When Meyer lemons are in season, I love to make curd. This tried and true lemon curd cooks up in minutes in the microwave and tastes like you slaved over it for hours. Originally taken from the Microwave Gourmet cookbook by Barbara Kafka, I have been using this recipe in my catering for years. It makes a simple piece of puff pastry into an elegant dessert with hardly any effort. Try it spooned onto these easy blueberry tarts at your next dinner party or spread it on biscuits, scones or pancakes at breakfast!
1 package store bought puff pastry sheets (such as Pepperidge Farm)
1 egg plus 1 t water, whisked for brushing the pastry
2 c fresh blueberries (raspberries or strawberries work well too)
1/4 c sugar
1 1/2 T flour
1 T fresh Meyer lemon juice (or regular)
pinch of salt
Thaw out the puff pastry sheets, unfold and cut each into 4 squares. Roll out each square on a lightly floured board to a 6" x 6" square. Fill with 1/4 cup of the blueberry mixture and then, starting with one corner and going around the edge, fold the pastry towards the center being careful not to fold all the way, you want the berries to show. Brush the outside with the egg wash and poke with the tines of a fork. Bake at 400 degrees for 20-25 minutes or until the pastry is puffed and browned. Top with lemon curd and a bit of whipped cream. A leaf of mint or a fresh violet is a beautiful touch for serving.
Meyer Lemon Curd
1/4 lb unsalted butter
1/2 c sugar
4 T fresh Meyer lemon juice (or regular)
Grated zest of one lemon
3 eggs, whisked in a separate bowl
Put the butter, sugar, lemon juice and zest together in a 4 cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 2 minutes. Remove from oven, uncover and stir well. Whisk 1/4 of the lemon mixture into the eggs to warm them. Whisking constantly, pour the egg mixture back into the lemon mixture. Cook uncovered at 100% for 2 minutes. Remove from oven and whisk until smooth.
Whip some cream for the top of the tarts with a bit of sugar and vanilla.
Lemon Curd Cream:
Mix lemon curd with equal parts of whipped cream for a lighter more subtle filling or topping.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"