ROSEMARY & LAVENDER LEMON CURD “TASSIES”: HERE COMES THE SUN!

This is cooled for a few hours so that the curd takes on a thicker, even creamier consistency, and is then spooned into prebaked golden tarts. I used store bought mini-tarts because I wanted their perfect sun like appearance, but of course you can use home-made pastry or even a shell of buttered nuts and seeds.

Voila the delicious food magic of Lemon Curd Tassies!  Bring on the sun!

INGREDIENTS

• ½ cup fresh lemon juice
• Zest of 2 medium lemons
• 3 large eggs
• ¾ cup organic cane sugar
• Pinch of salt
• 4 4-inch stems of fresh rosemary
• Teaspoon of dried lavender buds
• 5 tablespoons butter

INSTRUCTIONS

1. Put butter in small sauce on low heat. Once butter is melted, add your rosemary and lavender. Let infuse on lowest setting for an hour. Strain herbs from butter. Set butter aside.
2. In a large bowl, whisk together the eggs, sugar, lemon juice, zest and salt until frothy and light.
3. Pour the mixture into a medium saucepan and place over medium low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through and it leaves a clear path without running back together in the pan, remove from heat.
4. Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.
5. Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.
6. When the curd is cooked, allow to cool on the counter to room temperature before refrigerating overnight, or at least 4 hours. This will allow the curd to fully thicken to its proper consistency.
7. Once cool spoon into small pre-baked mini-tarts and adorn with blossoms of rosemary and lavender.

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