some of you have asked for the lemon curd recipe so i will add it below.
adapted from martha stewart
makes 1 1/2 cups
4 large egg yolks
2 large whole eggs
3/4 cup sugar
1/2 cup fresh lemon juice
4 tablespoons unsalted butter, cut in pieces
grated zest of 2 lemons
1. whisk together the egg yolks and the whole eggs in a medium bowl. combine with the sugar and the lemon juice in a small heavy-bottom saucepan. cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the back of a spoon, 8 to 10 minutes.
2. remove the pan from the heat, and stir to cool slightly. if the mixture is at all lumpy strain it through a fine sieve into a medium bowl, and add the butter, a piece at a time, stirring until smooth. stir in the zest. cover the surface with plastic wrap to prevent a skin from forming. let cool completely before using. curd may be refrigerated for up to 4 days.
i fill prebaked tart shells with the curd and top with fresh blueberries. can be sprinkled with powdered sugar if desired.
the bouquet on my wood burning stove this august day. click for a closer look...
teddy sure is having FUN in that sprinkler this summer...