Fun Easter Treats using our GeeFree “Gluten Free” Puff Pastry!
One box of our GeeFree pastry dough, thawed per directions
1-cup of granulated sugar (additional from earlier list)
¼ tablespoon freshly grated lemon zest (yellow skin only; I use a microplaner)
Juice from 7-8 lemons, equaling 2/3 cups
8 extra-large egg yolks at room temperature
Dash of salt
1 stick of unsalted butter (quartered lengthwise and diced into small cubes.)
Pre-heat oven to 375 degrees. Roll out dough on granulated sugar dusted parchment paper, roll out to slightly less than 1/3rd inch thickness. Using the cookie cutter cut the dough portion. Place dough round into tart shells, and by using a fork dock (pierce) the dough that is on the bottom. Cut away any access dough from edges of the tart shell. Place a parchment paper circle (I used the 5-inch cookie cutter) to trace a round and then cut out with scissors. Top with either pie weights or dried beans. Keeping the parchment paper in position.
Bake for 10-15 minutes, remove from oven and cautiously remove parchment paper circles with paperweights or dried beans. Return the tart shells to the oven and bake for an additional 5-10 minutes, until they take a light golden color.
Using a medium size heavy gauge saucepan, combine sugar, lemon zest, lemon juice, egg yolks and salt. Whisk together and cook over medium heat. Add butter when mixture is slightly warm. Whisk continually for 5 minutes over medium heat until the mixture thickens to coating stage (coating the back of the spoon.) Remove from heat and pour through a sieve. Push the remaining mixture through the sieve with The back of the spoon. Let the lemon curd slightly cool before you deposit into the tart shell.
Garnish with colored coconut as Easter grass, and top with your favorite Holiday Gluten Free Candy novelties. (Check ingredient statements to be sure everything is gluten free; each product can differ from each manufacturer.)
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