Tasha Tudor; Bake a receipt from Tasha's cookbook

In progress!!!!

• Lemon Curd

  
  
  1 cup sugar
  2 teaspoons cornstarch (maisstivelse)
  1/2 cup fresh lemon juice
  2 large eggs
  2 large egg yolks
  4T. (tablespoons) butter 
  1 tablespoon (4 grams) finely shredded lemon zest

  Note:  Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
  
  
  

  
  

  
  
  
  
  

  Read more:
  

  http://www.joyofbaking.com/LemonCurd.html#ixzz258KQVXi

  
  
  
  
  In a stainless steel pot, mix sugar and cornstarch together. Next, whisk fresh lemon juice and eggs and egg yolks together. Turn on the heat to medium-low and begin to cook the mixture, whisking constantly. Add butter in pats. Continue whisking until the lemon curd thickens. Remove from heat and cool completely. You may refrigerate lemon curd for about 2 weeks.

  Lemon Tartlets
  
  1 jar of good quality lemon curd (or homemade)
  1/2 cup powdered sugar
  2 sticks (one cup) of butter, softened
  1 teaspoon vanilla
  2 cup flour
  1/2 cup ground almonds
  pinch of salt
  
  Cream sugar and butter until smooth. Add vanilla and beat well. Mix in flour, salt, and almonds to form a soft dough. Chill dough. Preheat oven to 325 (200c) degrees. Form dough into small balls and press into tartlet/mini muffin tins. Bake 20-25 minutes or until golden brown. Spoon lemon curd into cooled tartlet. You may garnish with edible flowers like violets or pansies for a beautiful tea presentation. (I added a little whipped cream to mine. ~J)
  This recipe made 10 tartlets in a regular sized muffin tin.

  
  
  
  
  
  
  
  
  
  
  
  I have made several mistakes, I mixed the eggs and juice by hand, I should have used a mix-master - and instead of paper muffins-cups, I should have looked for the old made of tin inherited from my mother, but where are they? I baked the tartlets with the lemon curd inside. 
  
  
  And I baked them for 15 min in 200°, too much! Well I have had my experience and I have learned from my mistakes, but still the tartlets taste good. Next year I will do it in Tasha's way...... another post to look forward to????
  
  
  
  
  
  
  
  
  
  
  
  
  
  Mission 3 is completed!
  
  
  Course: http://gumbo-lily.blogspot.no/2008/08/remembering-tasha-tudor-part-iii.html

Fordel deig i muffinsformer som ikke bør være mer enn 3/4 fulle. 

Stek midt i ovnen 175 grader i ca 20 minutter.