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Lemon Tartlettes

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Flaky tart shells filled with our classic lemon curd.  I bake the lemon curd after the initial cooking to give it a thicker texture than the Lemon Chiffon cake.  Just a touch of whip cream gives it that variation in texture and flavor without getting in the way of that perfect balance of the buttery crust and crisp tartness of the lemon.

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