4092 Cyprus Citron Lemon Curd Fruit Tarts
Cyprus Citron Lemon Curd Fruit Tarts
Lemon Curd: Into a food processor, combine the zest of 3 lemons, sugar, and pulse until the zest is finely minced. Add butter, lemon juice, Cyprus Citron Lemon Flake Sea Salt, and eggs one at a time. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over medium-low heat while stirring constantly until thickened. Remove from the heat and let cool.
Fruit Glaze: In a saucepan over medium heat add lemonade, sugar, and corn starch. Stir constantly until mixture thickens. Simmer for 2 minutes. Remove the saucepan from the heat and allow the glaze to cool for approximately 10 minutes. Pour the glaze over the blueberries.
Build the tart by filling the filo shells with lemon curd and topping with glazed blueberries. Finish each tart with a pinch of Cyprus Citron Lemon Flake Sea Salt.
- 3 lemons
- 1 1/4 cups sugar
- 1/4 pound unsalted butter, room temperature
- 5 eggs, room temperature
- ½ cup lemon juice, freshly squeezed
- ¼ teaspoon (4092) Cyprus Citron Lemon Flake Sea Salt
- 1 cup lemonade
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1 cup blueberries
- 1 package mini filo shells
Remove the eggs from the refrigerator about 30 minutes before use because eggs whip up to a greater volume when they’ve had a chance to warm up. Crack eggs into a bowl before adding to lemon curd mixture to avoid getting shells in your food processor.
Tip: Our Cyprus Citron Lemon Salt is your secret ingredient
|Prep Time||5 Minutes|
|Cook Time||25 Minutes|
|Total Time||30 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|