Lemon Curd
04-10-2009, 10:51 PM
#11
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Join Date: Jan 2008
Location: Nebraska
Posts: 405
Originally Posted by Feathers
Originally Posted by CRH
Thanks for this recipe. I made it and it is delicious!!!
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
3 Cups Flour
1 Cup Water
1 tsp. Salt
6 tsp. COLD water
Mix as always and either roll out to fit a 8 or 9 inch pie shell or put walnut sized pieces of dough in a mini muffin tin and I use a wood plunger thing to spread the dough in the muffin tin on the bottom and up the sides of the tin....I love the wood plunger thing. I think I got it from Pampered Chef.
I've also used a sugar cookie dough for the tart which is delicious and makes a firmer tart. Don't add the filling to the tart until ready to serve.
I've also used the vinegar/egg pie crust recipe and I DO NOT recommend it for the tarts as the crust is too fragile and doesn't hold up through the first bite...guess it's great if you pop the whole tartlette in your mouth but if you plan to bite into the tart it falls apart using this crust.
04-11-2009, 04:18 AM
#12
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Thread Starter
Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by CRH
Originally Posted by Feathers
Originally Posted by CRH
Thanks for this recipe. I made it and it is delicious!!!
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
3 Cups Flour
1 Cup Shortening
1 tsp. Salt
6 tsp. COLD water
Mix as always and either roll out to fit a 8 or 9 inch pie shell or put walnut sized pieces of dough in a mini muffin tin and I use a wood plunger thing to spread the dough in the muffin tin on the bottom and up the sides of the tin....I love the wood plunger thing. I think I got it from Pampered Chef.
I've also used a sugar cookie dough for the tart which is delicious and makes a firmer tart. Don't add the filling to the tart until ready to serve.
I've also used the vinegar/egg pie crust recipe and I DO NOT recommend it for the tarts as the crust is too fragile and doesn't hold up through the first bite...guess it's great if you pop the whole tartlette in your mouth but if you plan to bite into the tart it falls apart using this crust.
04-11-2009, 04:19 AM
#13
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Thread Starter
Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by CRH
Originally Posted by Feathers
Originally Posted by CRH
Thanks for this recipe. I made it and it is delicious!!!
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
3 Cups Flour
1 Cup Shortening
1 tsp. Salt
6 tsp. COLD water
Mix as always and either roll out to fit a 8 or 9 inch pie shell or put walnut sized pieces of dough in a mini muffin tin and I use a wood plunger thing to spread the dough in the muffin tin on the bottom and up the sides of the tin....I love the wood plunger thing. I think I got it from Pampered Chef.
I've also used a sugar cookie dough for the tart which is delicious and makes a firmer tart. Don't add the filling to the tart until ready to serve.
I've also used the vinegar/egg pie crust recipe and I DO NOT recommend it for the tarts as the crust is too fragile and doesn't hold up through the first bite...guess it's great if you pop the whole tartlette in your mouth but if you plan to bite into the tart it falls apart using this crust.
04-11-2009, 04:20 AM
#14
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Thread Starter
Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by CRH
Originally Posted by Feathers
Originally Posted by CRH
Thanks for this recipe. I made it and it is delicious!!!
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
Do you have a special recipe for the tart shells, or is a pie crust type recipe good for these??
3 Cups Flour
1 Cup Shortening
1 tsp. Salt
6 tsp. COLD water
Mix as always and either roll out to fit a 8 or 9 inch pie shell or put walnut sized pieces of dough in a mini muffin tin and I use a wood plunger thing to spread the dough in the muffin tin on the bottom and up the sides of the tin....I love the wood plunger thing. I think I got it from Pampered Chef.
I've also used a sugar cookie dough for the tart which is delicious and makes a firmer tart. Don't add the filling to the tart until ready to serve.
I've also used the vinegar/egg pie crust recipe and I DO NOT recommend it for the tarts as the crust is too fragile and doesn't hold up through the first bite...guess it's great if you pop the whole tartlette in your mouth but if you plan to bite into the tart it falls apart using this crust.
04-11-2009, 05:50 PM
#15
Senior Member
Join Date: Jan 2008
Location: Nebraska
Posts: 405
Feathers: Thanks for the recipes!!! Would you believe that your crust recipe is the same one I use all the time? :-)
(I used cream puff dough recipe for the 'crust' when I made the lemon curd and it worked well, too.)
(I used cream puff dough recipe for the 'crust' when I made the lemon curd and it worked well, too.)
04-12-2009, 05:44 AM
#16
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Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by CRH
Feathers: Thanks for the recipes!!! Would you believe that your crust recipe is the same one I use all the time? :-)
(I used cream puff dough recipe for the 'crust' when I made the lemon curd and it worked well, too.)
(I used cream puff dough recipe for the 'crust' when I made the lemon curd and it worked well, too.)
The pie recipe is one I got from my aunt at my wedding shower back in 1966. I've used it and used it and it always turns out great.
11-13-2009, 01:02 PM
#17
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Join Date: Nov 2009
Location: Spain
Posts: 91
I'm new to the Board so only just found this message.
Since moving to Spain, we have found lemons to be abundant so there are plenty for experimenting. This Summer I made lemon curd and then turned it into lemon curd ice cream. It was a great success!
Here's my recipe:
1 1/4 cup lemon curd
1 cup heavy cream
1 cup milk
Stir together and taste for sweetness. [I found it needed nothing] Pour into ice cream maker and let it do its stuff!
Easy peasy!!!
Since moving to Spain, we have found lemons to be abundant so there are plenty for experimenting. This Summer I made lemon curd and then turned it into lemon curd ice cream. It was a great success!
Here's my recipe:
1 1/4 cup lemon curd
1 cup heavy cream
1 cup milk
Stir together and taste for sweetness. [I found it needed nothing] Pour into ice cream maker and let it do its stuff!
Easy peasy!!!
11-13-2009, 02:14 PM
#19
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Thread Starter
Join Date: Apr 2007
Location: Pacific NW
Posts: 3,007
Originally Posted by Lizzydripping
I'm new to the Board so only just found this message.
Since moving to Spain, we have found lemons to be abundant so there are plenty for experimenting. This Summer I made lemon curd and then turned it into lemon curd ice cream. It was a great success!
Here's my recipe:
1 1/4 cup lemon curd
1 cup heavy cream
1 cup milk
Stir together and taste for sweetness. [I found it needed nothing] Pour into ice cream maker and let it do its stuff!
Easy peasy!!!
Since moving to Spain, we have found lemons to be abundant so there are plenty for experimenting. This Summer I made lemon curd and then turned it into lemon curd ice cream. It was a great success!
Here's my recipe:
1 1/4 cup lemon curd
1 cup heavy cream
1 cup milk
Stir together and taste for sweetness. [I found it needed nothing] Pour into ice cream maker and let it do its stuff!
Easy peasy!!!
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