of course, you could always add a dollop of lightly sweetened whipped cream right before serving and sprinkle it with a pinch or two of toasted sweetened coconut. The method I use for cooking the curd works well if you use a heavy enameled cast-iron pan—in a thinner pan the curd might scorch or scramble from the uneven heat. By the way, you can prepare the lemon lime curd a week or two in advance. Just pour it into a glass or stainless-steel bowl, press plastic wrap against the surface, then wrap the whole bowl and refrigerate.
These are a classic tea pastry, but are also welcome as a dessert.
The tartlet shells are best on the day they are baked, but you can prepare the curd up to 2 weeks in advance. Fill only as many shells as you need at one time. The curd will keep refrigerated for up to a month, if you have leftovers.
Meyer Lemon Tartlets: Substitute the juice and zest of Meyer lemons for the lemon and lime juice—their mild acidity makes perfect lemon curd.
Lemon Ginger Tartlets: Use all lemon juice and zest in the master recipe. Peel a
Orange or Tangerine Tartlets: Use
© 2008 Nick Malgieri. All rights reserved.