Lemon Curd Tartlets - cooking recipe

Ingredients

2 None eggs
2 None egg yolks
1/3 cup granulated sugar
2 tsp finely grated lemon peel
1/3 cup lemon juice
5 tbsp cold unsalted butter, finely chopped
1/2 cup heavy cream
12 None ready-made tart shells (2 1/2 inches)
None None Powdered sugar, for dusting

Preparation

Whisk eggs, yolks and sugar in a small heavy-bottomed saucepan until smooth. Add lemon peel, juice and butter, whisking constantly on low heat for 5 mins, or until curd thickens. Do not allow mixture to get too hot or it will curdle.
Transfer curd mixture to a stainless steel bowl. Place over a bowl of iced water. Stir occasionally with a whisk for 5 mins to cool to room temperature. Place curd in the freezer for 5 mins to accelerate chilling.
Meanwhile, whip cream in a small bowl with an electric mixer until soft peaks form.
Spoon rounded tablespoons of curd into tart shells. Top with whipped cream. Dust with powdered sugar.