lemon curd tartlets

These Lemon Curd Tartlets are a delicious and fancy little dessert to serve for a party or afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!

Lemon Curd Tartlets

250 gr (1 2/3 cup) AP / Plain Flour

gr (1/2 cup) Icing Sugar (sifted)

Salt

120 gr (1/2 cup) Unsalted Butter (cold)

Egg (at room temperature)

Egg Yolks

100 gr (1/2 cup) Caster Sugar (or fine white granulated sugar)

ml (1/2 cup) Lemon Juice (about 3 large lemons)

gr (5 tbsp) Unsalted Butter (at room temperature)

Lemon Zest (optional)

Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.

Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).

Bring the dough together into a ball and roll between two sheets of baking paper to be about 3mm or 1/8inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.

Remove the baking paper and cut out small rounds of pastry using a round or fluted cookie cutter (see note 3). Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles that could be trapped under the pastry. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.

Preheat your oven on 160&#39;C/325&#39;F and place the muffin pan in the freezer while the oven is preheating.

Line each tartlet shells with a small piece of baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.

Tartlet Shells

Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes.

Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest

Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).

To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.

Lemon Curd

While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).

Assembling the Lemon Tarts

Top 1 lemon curd tartlets recipes from across the web

The most viewed lemon curd tartlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Curd Tartlets

Top 1 lemon curd tartlets recipes from across the web

The most viewed lemon curd tartlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Curd Tartlets

The most viewed lemon curd tartlets recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine