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Lemon Curd Tartlets

Delightful mini tarts filled with a sweet and tangy lemon curd, perfect for a balanced dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 tartlets
Course: Dessert
Cuisine: American, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pastry
  • 2 packs Ready-rolled shortcrust pastry (320g each, remove 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)
  • 2 tbsp Icing sugar (for dusting) For serving

Method
 

Make the Pastry Cases
  1. Preheat the oven to 180°C (350°F). Roll out the ready-rolled pastry if needed. Cut the pastry into circles and press them into your tartlet tins or muffin tin.
  2. Prick the base with a fork and bake for about 15 minutes or until golden brown. Allow them to cool.
Make the Lemon Curd
  1. In a saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs.
  2. Cook over low heat, stirring continuously until it thickens, which takes about 5-10 minutes.
  3. Once thickened, remove from heat and stir in the unsalted butter until melted and smooth.
Fill the Lemon Tartlets
  1. Once the pastry cases are cool, spoon the lemon curd into each tartlet.
Chill and Serve
  1. Let them cool completely in the fridge for at least an hour.
  2. Dust with icing sugar before serving for an elegant touch.

Notes

These tartlets can be stored in the refrigerator for up to three days. For longer storage, freeze the baked pastry cases and add the lemon curd after thawing. Consider pairing with fresh fruit salad or Greek yogurt for a balanced treat.