Lemon Curd for Lemon Tarts - Gram LuVerne

My Gram LuVerne is the pastry master.  Not only does she make incredibly tender and flaky pastry but she also makes pie fillings to die for.  When my Dad feels like he hasn't had a dessert lately he starts asking for a pie, given what his mom produced I'm not surprised that this is his number one choice is pie.  Gram has modernized her lemon curd recipe and makes it in the microwave, but you could use a double boiler if you wanted to go old school.

I have plans to visit Gram and get a pastry making class from her because my pastry skills are akward and inept at best.  I won't be giving a pastry recipe here because I need some better instruction myself on how to make pastry before I start advising others, use your favourite short crust pastry or buy some ready made pastry or buy pre-baked pie/tart shells.

Line your tart cases with pastry and prick it all over with a fork to make lots and lots of holes, according to my Mom if you put enough holes in it you don't have to blind bake.  Bake it in a pre-heated oven at 400^F (205^C) for 8 - 10 minutes, until the edges are golden.  I want to take a minute to show off my tart cases, I bought them in an antique shop and they make impressively tall and very pretty tarts, although it is a labour of love to fold the pastry into all the little fluted edges.

Lemon Curd

In a microwave safe bowl (an ideal container is a very large pyrex measuring cup) whisk together
3/4 cup Granulated Sugar
3 Eggs
until fluffy, use an electric hand mixer, it will save your arm from falling off

Then mix in
1 tbsp grated Lemon Rind (zest)
1/2 cup Fresh Lemon Juice (2 - 4 lemons depending on their size)
2 tbsp soft butter
Microwave on high for 2 - 3 minutes depending on the wattage of your microwave (mine is wimpy).

Take it out and whisk it until smooth again.

Microwave on high again for 2 - 4 minutes or longer until it boils.

Whisk again until smooth, a really good whisking this time, then let it cool and thicken a bit in the bowl.

Once cool, pour it into your pie/tart shell(s), this will fill 9 of my very tall tarts, probably 12 regular tarts or a small pie.

If you want to make it a meringue pie, whisk together 2 - 3 egg whites, with 2 - 3 tbsp sugar and 1/4 tsp cream of tartar until it resembles fluffy clouds, dollop it onto your pie and brown the top in a very hot oven.  Gram's lazy meringue topping is to cover the tops with marshmallows and toast them in the oven - sorry Gram, giving away all your secrets!

It is a lusciously perfect balance between zingy sour and super sweet, you don't have to go looking for the flavour like with most lemon meringue pies. Don't limit it to just pie filling either, it can also be used as a decadent spread on bread or scones or be used to sandwich a layer cake together, and it will keep in a jar in the fridge for a week.

Yumm, just yumm!