lemon curdadapted from the great one (ina garten)
zest of 4 lemons (removed with a vegetable peeler)
juice of 4 lemons
1 1/2 cups sugar
1 stick unsalted butter (room temp)
4 large eggs
1/8 tsp salt
put the zest and sugar in food pro and pulse until combined and zest is broken down. put lemon sugar and better into mixer and cream.
add the eggs one at a time and mix until combined.
add lemon juice and salt and mix a little while longer. pour into a sauce pan and heat on low until mixture reaches 175 degrees.
applicationslemon raspberry tartletsto make use your favorite tart or pie crust and using a circle cutter (i use a glass) cut out circles and mold them into tartlet pans. bake until golden. cool. spoon lemon curd into baked crusts and top with a raspberry. lemon raspberry swirl tartuse your favorite press in shortbread crust (i didn't do mine well so until i can perfect it i am not posting it). bake per instructions. pour lemon curd into crust. mash up a pint of raspberries with 1 tbs sugar. strain thro sieve. pour raspberry mixutre over the lemon curd and swirl in with a butter knife. let set at room temp. | 
