Description
These Lemon Curd Tartlets feature a buttery shortcrust pastry filled with vibrant, homemade lemon curd for a delightful balance of sweet and tangy flavors. Perfect for afternoon tea, Easter, or special occasions, these mini tarts are as beautiful as they are delicious. Quick to prepare using ready-rolled pastry, they’re a simple yet elegant treat that’s sure to impress!
Ingredients
For the Pastry Cases
- 1 pack (320g) ready-rolled shortcrust pastry
- Icing sugar, for dusting
For the Lemon Curd
- Zest and juice of 3-4 lemons
- 150g caster sugar
- 100g unsalted butter
- 3 large eggs
- 1 egg yolk
Instructions
Prepare the Pastry Cases:
- Let the shortcrust pastry sit at room temperature for 30 minutes.
- Preheat oven to 180°C (350°F) and lightly grease a mini cupcake tray.
- Cut out pastry using a flower-shaped cutter and press into the wells of the tray.
- Chill for 1 hour to prevent shrinking.
Bake the Pastry Cases:
- Prick the base of each pastry with a fork.
- Bake for 10-12 minutes until golden brown.
- Let them cool completely before removing from the tray.
Prepare the Lemon Curd:
- In a saucepan, combine lemon zest, juice, sugar, and butter over low heat until melted.
- In a bowl, whisk eggs and egg yolk, then slowly add the warm lemon mixture, whisking continuously.
- Return to the saucepan and cook on low heat, stirring until thickened.
- Strain through a sieve, cover with cling film, and let cool.
Assemble the Tartlets:
- Spoon or pipe cooled lemon curd into the pastry cases.
- Dust with icing sugar and serve.
Notes
- Fruit Topping: Garnish with raspberries or blueberries for added freshness.
- Meringue Twist: Top with meringue and lightly brown for a lemon meringue tartlet.
- Citrus Variations: Swap lemons for limes or oranges for a different flavor.
- Prep Time: 30 minutes (plus 1 hour chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
