Sunny Spring Lemon Tarts Food

SUNNY LEMON BARS RECIPE

Steps:

• For the Crust: Adjust oven rack to middle position, preheat oven to 350°F (177°C), and line an 8- by 8- by 2-inch anodized-aluminum baking pan with a piece of parchment paper long enough to overhang the pan's edges. Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about 12 one-second pulses. Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.
• For the Custard: Combine sugar, whole eggs, yolks, lemon zest, and salt in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F (77°C) on an instant-read thermometer), about 8 minutes. Immediately strain into the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.
• To Serve: Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 16 two-inch squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar, or topped with Lemon Chantilly and Crispy Citrus-Candied Pistachios. Store up to 1 week in an airtight container.

SUNNY SPRING LEMON TARTS

Steps:

• 1. For tart shells: In a stand mixer, or working with a pastry cutter or two forks, mix butter, flour and salt until dough becomes crumbly. Add water 2 Tbsp. at a time until consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
• 2. Roll out dough on cutting board and cut 3-inch circles using a scalloped cookie cutter. Place into greased cupcake pan, pressing sides of dough to fit.
• 3. Combine all filling ingredients in a heavy non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and mixture thickens slightly. DO NOT ALLOW TO BOIL. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and bake 15 to 18 minutes in a preheated 400-degree oven.
• 4. Let cool, then top with whipped topping. Refrigerate any leftovers. WHAT LEFTOVERS?