Nostalgic Appeal
These tartlets remind me of those charming tea parties and garden gatherings where delicate and flavorful treats were served. The combination of buttery pastry and zesty lemon curd is a classic for a reason. It’s a dessert that evokes feelings of springtime, freshness, and those delightful moments savoring a sweet treat with a cup of tea.
Homemade Focus
While you could certainly buy pre-made tartlets or lemon curd, there’s something truly special about making these Lemon Curd Tartlets from scratch. You control the quality of the ingredients, and the process of baking the pastry cases and creating the lemon curd is a rewarding experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of buttery, flaky pastry and tangy, creamy lemon curd. The shortcrust pastry provides a delicate and crumbly base, while the homemade lemon curd is smooth, zesty, and perfectly sweet.
Ingredient Insights
Let’s explore the key ingredients that make these tartlets so special! For the pastry cases, we use [ready-rolled shortcrust pastry, making the process quick and easy]. For the lemon curd, we combine [fresh lemons, zested and juiced for a vibrant citrus flavor], [caster sugar for sweetness], [eggs for richness and thickening], and [unsalted butter for a creamy texture]. And finally, we dust the tartlets with [icing sugar for a touch of sweetness and a beautiful finish].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a mini cupcake tray, a 2-inch round cutter or a flower-shaped cookie cutter, a fork, a medium-sized saucepan, a whisk, a sieve, and a wire rack.
Ingredients
For the shortcrust pastry:
- 2 packs ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g), removed from the fridge 30 minutes before using
For the lemon curd:
- 4 medium lemons, juice and zest
- 200 g caster sugar
- 4 medium eggs, room temperature
- 50 g unsalted butter, room temperature
For the decoration:
- 2 tablespoons icing sugar, for dusting
Step-by-Step Instructions
- Make the Pastry Cases: Grease a mini cupcake tray with butter. Unroll the pastry and cut out circles or flower shapes. Press the pastry cases into the tray, prick the bottoms with a fork, and refrigerate for 1 hour. Preheat the oven to 180°C fan / 200°C conventional. Bake for 15 minutes until golden brown. Cool for 10 minutes, then carefully remove the cases and cool completely on a wire rack.
- Make the Lemon Curd: Combine lemon zest and juice, sugar, and butter in a saucepan. Heat over medium-low heat, stirring until the butter melts and the sugar dissolves. Whisk egg yolks and one whole egg together. Pour into the saucepan and whisk to combine. Increase heat and whisk continuously until thickened. Strain the lemon curd through a sieve and let cool.
- Fill the Tartlets: Dust the pastry cases with icing sugar. Fill each case to the top with lemon curd and refrigerate until ready to serve.
Troubleshooting
- Pastry cases are soggy: Make sure the pastry is chilled well before baking. Blind-baking the pastry cases before adding the filling can also help prevent sogginess.
- Lemon curd is too runny: Cook the lemon curd over low heat and whisk continuously until it thickens enough to coat the back of a spoon.
- Tartlets are too tart: Adjust the amount of sugar in the lemon curd to your liking.
Tips and Variations
- Use different shapes of cutters for the pastry cases, such as hearts or stars.
- Add a meringue topping to the tartlets for an extra touch of sweetness and texture.
- Garnish with fresh berries or a dusting of cocoa powder for a decorative touch.
Serving and Pairing Suggestions
These Lemon Curd Tartlets are delicious on their own, but they also pair well with a cup of tea or coffee. They’re perfect for afternoon tea, a picnic, or a light and refreshing dessert.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one tartlet. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 200-250
- Fat: Approximately 12-15g
- Saturated Fat: Approximately 7-8g
- Cholesterol: Approximately 80-100mg
- Protein: Approximately 3-4g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Sugar: Approximately 12-15g
- Sodium: Approximately 50-70mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of pastry), adjust the calculations accordingly.
Zesty Bites: Lemon Curd Tartlets
Description
These Lemon Curd Tartlets are a delightful and refreshing treat! They feature a buttery shortcrust pastry filled with a tangy and creamy homemade lemon curd. Learn how to make this easy and elegant dessert
Ingredients
For the shortcrust pastry:
- 2 packs ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g), removed from the fridge 30 minutes before using
For the lemon curd:
- 4 medium lemons, juice and zest
- 200 g caster sugar
- 4 medium eggs, room temperature
- 50 g unsalted butter, room temperature
For the decoration:
- 2 tablespoons icing sugar, for dusting
Instructions
- Make the Pastry Cases: Grease a mini cupcake tray with butter. Unroll the pastry and cut out circles or flower shapes. Press the pastry cases into the tray, prick the bottoms with a fork, and refrigerate for 1 hour. Preheat the oven to 180°C fan / 200°C conventional. Bake for 15 minutes until golden brown. Cool for 10 minutes, then carefully remove the cases and cool completely on a wire rack.
- Make the Lemon Curd: Combine lemon zest and juice, sugar, and butter in a saucepan. Heat over medium-low heat, stirring until the butter melts and the sugar dissolves. Whisk egg yolks and one whole egg together. Pour into the saucepan and whisk to combine. Increase heat and whisk continuously until thickened. Strain the lemon curd through a sieve and let cool.
- Fill the Tartlets: Dust the pastry cases with icing sugar. Fill each case to the top with lemon curd and refrigerate until ready to serve.
Recipe Summary and Q&A
Q: Can I make these tartlets ahead of time?
A: Yes! You can bake the pastry cases and make the lemon curd ahead of time. Assemble the tartlets a few hours before serving.
Q: Can I freeze these tartlets?
A: It’s not recommended to freeze these tartlets, as the texture of the pastry and lemon curd may be affected.
Q: Can I use store-bought lemon curd?
A: While homemade lemon curd is recommended for this recipe, you can use store-bought lemon curd in a pinch.