why make this recipe
Lemon Curd Tartlets make a delightful treat for anyone who loves a combination of sweet and tangy flavors. They are perfect for celebrations, afternoon teas, or just a simple dessert to enjoy after a meal. The crisp pastry shells filled with smooth, zesty lemon curd create a beautiful presentation that is sure to impress your family and friends. Plus, making them is easier than you might think!
how to make Lemon Curd Tartlets
Ingredients:
- 250 gr All-Purpose / Plain Flour
- 50 gr Icing Sugar (sifted)
- 1 pinch Fine Salt
- 120 gr Unsalted Butter (cold)
- 1 large Egg (at room temperature)
- 4 Egg Yolks
- 100 gr Caster Sugar (or fine white granulated sugar)
- 125 ml Lemon Juice (about 3 large lemons)
- 75 gr Unsalted Butter (at room temperature)
- 1 Lemon Zest (optional)
Directions:
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour, icing sugar, and salt. Add cold butter and blend until crumbly.
- Stir in the egg and form into a dough. Chill for 30 minutes.
- Roll out the dough and cut into circles, then place in tartlet tins.
- Blind bake for 15 minutes, then cool.
- For the lemon curd, whisk egg yolks and sugar until pale. Add lemon juice and cook over low heat, stirring until thickened.
- Remove from heat, stir in butter, and let cool.
- Fill cooled tartlet shells with lemon curd.
- Optional: sprinkle with lemon zest before serving.
how to serve Lemon Curd Tartlets
Serve these tartlets chilled or at room temperature. They can be enjoyed on their own or paired with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness. They’re also a lovely addition to dessert platters and will add a vibrant look to any table.
how to store Lemon Curd Tartlets
Store any leftover tartlets in an airtight container in the refrigerator for up to three days. If you have extra lemon curd, you can keep it in a sealed jar in the fridge for about a week. Just make sure the tartlet shells are filled only when you are ready to serve to maintain their crispness.
tips to make Lemon Curd Tartlets
- Ensure the butter is cold when making the pastry; this will help keep the tartlet shells flaky.
- When making the lemon curd, be patient while stirring over low heat, as it needs time to thicken.
- Taste the lemon curd before filling the shells; you can adjust the sugar or lemon juice to fit your preference for sweetness and tartness.
variation
You can customize these tartlets by using different citrus fruits. For example, orange or lime curd can give a unique twist to the tartlets while maintaining the same delightful texture.
FAQs
1. Can I use store-bought pastry for this recipe?
Yes, you can use store-bought pastry if you want to save time. Just follow the package instructions for baking the tartlet shells.
2. How can I tell when the lemon curd is thick enough?
Lemon curd is ready when it coats the back of a spoon. If you run your finger through it, the line should remain clear.
3. Can I freeze Lemon Curd Tartlets?
It’s best to freeze the tartlet shells unfilled. Fill them with lemon curd before serving for the best taste and texture. Tartlet shells can be frozen for up to three months.
Lemon Curd Tartlets
Ingredients
Method
- Preheat the oven to 180°C (350°F).
- In a bowl, mix the flour, icing sugar, and salt. Add cold butter and blend until crumbly.
- Stir in the egg and form into a dough. Chill for 30 minutes.
- Roll out the dough and cut into circles, then place in tartlet tins.
- Blind bake for 15 minutes, then cool.
- Whisk egg yolks and sugar until pale.
- Add lemon juice and cook over low heat, stirring until thickened.
- Remove from heat, stir in butter, and let cool.
- Fill cooled tartlet shells with lemon curd.
- Optional: sprinkle with lemon zest before serving.
