Despite my misgivings (from prior bad experiences with lemon curd) I gave this month's challenge a shot. I didn't want a huge tart for my teeny family, so i reduced the recipe by 1/3 and ended up with 4 3.5 inch tarts and one free form one. I should have rolled out the pastry thinner, since I was left with a load of curd and meringue. 
The meringue I used up by folding in some almond meal and making some free-style macarons. Yummy, but not picture worthy... i just piled spoonfuls on a silicon mat, instead of piping it.
Anyhow, the tart was a great hit with DH, but I found it 'eggy'... there must be a way to neutralize the yolky smell!
13 comments:
They look wonderful!
Aapa i think they look very pretty!
I've read others mention and "eggy" taste or smell, and find it interesting because I've never thought about it before. Your tarts are very cute!
Nice go with the pie ... I think the small ones look cute!
Cute tarts! No excessive egginess at our house btw ?
You did a lovely job on your tarts! I halved my recipe too, since only my husband and I would be eating the tarts.
Natalie @ Gluten A Go Go
Nice little tarts for this month's challenge!
Good job! I love the small size!!!
aisha: cute tarts! But what different experiences we had.
Aisha I love your little tarts and your free fomr one. Well done for the macaroons. My favourite
Looks good! I made free form tarts and had extra curd and meringue too, but I just used ramekins to make little crustless lemon meringue things.
I expect your pie was pale because your eggs were so pale. What kind of eggs are they?
Eggy? Hmmm . . . I don't think I got that. They look wonderful though!
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