Amalfi lemon tarts

This week we are craving for a sweet snack. For this we use the world-famous Amalfi lemon. This lemon is grown in the Amalfi region in Italy and is known as the best and tastiest lemon in the world. In Italy, these lemons are used to make Limoncello. We made lemon curd from it. Combine these tarts with a glass of real Italian Limoncello and: 'Il dolce far niente' (the sweetness of doing nothing)!

3 Amalfi lemons
250g butter
4 eggs
250g of sugar
16 mini pie crusts
1 vanilla bean
16 Cornabria blossoms

1. Squeeze the lemons and grate the zest of 1 Amalfi lemon. Heat the juice and lemon zest together with the butter in a thick saucepan over low heat until the butter has melted.
2. Meanwhile, mix the eggs with the sugar. While stirring, add the lemon-butter mixture. Pour it back into the pan.
3. Bring to a boil while stirring over low heat. Keep stirring and let the curd thicken until it becomes sticky and looks a bit like marmelade. Allow to cool completely.
4. Cut the vanilla bean in half lengthwise and scrape out the marrow with a knife. Add to the lemon curd and stir well.
4. Spoon some lemon curd on the pie crusts with and carefully place a Cornabria blossom just before serving.


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