Lemon Curd
Crust
½ c. butter, softened
3 oz. Cream cheese
1 c. flour
Curd
½ t. lemon zest
3 eggs
1 ¼ c sugar
1/3 c lemon juice
¼ c butter
Directions:
Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
On lightly floured surface, roll dough to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cuter. Pat rounds in 1 ¾ inch muffin pans. Bake tart shells at 400 for10 to 12 minutes. Cool in pans.
To Make Filling:
Grate ½ t. lemon zest and set aside. In saucepan combine eggs, sugar, lemon juice and butter. Cook and stir over low heat till thick, about 15 minutes.
Remove from heat: stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into each shell. If desired, top with toasted slivered almonds. Chill.
This curd can be used for many different things.
Between layers of a cake
In individual tarts-one serving size etc.
