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Lemon Curd Tartlets Recipe

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4.2 from 2 reviews

Delightfully tangy and sweet lemon curd tartlets featuring crisp shortcrust pastry cases filled with smooth, homemade lemon curd. Perfect as a refreshing dessert or afternoon treat, these bite-sized tartlets combine zesty lemon flavor with buttery crust for an irresistible combination.

Ingredients

For the Pastry Cases

  • 2 packs Ready-rolled shortcrust pastry (each pack 320g, remove from fridge 30 minutes before use)
  • Butter for greasing

For the Lemon Curd

  • 4 medium Lemons (juice and zest)
  • 200 g Caster sugar
  • 4 medium Eggs (room temperature)
  • 50 g Unsalted butter (room temperature)
  • 2 tbsp Icing sugar (for dusting)

Instructions

  1. Prepare the pastry cases: Generously grease a mini cupcake tray with butter. Unroll both packs of shortcrust pastry and use a 2-inch round cutter or a flower-shaped cookie cutter to stamp out 10-12 circles. Press these pastry circles carefully into the mini cupcake tray. If making flower tartlets, fill every other one and fold petals outward. Prick the base of each pastry case with a fork to prevent puffing during baking. Chill the tray in the fridge for 1 hour to firm up the pastry.
  2. Bake the tart shells: Preheat your oven to 180°C fan / 200°C conventional. Bake the chilled pastry cases for 15 minutes until they are lightly golden and fully cooked through. Remove from oven and let them cool for 10 minutes before gently releasing them from the tray. Transfer to a wire rack to cool completely.
  3. Make the lemon curd: In a medium-sized saucepan, combine the lemon zest and juice, caster sugar, and unsalted butter. Place over medium-low heat, stirring constantly until the butter melts and the sugar fully dissolves (approximately 5 minutes). Meanwhile, whisk together three egg yolks and one whole egg in a jug until smooth. Pour the whisked eggs into the lemon mixture, stirring to combine.
  4. Cook the lemon curd: Increase the heat slightly and whisk continuously for 5 to 10 minutes until the mixture thickens and coats the back of a spoon. Be careful not to overcook to avoid curdling.
  5. Strain and cool the curd: Pour the lemon curd through a sieve into a clean bowl to remove the zest, resulting in a silky smooth texture. Allow it to cool and thicken for about 10 minutes.
  6. Assemble the tartlets: Dust the cooled pastry cases generously with icing sugar. Spoon the cooled lemon curd into each pastry shell, filling to the top. Chill the filled tartlets in the fridge to set before serving for a refreshing and elegant dessert.

Notes

  • Removing the pastry from the fridge 30 minutes before use helps it relax and prevents shrinkage during baking.
  • Pricking the pastry with a fork stops it from puffing up and helps maintain the tartlet shape.
  • Whisk the lemon curd continuously to avoid scrambling the eggs and ensure smoothness.
  • Straining the curd removes zest solids for a refined texture but is optional if you prefer zest pieces.
  • These tartlets can be made a day in advance and stored in the refrigerator, covered to keep fresh.
  • Use room temperature eggs and butter to achieve an even lemon curd consistency.

Find it online: https://cookedbygrace.com/lemon-curd-tartlets-recipe/