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Lemon Curd Tartlets Recipe

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4.2 from 78 reviews

Delightful and tangy lemon curd tartlets featuring buttery shortcrust pastry shells filled with a luscious, homemade lemon curd. These mini tartlets are perfect for refreshing desserts or elegant tea-time treats, combining zesty lemon flavor with a crisp, golden pastry base.

Ingredients

Pastry

  • 2 packs Ready-rolled shortcrust pastry (each pack weighs 320g, remove from fridge 30 minutes before using)
  • Butter for greasing
  • 2 tbsp Icing sugar (for dusting)

Lemon Curd

  • 4 medium Lemons (juice and zest)
  • 200 g Caster sugar
  • 4 medium Eggs (room temperature)
  • 50 g Unsalted butter (room temperature)

Instructions

  1. Prepare the pastry cases: Generously grease a mini cupcake tray with butter to prevent sticking. Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or a flower-shaped cutter if preferred) to cut out 10-12 circles. Press each circle firmly into the cupcake tray cavities and prick the bottoms with a fork to prevent puffing during baking. For flower shapes, fill every other cavity and fold petals outward. Chill the pastry cases in the fridge for 1 hour to set.
  2. Bake the pastry: Preheat your oven to 180°C fan (200°C conventional). Bake the chilled pastry cases for 15 minutes or until they turn light golden brown and are cooked through. Allow to cool for 10 minutes in the tray, then carefully remove the tart cases and transfer them to a wire rack to cool completely.
  3. Make the lemon curd: In a medium saucepan, combine the lemon zest, lemon juice from all four lemons, caster sugar, and unsalted butter. Heat over medium-low heat, stirring until the butter melts and the sugar fully dissolves, about 5 minutes.
  4. Add eggs to lemon mixture: In a separate jug, whisk together three egg yolks and one whole egg. Pour the whisked eggs into the saucepan while continuously whisking to fully combine.
  5. Cook lemon curd: Increase heat slightly and whisk continuously for 5-10 minutes, until the curd thickens enough to coat the back of a spoon. Be careful not to let it boil to avoid curdling.
  6. Strain and cool lemon curd: Pour the lemon curd through a fine sieve into a bowl to remove zest and achieve smooth texture. Let it cool and thicken for about 10 minutes at room temperature.
  7. Fill the tartlets: Lightly dust the cooled pastry cases with icing sugar. Spoon the lemon curd generously into each tart shell, filling to the top. Refrigerate the filled tartlets to set the lemon curd until ready to serve.

Notes

  • Remove pastry from the fridge 30 minutes before working with it to make it easier to handle.
  • Use room temperature eggs and butter for a smoother lemon curd texture.
  • Chilling the pastry cases before baking helps them hold their shape better.
  • Whisk continuously when cooking lemon curd to prevent lumps and curdling.
  • If desired, decorate tartlets with fresh berries or mint leaves before serving.
  • Can be stored in the fridge for up to 3 days in an airtight container.

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