Friday, October 8, 2010

Gluten Free Lemon Tarts

These are a bit finicky to make but well worth the effort.

Lemon Curd:
Juice and zest from two (2) lemons - try to get Meyer lemons as they are the best. If not, organic are nice too!!!
3 eggs
3/4 cup sugar
1 tsp cornstarch
1/2 cup cold butter cubed
A few crushed tarragon or basil leaves

Do not turn the stove on just yet.  In a small bowl, mix together sugar, cornstarch, lemon zest and crushed aromatic of choice.  In a pot, whisk eggs and add lemon juice.  Add the sugar mixture to pot and turn the stove onto low. Add the butter slowly, one bit at a time.  Continue to stir until mixture becomes thick.  Remove from stove and push mixture through a sieve.  Transfer to bowl and cool in fridge until ready to use.

Shortbread Tarts:

1 cup butter
1/2 cup icing sugar
1 1/2 cup gluten free flour
1 Tsp cornstarch

Blend all ingredients really well with hand mixer until light and fluffy.  Gently press dough into small tart moulds with your fingers.  You can either blind bake these or poke a lot of holes in the bottom of the tarts to prevent them from puffing up.  This is the fiddley part.  Bake for about minutes until brown.  Let cool and carefully remove from pan.

Add filling and enjoy.

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