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Lemon Curd Tartlets

Lemon Curd Tartlets
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Lemon Curd Tartlets are delightful bite-sized treats featuring a crisp, buttery crust filled with a smooth, tangy lemon curd. Perfectly balancing tart and sweet flavors, these elegant tartlets are ideal for casual tea times or sophisticated dinners, offering a refreshing and creamy citrus dessert experience.

Ingredients

For the Tartlet Shells

  • Cold unsalted butter, diced – 1/2 cup (113g)
  • All-purpose flour – 1 cup (120g)
  • Powdered sugar – 1/4 cup (30g)
  • Pinch of salt

For the Lemon Curd Filling

  • Eggs – 3 large
  • Granulated sugar – 3/4 cup (150g)
  • Freshly squeezed lemon juice – 1/2 cup (120ml)
  • Lemon zest – Zest of 2 lemons
  • Unsalted butter – 1/4 cup (57g)
  • Pinch of salt

Instructions

  1. Prepare the Tartlet Shells: Mix cold, diced butter with powdered sugar, flour, and a pinch of salt until the mixture resembles coarse crumbs. Press the dough evenly into mini tartlet pans and refrigerate for at least 30 minutes to firm up before baking, ensuring a crisp and flaky base.
  2. Bake the Tartlet Shells: Preheat the oven to 350°F (175°C). Line each tartlet shell with parchment paper and fill with baking beans or rice for blind baking. Bake for 12 to 15 minutes, then remove the weights and bake an additional 5 minutes until golden and cooked through.
  3. Make the Lemon Curd Filling: In a saucepan over medium heat, whisk together the eggs, granulated sugar, lemon juice, and lemon zest. Stir continuously until the mixture thickens to a custard-like consistency. Remove from heat and stir in butter until the curd is smooth and glossy.
  4. Fill and Chill: Allow the tartlet shells to cool completely. Spoon the lemon curd generously into each shell. Chill the tartlets in the refrigerator for at least one hour to set the filling and perfect the texture.
  5. Serve and Enjoy: Carefully remove the tartlets from the pans. Garnish as desired with powdered sugar, fresh mint, or berries. Serve fresh for the best melt-in-your-mouth experience.

Notes

  • Chill your dough before baking to prevent shrinking and ensure flakiness.
  • Use fresh lemons for the brightest, most authentic flavor.
  • Stir the lemon curd constantly while cooking to avoid lumps and burning.
  • Don’t overfill the tartlets; leave a little space to avoid overflow during chilling.
  • Blind bake the shells thoroughly to keep them crisp and prevent sogginess.

Nutrition

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