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Lemon Curd Tartlets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 21 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 7 hours 15 minutes (including chilling and resting times)
  • Yield: 18 tartlets
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western/European

Description

These Lemon Curd Tartlets are delicate and refreshing desserts featuring a buttery, crisp tart shell filled with tangy, creamy lemon curd. Perfect for a light treat or party finger food, the tartlets combine a sweet and tart flavor profile with a smooth, melt-in-your-mouth texture. The recipe involves making a shortcrust pastry dough, blind baking it to a golden perfection, and preparing a luscious homemade lemon curd to fill the cooled shells. Chilling the tartlets allows the curd to set properly, creating a delightful balance of flavors and textures in each bite.

Ingredients

Scale

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. Make Tartlet Shell Dough: Place the flour, icing sugar, and salt in a food processor and pulse to mix evenly. Add the cold cubed butter and pulse until the mixture resembles very fine crumbs.
  2. Add Egg and Form Dough: Whisk the egg separately then add it to the food processor. Pulse slowly until the dough starts to come together, then bring it into a ball by hand.
  3. Roll and Chill Dough: Roll out the dough between two sheets of baking paper to about 4 mm (1/6 inch) thickness. Place the rolled dough on a flat tray and chill in the refrigerator for at least 1 hour or up to 24 hours to rest and firm up.
  4. Cut Tartlet Shells: Remove baking paper and use a round or fluted cookie cutter about 1.5 to 2 cm wider than the muffin pan openings to cut out pastry disks. Gently place each disk into a muffin pan and press to fit snugly, removing any air bubbles underneath. For best results, use a perforated-bottom muffin pan.
  5. Chill Tartlet Shells: Return the shells to the refrigerator and chill for at least 2 hours, preferably overnight, to relax the dough and prevent shrinkage during baking.
  6. Prepare Oven and Prick Shells: Preheat the oven to 160°C (325°F). Prick the bottoms of the tartlet shells with a fork to prevent bubbling and place the pan in the freezer as the oven preheats.
  7. Blind Bake Tartlet Shells: Line each shell with crumpled baking paper and fill with baking beads, rice, or beans to weigh them down. Bake for 15 minutes, then remove the weights and paper and bake for another 15 minutes until golden and dry to the touch. Set aside to cool completely.
  8. Make Lemon Curd: In a small pot, whisk together the egg yolks, sugar, and lemon juice. Heat on very low to low heat, whisking continuously for 3 to 5 minutes until the mixture begins to thicken slightly.
  9. Add Butter and Zest: Slowly add the cubed butter to the pot, whisking to melt and incorporate it before adding more. Stir in the lemon zest if using.
  10. Cook Lemon Curd to Thickness: Continue cooking on low heat for 5 to 15 minutes, whisking constantly to avoid lumps, until the curd thickens. Test by drawing a line on the back of a spoon dipped in the curd; if the line remains clear without the curd dripping back, it is ready.
  11. Fill Tartlet Shells: While still warm, pour the lemon curd into the cooled tartlet shells. Gently tap each tartlet on a hard surface to release trapped air bubbles.
  12. Chill and Set Tartlets: Place the filled tartlets in the refrigerator and chill for at least 2 to 3 hours until the curd is fully set and firmed up, ready to serve.

Notes

  • If making the dough by hand, rub the cold butter into the flour and icing sugar mixture until fine crumbs form, then gradually add the egg to bring the dough together.
  • Chilling the tartlet shells for extended times (up to 24 hours) helps prevent shrinkage during baking and improves texture.
  • Using a muffin pan with a perforated bottom allows better airflow during baking for evenly cooked crusts.
  • Whisking continuously while cooking the lemon curd prevents lumps and ensures a smooth texture.
  • Allowing the lemon curd to set for several hours in the fridge helps it thicken fully for easier slicing and better presentation.

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