Why You’ll Love This Recipe

Fresh and Zesty Flavor: The homemade lemon curd offers a vibrant citrus taste that perfectly complements the buttery pastry.
Elegant Presentation: Shaped into flower forms, these tartlets add a touch of beauty to any gathering.
Simple Ingredients: With just six ingredients, these tartlets are straightforward to prepare.
Versatile Serving Options: Ideal for afternoon teas, brunches, or as a sweet treat for any occasion.
Homemade Goodness: Crafting your own lemon curd elevates the tartlets, providing a fresh and flavorful experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortcrust Pastry:

2 packs ready-rolled shortcrust pastry (each pack weighing 320g)

For the Lemon Curd:

4 medium lemons (juice and zest)
200g caster sugar
4 medium eggs (room temperature)
50g unsalted butter (room temperature)

For Decoration:

2 tablespoons icing sugar (for dusting)

Directions

Prepare the Lemon Curd:
- In a saucepan, combine the zest and juice of the lemons, caster sugar, and butter.
- Place over medium-low heat, stirring until the butter melts and the sugar dissolves.
- In a separate bowl, whisk the eggs until well combined.
- Gradually add the eggs to the saucepan, whisking continuously.
- Increase the heat slightly and continue whisking until the mixture thickens and coats the back of a spoon (approximately 5-10 minutes).
- Strain the lemon curd through a sieve into a bowl to remove the zest. Allow it to cool and thicken for about 10 minutes.
Prepare the Pastry Cases:
- Remove the shortcrust pastry from the refrigerator 30 minutes before use to make it easier to handle.
- Using a flower-shaped cookie cutter, cut out flower shapes from the pastry.
- Press each pastry flower into a mini cupcake tray, folding the petals over to create an open flower appearance.
- Chill the pastry cases in the refrigerator for 1 hour before baking to prevent shrinking.
- Preheat the oven to 180°C (350°F).
- Bake the pastry cases for 12-15 minutes, or until golden brown.
- Allow the pastry cases to cool completely before filling.
Assemble the Tartlets:
- Once the pastry cases have cooled, fill each with the prepared lemon curd.
- Generously dust the filled tartlets with icing sugar.
- Serve immediately or refrigerate until ready to serve.

Servings and Timing

Servings: 10-12 tartlets
Prep Time: 45 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 2 hours

Variations

Pastry Options: Use sweet shortcrust pastry for a sweeter base.
Flavor Enhancements: Add a teaspoon of vanilla extract to the lemon curd for a subtle depth of flavor.
Fruit Additions: Top the tartlets with fresh berries like raspberries or blueberries for added color and taste.
Alternative Shapes: Use a round cutter instead of a flower shape for a classic tartlet appearance.

Storage/Reheating

Storage: Store the tartlets in an airtight container in the refrigerator for up to 2 days.
Reheating: These tartlets are best served chilled and do not require reheating.

FAQs

1. Can I use store-bought lemon curd instead of homemade?

Yes, store-bought lemon curd can be used as a convenient alternative.

2. How can I prevent the pastry from shrinking during baking?

Chilling the pastry cases in the refrigerator for 1 hour before baking helps prevent shrinking.

3. Can I freeze the tartlets?

It’s best to freeze the baked and cooled pastry cases without the lemon curd. Once ready to serve, fill them with fresh lemon curd and enjoy.

4. How do I know when the lemon curd is thick enough?

The lemon curd is ready when it thickens and coats the back of a spoon.

5. Can I make the tartlets ahead of time?

Yes, you can prepare the pastry cases and lemon curd in advance. Assemble the tartlets just before serving to maintain the pastry’s crispness.

6. Can I use a different type of citrus for the curd?

Yes, you can substitute lemons with limes, oranges, or grapefruits for a different citrus flavor.

7. How can I make the tartlets more decorative?

Add edible flowers or finely grated zest on top of the curd for extra flair.

8. Can I use a gluten-free pastry for this recipe?

Yes, you can substitute the shortcrust pastry with a gluten-free variety if needed.

9. How do I prevent the lemon curd from curdling?

Cook the lemon curd over low heat and whisk constantly to ensure it doesn’t overheat or curdle.

10. Can I double the recipe?

Yes, you can easily double the ingredients to make a larger batch of tartlets.

Conclusion

These lemon curd tartlets are a perfect balance of sweet, tangy, and buttery flavors that make them a showstopper at any occasion. Their bright and fresh citrus taste, combined with a delicate pastry base, is sure to impress. Whether you’re hosting a special gathering or simply indulging in a homemade treat, these tartlets are guaranteed to be a crowd-pleaser. Enjoy their lightness and flavor, and don’t forget to savor each bite!

Lemon Curd Tartlets

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Delight in these Lemon Curd Tartlets, featuring a buttery shortcrust pastry filled with tangy homemade lemon curd. Shaped into elegant flower forms, these tartlets are perfect for special occasions like Mother’s Day, Easter, or an afternoon tea. With their fresh and zesty citrus flavor, they’re a charming and delicious treat that’s sure to impress at any gathering.

Author: Amy
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 2 hours
Yield: 10-12 tartlets
Category: Dessert, Special Occasion, Afternoon Tea
Method: Baking
Cuisine: British, Dessert
Diet: Vegetarian

Ingredients

For the Shortcrust Pastry:
- 2 packs ready-rolled shortcrust pastry (each pack weighing 320g)
For the Lemon Curd:
- 4 medium lemons (juice and zest)
- 200g caster sugar
- 4 medium eggs (room temperature)
- 50g unsalted butter (room temperature)
For Decoration:
- 2 tablespoons icing sugar (for dusting)

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Instructions

Prepare the Lemon Curd:
- In a saucepan, combine the lemon zest, lemon juice, caster sugar, and butter.
- Place over medium-low heat, stirring until the butter melts and the sugar dissolves.
- In a separate bowl, whisk the eggs until well combined.
- Gradually add the eggs to the saucepan, whisking continuously.
- Increase the heat slightly and continue whisking until the mixture thickens and coats the back of a spoon (approximately 5-10 minutes).
- Strain the lemon curd through a sieve into a bowl to remove the zest. Allow it to cool and thicken for about 10 minutes.
Prepare the Pastry Cases:
- Remove the shortcrust pastry from the refrigerator 30 minutes before use to make it easier to handle.
- Using a flower-shaped cookie cutter, cut out flower shapes from the pastry.
- Press each pastry flower into a mini cupcake tray, folding the petals over to create an open flower appearance.
- Chill the pastry cases in the refrigerator for 1 hour before baking to prevent shrinking.
- Preheat the oven to 180°C (350°F).
- Bake the pastry cases for 12-15 minutes, or until golden brown.
- Allow the pastry cases to cool completely before filling.
Assemble the Tartlets:
- Once the pastry cases have cooled, fill each with the prepared lemon curd.
- Generously dust the filled tartlets with icing sugar.
- Serve immediately or refrigerate until ready to serve.

Notes

Pastry Options: Use sweet shortcrust pastry for a sweeter base.
Flavor Enhancements: Add a teaspoon of vanilla extract to the lemon curd for a subtle depth of flavor.
Fruit Additions: Top the tartlets with fresh berries like raspberries or blueberries for added color and taste.
Alternative Shapes: Use a round cutter instead of a flower shape for a classic tartlet appearance.