Mrs. Wintle's Lemon Curd Tarts Clementine Paddleford New York Harold Tribune thanks to Jeanette Yield: 4 dozen tarts Lemon Curd Grated rind of 2 medium lemons 1/2 cup lemon juice 2 cups sugar 1 cup butter 4 eggs, well beaten Pinch of salt 4 doz. miniature baked tart shells Combine lemon rind, lemon juice and sugar in top of double boiler. Add butter. Heat over boiling water, stirring, until butter is melted. Stir in eggs. Continue cooking, stirring constantly, until mixture is thick enough to pile slightly, about 15 minutes. Cool thoroughly. Spoon filling into cooked tar shells. Note: With regard to boiling water when you are thickening eggs, I would generally keep the water to a low boil or simmer even with a double boiler. To make tart shells, roll out pie crust dough and cut 2 1/2-inch rounds. Fit these into 1 3/4-inch muffin pans. Weigh them down with rice or pie weights and bake. Before I had small muffin pans, I cut out circles of heavy duty aluminum foil, put the rounds on them and pinched them up into shells and put them into larger muffin pans. Or, nowadays, you can easily buy frozen tiny tart shells. (See Pine Nut Tassies for one more tart shell possibility)

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