Book Club Pairing: LIGHT COMEDY

By Aaron Walters

THE DISH:  Lemon Curd Tarts

THE WINE:  Botani Muscat



  • 5 egg yolks
  • 1 cup sugar
  • 4 lemons, zested and juiced
  • 1 stick butter, cold, cubed
  • 2 packages Phyllo tart shells

Add enough water to a medium saucepan to come about 1 inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium-sized metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and, if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Chill for at least 2 hours. Once chilled spoon into tart shells and serve.