LEMON TARTLETS WITH LEMON CURD
An easy recipe for lemon tartlets with lemon curd. Sweet pastry shells make the perfect container for the best lemon curd ever – it’s so silky and smooth.
With our backyard lemon tree making meyer lemons faster than we can pick them, everyone also got a handful of lemons as a parting gift. With multiple lemon desserts and these parting gifts, I probably overdid it a bit. Luckily I didn’t hear any complaints!
Pretty lemon tartlets with the best lemon curd you’ve ever had! Definitely a crowd pleaser as an appetizer or dessert at your next party!
INGREDIENTS
For the tart dough:
- 1 1/3 cups (166 grams) all purpose flour
- 1 stick (115 grams) cold unsalted butter, cubed
- 1/4 cup granulated sugar
- pinch of salt
- 1 egg yolk
For the lemon curd: (makes extra, about 1 1/2 cup in total)
- 1/3 cup lemon juice, about 2 lemons
- 2 large eggs
- 1 egg yolk
- 1/2 cup sugar
- 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch table salt
- Berries for serving (optional)
Special supplies:
- Mini muffin tin
- Circle cookie cutter
INSTRUCTIONS
Make the tartlets:
- Cut the butter into the flour until the mixture resembles course breadcrumbs.
- Stir in the sugar, then add the egg yolk until just combined. Use your hands to work the mixture into a dough.
- Roll the dough out on a floured surface.
- Cut the pastry into rounds with a cookie cutter and press into mini muffin tins. Optional :: Use a fork to make the crust design you see in the photos. Freeze for 30 minutes.
- Bake at 350° F for 20 minutes or until golden. Set aside to cool.
Make the lemon curd:
- Heat lemon juice over medium heat until hot but not boiling.
- Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
- Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
- Curd can be stored in an airtight container in the fridge for up to a week, just cover with plastic wrap to prevent it from drying out.
Assemble the lemon tartlets:
- Spoon the lemon curd into each tartlet shell.
- Top each tartlet with a berry (optional) and serve.
Recipe Source:asideofsweet.com