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Lemon Curd Tartlets Recipe

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4.1 from 8 reviews

These delicate Lemon Curd Tartlets feature a buttery, crisp tart shell filled with a luscious, smooth lemon curd. Perfectly balanced in sweetness and tartness, these tartlets are an elegant dessert ideal for special occasions or a refreshing treat any time.

Ingredients

Tartlet Shells

  • 250 gr All-Purpose / Plain Flour
  • 50 gr Icing Sugar (sifted)
  • 1 pinch Fine Salt
  • 120 gr Unsalted Butter (cold, cubed)
  • 1 large Egg (at room temperature)

Lemon Curd

  • 4 Egg Yolks
  • 100 gr Caster Sugar (or fine white granulated sugar)
  • 125 ml Lemon Juice (about 3 large lemons)
  • 75 gr Unsalted Butter (at room temperature, cubed)
  • 1 Lemon Zest (optional)

Instructions

  1. Prepare Tartlet Shells: In a food processor, combine flour, icing sugar, and salt. Add cold butter cubes and pulse until mixture resembles fine crumbs. Whisk egg separately, then add to food processor and pulse slowly until dough starts to form.
  2. Chill Dough: Gather the dough into a ball and roll it out between two sheets of baking paper to about 4 mm thickness. Place on a flat tray and refrigerate for at least 1 hour, up to 24 hours.
  3. Cut and Fit Pastry: Remove baking paper. Using a round or fluted cookie cutter 1.5 to 2 cm larger than muffin pan openings, cut pastry disks. Gently press disks into muffin pan cavities ensuring contact all around and no trapped air bubbles. For best results, use a muffin pan with perforated bottoms.
  4. Chill Pastry Shells: Return the filled muffin pan to the refrigerator and chill for at least 2 hours, preferably overnight.
  5. Blind Bake Shells: Preheat oven to 160°C (325°F). Prick pastry bottoms with a fork. Place pan in freezer while oven heats. Line each shell with crumpled baking paper and fill with baking beads, rice, or beans. Bake for 15 minutes, remove weights and paper, then bake an additional 15 minutes or until golden and dry. Cool completely.
  6. Make Lemon Curd: In a small pot, whisk together egg yolks, sugar, and lemon juice. Place on low heat and whisk continuously until thickening begins (about 3-5 minutes). Gradually whisk in cubed butter until fully incorporated. Add lemon zest.
  7. Cook Curd: Continue cooking on low heat for 5 to 15 minutes, whisking constantly to prevent lumps, until thickened. Check doneness by dipping back of spoon into curd and making a clear line with your finger; if curd doesn’t flow over the line, it’s ready.
  8. Assemble Tartlets: While still warm, pour lemon curd into cooled tartlet shells. Tap each tartlet gently against a hard surface to release air bubbles. Refrigerate for at least 2 to 3 hours to set before serving.

Notes

  • If making tart dough by hand, rub butter into dry ingredients until mixture resembles breadcrumbs before adding egg.
  • Do not over-process dough; stop as soon as it starts to come together to keep shells tender.
  • Using a perforated-bottom muffin pan improves baking by allowing even heat circulation and minimizes shrinkage.
  • Constant whisking during curd cooking is crucial to avoid lumps and ensure smooth texture.
  • Chilling tartlets overnight enhances flavor and texture before baking and setting lemon curd.

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