Lemon tartelettes with apricot mousse and Lemon Curd

Oh sunny, sunny day.

Was at a local market lately and I saw the most sunny lemons I ever had - they literally smiled at me and screamed "Buy us!". Maybe they should not be so excited. 

They ended up being peeled, crushed, cutted and baked. 

But hey - I am not a monster. To make their life little sweeter I give them sugar. Lot of sugar. 

I saw that they really clicked - the perfect pair - sugar and tart lemons. I smell longterm marriage starting here.

Lemon tartelettes:

(recipe for dough from polish food magazine Kuchnia, 07/2010, make about 30 small, one-size tarts)

15 dag of cold butter cutted into small pieces

2 cups of flour

3 tablespoon of sugar

1 teaspoon of salt

1/4 cup of cold water

Apricot mousse

Lemon curd 

Preheat oven 200C/390F

In a bowl mix flour with sugar and salt. Ad butter and make something like a big-pieces grit. Now slowly add cold water and hand make dough. Cool for about 30 minutes. Roll thin - about 1 inch. Place in a tins cut with a for to prevent rising too much. Bake for about 7-10 minutes until lightly gold. Take off make 160C/320F oven heat. Pour one teaspoon of apricot mousse in a tin and cover with lemon curd. Bake for about 10 minutes - curd should be still the same color but more thick than a fresh one.

I also try unbaked curd and mousse and it work nice if you serve your tartelettes in an hour or two. But for longer time use baked recipe.

(See the dark something on mine ? I replace apricot mousse in some tarts - I use homemade crunchy walnut butter - also nice combination)

Lemon curd

1 egg

2 eggs yolk

150 gram of sugar 

3 lemons - peeled and juiced

2 tablespoon of butter

Wash your lemons. Peel them and juice. In a heavy bottom pan whisk an egg, egg yolks and sugar together. You could use hand blender but not overdo it - you just want a sugar to "disappear". Add lemon juice and peeled skin.
Place in a pan over a small heat and stir mixture until you see that it thicken. Mixture should be tick enough that hen placed on a spoon it does not run down easily. Take off from a heat and add butter. Place in a jar and cool. You may use it not only for our lovely tartelettes but also eat on a toast or whatever.

Apricot mousse

500 gram of apricot

2 tablespoon of fresh lemon or orange juice

100 gram sugar

Cut apricots in a half and take off a stone. Place in a pan, add juice and start to heat over a very small heat. After 1-2 minutes when they soften a little add sugar. Make a little bigger heat and stir from time to time baking it 10-12 minutes. You should have end up with soft pulp with only little apricots pieces. Now you can either left it like that or blend if you want smoother mousse. If it is too watery place on a heat for another 3-5 minutes until water dry off more. Take off from a heat and cool.