SMILING MONKEY BANANA BREAD with Reese's Minis
SHRIMP PO' BOYS with Spicy Homemade Tartar Sauce

TANGY LEMON CURD TARTS

Buttery rich, boldy tangy, enticingly smooth, lemon curd plopped into flaky, tender tart shells and topped with softly sweetened whipped cream.  Absurdly delicious!

Lemon-tarts
TOP TEN REASONS TO MAKE TANGY LEMON CURD TARTS.

10. It doesn't matter what season, or month, or time of the year, lemon is always in vogue.

9.  They take you back to olden days when Sunday dinners always ended with lemon meringue.

8.  They're so pretty.  Crayola is totally missing out not naming a crayon Tangy Lemon Curd Yellow. 

7.  You get to play with your microplane, and practice saying, "Zesty!" like Jack Nicholson.

6.  Stirring slowly creates a contemplative meditation zone that is good for your soul.

5.  Men dig lemon anything. 

4.  When you're decorating them, The Lemon Pipers may come to mind. Then you'll be singing.♫♪

3.  You can easily justify having them for breakfast - fruit, cream, wheat.

2.  When someone takes a bite of a tart they flash you the silliest, most satisfied grin ever.

1.  They're old-fashioned, but never out of fashion.  Fo' shizzle.

* * * * * * * * * * * * * * * *

Thanks Land O' Lakes for definitively the BEST lemon curd recipe ever!

* * * * * * * * * * * * * * * *

 Lemon-curd

TANGY LEMON CURD TARTS - Fills 12 to 15 tart shells

12 to 15 baked, flaky pasty, tart shells (I use the same pastry as I do for my butter tarts)

3 large eggs
3 large egg yolks
1 cup sugar
1 - 2 tablespoons finely shredded lemon zest ("Zesty!")
3/4 cup freshly squeezed lemon juice
1/2 cup butter, cut into 8 pieces

Sweetened, vanilla-ed whipped cream
Berries, mint leaves or lemon jelly beans for garnish

Beat eggs and egg yolks together in 1-quart saucepan with wire whisk. Whisk in 1 cup sugar, lemon zest and juice. Cook over medium-low heat, stirring constantly with wooden spoon, until mixture coats back of spoon and is thickened (12 to 18 minutes). (DO NOT BOIL.)  Remove from heat. Immediately stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let mixture cool at room temperature, stirring occasionally, at least 1 hour.

Scoop cooled lemon curd into cooled, baked tart shells. Refrigerate. Top with sweetened, vanilla scented whipped cream and fresh berries, if desired.  Serve with a song and a silly grin.

**Lemon curd can be made ahead of time and refrigerated.  Keeps well for up to 1 week.**


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