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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.

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)

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.

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