Lemon Curd Tartlets
Delightful pastry treat with a crisp shortcrust base and luscious lemon curd filling, perfect for any occasion.
Ingredients
For the pastry
- 2 packs ready-rolled shortcrust pastry (each pack weighs 320g) Remove from fridge 30 minutes before using.
For the lemon curd
- 4 medium lemons (juice and zest) Consider using organic lemons for extra flavor.
- 200 g caster sugar Can substitute with granulated sugar.
- 4 medium eggs (room temperature) Important for best curd texture.
- 50 g unsalted butter (room temperature) Room temperature helps achieve a smoother curd.
- 2 tbsp icing sugar (for dusting) For an added touch of sweetness.
Instructions
Bake the pastry cases
- Preheat your oven to the temperature specified on the pastry package.
- Roll out the shortcrust pastry and cut into rounds to fit your tartlet tins.
- Gently press the pastry into the tins, trimming off any excess.
- Chill for about 15 minutes, then blind bake according to package instructions until golden.
- Let cool.
Prepare the lemon curd
- In a heatproof bowl, combine the lemon juice, zest, caster sugar, eggs, and butter.
- Place over gently simmering water (a double boiler) and whisk continuously until thickened, about 10-15 minutes.
Fill the tartlets
- Once the lemon curd is ready, pour it into the cooled pastry cases.
- Allow them to set in the refrigerator for at least an hour.
Dust and serve
- Before serving, dust with icing sugar for an added touch of sweetness and presentation.
Notes
Serve with a dollop of whipped cream or vanilla ice cream. Pair with herbal tea or a sparkling beverage for a refreshing dessert experience. Garnish with fresh mint leaves or edible flowers.