See Lemon Curd.

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Dissolve the gelatin in the water.

Set aside.

Place the eggs and yolks in the top of a double boiler.

Whisk to combine.

Whisk in the sugar and lemon juice.

Add the butter pieces.

Place over hot water and, stirring constantly,

bring to 172 degrees on a candy thermometer.

Tear the gelatin into little pieces and whisk into the curd.

Use at once or pour into a storage container, cover the surface with plastic wrap;

poke a few holes in it and refrigerate to cool.

The post Lemon Curd appeared first on European Tarts.

Swirls on finished tart.

Finished Tart.

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