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For making lemon curd: Using a vegetable peeler, peel 6 lemons.
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Use only the outer peel, avoiding the bitter pith.
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Place peel and sugar into food processor and pulse until completely combined.
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Cream in butter.
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Add eggs one at a time, blending completely after each one.
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Add in lemon juice and salt.
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Pour into saucepan and cook over low heat, whisking continuously.
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THIS IS WHERE THE MAGIC HAPPENS.
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After 15 minutes or so, this thickens, as if by magic.
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If you are asking yourself it is thick enough, it probably isn't.
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Adjust sweetness with honey to taste.
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You might not want to use a whole tablespoon.
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Once thickened, pour into strainer, to strain out the lemon zest or any proteins that might have curdled during the cooking.
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Allow lemon curd to chill for several hours.
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Next, prepare your crusts.
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You can prepare your own pie crusts or use a prepared packaged one.
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I won't tell if you won't.
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But you want to find a crust that tastes good, since some tastes like tough cardboard.
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If not preparing my own pie crust, I use a store brand pie crust.
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I divide one crust into 16 parts, then mold into small tartlet pans.
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You could probably even use muffin tins.
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Prick them, then bake at 425-450 for about 10 minutes.
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Allow to cool.
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Fill each tartlet shell with a hearty teaspoon of lemon curd.
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Then spoon on the fresh blueberries.
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(Or strawberries, raspberries, or any type of berries) Once fall arrives, I will add some ginger to the curd and top with sliced pears, toasted sliced almonds, and glaze with apricot jam.
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This is just a fun dessert to serve to a crowd.
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It is fun, pretty, and can be quite easy.
