stats count Print

Zesty Bites: Lemon Curd Tartlets

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

Scale

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

  1. 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.
  2. 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.
  3. 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.

Find it online: https://dailyfoodjournal.net/zesty-bites-lemon-curd-tartlets/