Lemon Curd Phyllo Tartlets

dclarkabal

an easy lemon curd, sweet and tart dessert

Combine the first six ingredients in a nonreactive pot. Stainless steel or enameled would work. Whisk together the sugar and salt, then whisk in the eggs, then immediately whisk in the lemon zest and juice.
place pot over medium low heat and bring to a simmer whisking constantly, until bubbling in the center and starts to thicken. roughly 5 minutes. Remove from the heat and whisk in the butter. (If you wanted a thinner curd you could add another tablespoon of butter)
Strain the thickened curd through a fine-mesh sieve into a bowl. Your looking to remove any zest and cooked pieces of whites. Press a piece of plastic wrap directly onto the surface of the curd and let it cool completely. roughly 20 minutes. Place in the refrigerator until thickened and cold, at least an hour. store in an airtight container up to a week or freeze for a couple of months.
place phyllo shells on a sheet pan, whisk an egg white and lightly brush each tart and then sprinkle with some sugar. Bake in a 350°F oven for 8-10 minutes. Let them cool on a wire rack and either spoon or pipe the lemon curd into each shell. Add a blueberry to two and enjoy!