Lemon Curd

On the off chance that you have gone on a sour cocktail-making spree and are left with a pile of egg yolks and are standing there scratching your head wondering, "Now what am I going to do with all of these yolks ..." 

May I make a suggestion? Lemon curd. 

This recipe is a good basic. I made a triple batch after last weekend's sour cocktail experimentation. I happened to be short a lemon so included a lime in the mix. Feel free to experiment with whatever citrus flavors you like best, as lemon is not the only flavor for a curd. Also, while most recipes call for a food processor, as long as you have a good zester I find using one unnecessary. 

The tart acidity of a lemon curd makes it a perfect dessert. I like to serve mine in mini tart crusts. Keep it easy and purchase frozen tart dough. Most grocery stores now have a high quality option. Just be sure to choose a brand that only uses all real butter in the ingredients. A package usually comes with two 9" crusts, you can expect to get about seven mini tart shells per crust. 

Simply trace around the bottom of a large mug with a sharp knife to create circles. Gently place each circle in a well of a cupcake tin. With the tines of a fork, press the dough against the sides, and pierce the bottom of the dough many times. Pop into the oven and bake per the directions on the dough package. 

Once both the tart shells and curd have cooled, fill each shell with the curd, and garnish with a miniature lemon peel. Enjoy!