Lemon Curd Tart

Lemon Curd Tart
Tart Shell
  1. ¾ cup butter, room temperature
  2. ½ cup sugar
  3. ½ teaspoon vanilla
  4. 1 ¾ cup flour
  5. pinch of salt
Lemon Curd
  1. 2-4 lemons
  2. 1 ½ cups sugar
  3. ¼ pound butter, room temperature
  4. 4 eggs, room temperature
  5. 1/ teaspoon salt
  6. 1 10” baked tart shell
Tart Shell
  1. Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*.
Lemon Curd
  1. Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat.
  2. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature.
  1. *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells.
  2. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Easy Easter Entertaining

Entertain with these delightfully easy gourmet “recipes!”  Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef

Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and 
American Spoon Caper & Dill Relish

Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper
*Kelly Sears’ Deviled Egg Base Recipe

Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin

Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam

American Spoon Bloody Marys

Wolf Moon Hibiscus Spritzers

Deviled Eggs Three Ways

Deviled eggs from Jill, Kelly and Dana!

Jill’s Deviled Eggs
  1. 8 hard boiled eggs, cooled and peeled
  2. ¼ cup mayonnaise, or more as desired
  3. 1/8 t. cayenne, plus more for sprinkling
  4. 1 T. horseradish
  5. 1 ½ t. dry mustard
  6. 1 t. poultry seasoning
  7. ½ t. celery salt
  8. a few dashes worcestershire
  9. salt and pepper
  1. Cut eggs in half and remove yolks into a bowl. Mash yolks and add remaining ingredients. Taste and season as desired. Fill each egg white with a generous spoonful of the egg yolk mixture. Sprinkle with cayenne.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Kelly Sears' Deviled Egg Base
  1. 1 cup mayonnaise
  2. ¼ cup Dijon
  3. 1 t. salt
  4. 2 good grinds pepper
  5. ¼ cup buttermilk
  6. ½ t. smoked paprika, if desired
  7. mashed egg yolks
  1. Mix together mayonnaise, Dijon, salt and pepper in a jar. To this add buttermilk. Shake or stir until completely combined. To this add smoked paprika, if desired.
  2. Mix this base with mashed egg yolks to form the basis of your deviled egg filling.
  1. Add-ins: crumpled bacon and chile with adobo, smoked salmon and dill, shallots, chives, etc.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dana's Deviled Eggs
  1. 8 hard boiled eggs, cooled and peeled
  2. Deviled Egg Base (see Kelly's recipe above)
  3. La Boite B Marlene seasoning
  4. celery salt
  5. salt and pepper
  6. capers
  1. Cut eggs in half and remove yolks into a bowl. Mash yolks and add enough deviled egg base to form a creamy yolk mixture. Add seasonings to desired taste..
  2. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers
  3. Hard Boiled Eggs: Place eggs in sauce pan and cover with cold water. Bring to a boil. Turn off heat and let sit for 15 minutes. Plunge in cold water until eggs are cold. For best results, do not use eggs that have just been purchased.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/