Lemon Curd Tartlets Recipe

why make this recipe

Lemon Curd Tartlets are a delightful treat that surprise with their burst of citrus flavor. They combine the tanginess of lemon curd with the crispness of fillo dough shells, making them a perfect dessert for any occasion. Their mini size also allows for easy serving at gatherings, and they look beautiful on any table. Plus, making these tartlets is a fun way to impress family and friends with a homemade dessert that feels gourmet yet is quite simple to prepare.

how to make Lemon Curd Tartlets

Ingredients :

• ½ cup plus 4 teaspoons freshly squeezed lemon juice
• 3 large eggs
• 1 large egg yolk
• ¾ cup of sugar
• ½ teaspoon salt
• 8 ounces European butter (cubed and chilled)
• 30 mini fillo dough shells
• Raspberries (for garnish)
• Confectioners sugar (for serving)

Directions :

1. MAKE THE LEMON CURD. In a small saucepan, over medium heat, whisk together the lemon juice, eggs, egg yolk, sugar, and salt. Continue to whisk until the mixture starts to thicken and steam. Make sure it doesn’t boil. Once thickened, remove from heat.

   

2. Pour the curd through a fine mesh strainer into a food processor. Use a rubber spatula to help push it through. Turn on the food processor and slowly add the cubed butter, one piece at a time, until the curd is smooth and silky.

   

3. Transfer the lemon curd to a bowl. Cover it with plastic wrap, pressing the wrap onto the surface of the curd to prevent a skin from forming. Use a paring knife to poke a few vent holes in the wrap and then refrigerate for at least 4 hours, or preferably overnight.

4. MAKE THE TARTLETS. Crisp the fillo dough shells according to the package instructions, and let them cool completely. Once cool, pipe a heaping tablespoon of lemon curd into each shell. Top with a raspberry and sprinkle with confectioners sugar.

5. Refrigerate the tartlets until you’re ready to serve.

how to serve Lemon Curd Tartlets

Serve the Lemon Curd Tartlets chilled or at room temperature. They make a great addition to a dessert table or can be served on their own as a refreshing treat. To enhance their appeal, consider adding a sprig of mint next to the raspberry for a pop of color.

how to store Lemon Curd Tartlets

Store any leftover Lemon Curd Tartlets in an airtight container in the refrigerator. They can stay fresh for up to two days. However, for the best taste and texture, it’s recommended to enjoy them shortly after making them.

tips to make Lemon Curd Tartlets

• Use fresh lemon juice for the best flavor; bottled lemon juice will not have the same vibrant taste.
• Make sure the butter is well-chilled when adding it to the lemon curd for perfect emulsification.
• For an added twist, you can mix in some lemon zest into the curd for an extra kick of lemon flavor.

variation

You can customize the tartlets by swapping out the lemon curd for other fruit curds like lime or passion fruit if you wish to try different flavor profiles. Adding a bit of whipped cream on top can also give a creamy element to contrast with the tartness.

FAQs

Q: Can I make the lemon curd ahead of time?
A: Yes! You can make the lemon curd up to a week in advance and store it in the fridge until you are ready to use it.

Q: Can I freeze the tartlets?
A: It is not recommended to freeze the tartlets once assembled since the fillo dough may become soggy. However, you can freeze the lemon curd separately for up to three months.

Q: What can I use instead of fillo dough shells?
A: You can use pre-made pastry shells or make your own shortcrust pastry to fill with the lemon curd.

Lemon Curd Tartlets

Lemon Curd Tartlets are a delightful treat combining the tanginess of lemon curd and crisp fillo dough shells, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs 15 minutes mins

Servings: 30 pieces

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the lemon curd

• ½ cup freshly squeezed lemon juice Use fresh lemon juice for the best flavor.
• 3 large eggs
• 1 large egg yolk
• ¾ cup sugar
• ½ teaspoon salt
• 8 ounces European butter (cubed and chilled) Make sure the butter is well-chilled for emulsification.

For the tartlets

• 30 mini fillo dough shells Crisp according to package instructions.
• Raspberries For garnish
• Confectioners sugar For serving

Method

 

Make the Lemon Curd

1. In a small saucepan over medium heat, whisk together the lemon juice, eggs, egg yolk, sugar, and salt until thickened and steaming. Do not let it boil.
2. Pour the curd through a fine mesh strainer into a food processor and slowly add the cubed butter until the curd is smooth and silky.
3. Transfer the lemon curd to a bowl, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.

Make the Tartlets

1. Crisp the fillo dough shells according to package instructions, and allow them to cool completely.
2. Pipe a heaping tablespoon of lemon curd into each shell, top with a raspberry, and sprinkle with confectioners sugar.
3. Refrigerate until ready to serve.

Notes

Serve chilled or at room temperature, and consider adding a sprig of mint for decoration. Store leftovers in an airtight container in the fridge for up to two days.