I smile every time I open it.) In the Dessert University lemon curd, you put all the curd ingredients (lemons juice and rind, eggs, sugar, and butter) into a saucepan, bring them to a boil, and continue boiling them for 30 seconds, whisking constantly. Mesnier to handwrite a dedication to me in the front. I love the book, especially because my friend Rachel got it through another chef she knows and somehow she got M. (For a guy who had a rather lofty job in the world of sweets and pastries, Mesnier provides a number of surprisingly simple recipes. My longtime favorite curd is from Dessert University, a lovely cookbook by former White House pastry chef Roland Mesnier. Unlike many lemon curd recipes that call for double boilers and all sorts of precautions, all you need for this one is a bit of patience, a heavy saucepan, and a whisk. This is perhaps the easiest lemon curd recipe you’ll ever make. Didn’t someone say that consistency was the hobgoblin of a small mind? Mini tarts, tartlets – same story different day. Making the gingersnap shells is easy – use the same technique as for the chocolate shells in the chocolate peanut butter tartlets. If you made them from scratch, you would get extra points, but I never do. (What, you don’t keep gingersnaps around? That’s easily remedied with a quick trip to your local grocery.) I will admit a particular fondness for Trader Joe’s Triple Ginger Gingersnaps, but any brand will do. These mini tarts have only 5 ingredients, all of which are pantry staples in my house. Need I say more? Yin and yang to the nth. The gingersnap crust is spicy yet sweet, with a delightfully buttery crunch. The lemon curd is buttery smooth as well as tart. In the case of these mini tarts, the contrast in textures works well with the flavor combination. There are flavor combinations that drive me practically to distraction, they are so good. Spoon it into an easy gingersnap crust and you have my idea of heaven on a plate. I already had an easy and wonderful lemon curd recipe, but when I adopted this one simple revision, it took lemon curd to a whole new level. Bake pie for 15 minutes at 375 degrees, until the meringue is golden brown.I dreamed up these gingersnap mini lemon curd tarts when I came upon a recipe that suggested a new way to make lemon curd. Using a spatula, form peaks and swirls in the meringue – the more peaks, the more browning!ĥ. make sure to spread a layer at the bottom just to make sure everything is covered, then start piping from the outside in – if you pipe, skip the next step).Ĥ. (Alternatively, you can use your piping bag and pipe dots around the whole pie. Spread meringue over warm filling, making sure the meringue reaches the crust at the edges. Gradually beat in sugar, and continue beating until white and glossy.ģ. Using an electric mixture, beat egg whites and salt until frothy.Ģ. Stir in the lemon zest and then whisk constantly over medium heat until filling thickens and bubbles. Add eggs one at a time, whisking to blend well after each addition.Ĥ. Whisk sugar and corn starch in medium saucepan until there are no lumps.ģ. 1 tablespoon finely grated lemon zest (3 lemons)ġ.2/3 cup fresh lemon juice (4 1/2 lemons).4 teaspoons corn starch (try it with potato starch and let me know how it works).Pour crackers into a bowl and add oil, one tablespoon at a time, mixing well with your fingers.ģ. Crush the cookies in a zip top bag until the crumbs are like powder – I used a water bottle to do this, and it was quite easy.Ģ. Lemon Meringue Pie, adapted from Bon Appetit:ġ. Maybe you can just make this after the holiday. Or you’ll just have a more runny lemon curd filling. Or try the recipe Stephanie used for her lemon macarons, which, by the way, would be a good dessert to make for passover. But try it with potato starch, that might work, too. Okay, so if you don’t eat kitniyot, this recipe is not so kosher for passover, because the lemon curd is thickened with corn starch. People only ate this one, and at the end of the night, only two slices remained. Trust me, I made this last year for the first seder and everyone was shocked! there were two other cakes on that table, and they didn’t get touched. It’s definitely a refreshing citrus-y bite to such a heavy seder meal. There’s nothing chametz about lemon meringue pie, except the crust, and that’s easily changeable! It’s also inherently pareve, so you can bring it to your seder and impress everyone. What? A normal dessert just for Passover? Yup, that’s right.
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