Anyone have one.????

Thebaker:

These two are tried and true: Does it go without saying that you need to bake the shells, & cool first before adding the cooled curd? Once combined with crust, curd needs no further baking.

Citrus Curd
Yield: 8 oz. per tart
2 oz. per tartlet


Butter, unsalted 1 lb. 5 oz.
Sugar, granulated 1 lb 2 oz
Citrus juice 1 lb 2 oz
Zest 2 each
Egg yolks 1 lb 2 oz (~28 ea lg eggs)
Gelatin sheets 2 ea

Dissolve gelatin in cold water. Set aside.
Bring butter, 1/2 the sugar, juice, and zest to a boil.
Temper with egg yolks, and remaining sugar into boiling liquid.
Return to boil, stirring often. Remove from heat, whisk in gelatin.
Strain and cool over ice bath.

1-2-3 Tart Dough

Sugar 1 lb
Butter, unsalted, soft 2 lbs
Pastry flour 3 lbs
Eggs 4 ea

Cream sugar and butter. One at a time, add eggs. Add flour until just combined. Wrap in 5 lb blocks. Store in refrigerator until needed.

NB: Please note that these recipes were originally separate so they will not yield amounts proportionate to one another (ie. One batch of curd will not necessarily fit into one batch of dough).

GREAT with Swiss meringue on top!

Here is a lemon curd recipe that doesn't use gelitin.

Lemon Curd


INGREDIENTS AMOUNTS
_______________________________________________________________
Lemon Juice 16 oz.

Sweet Butter 1 lb.

Granulated Sugar 2 lbs.

Eggs 24 oz.

Egg Yolks 17 ea.
________________________________________________________________

METHOD OF PREPARATION
Gently mix over slow heat until thick.

IN a hurry I've mixed over the open flame but Usually I use a double boiler over not in the water.