Lemon Curd Tartlets
These Lemon Curd Tartlets are the perfect balance of tart and sweet, featuring a vibrant, silky-smooth filling that melts in your mouth. The intense citrus flavor comes from fresh lemon juice and zest, cooked gently to preserve their bright notes. Encased in buttery, pre-baked tartlet shells, each bite offers a delightful contrast between the crisp pastry and the rich, creamy custard. This dessert is ideal for afternoon tea parties, bridal showers, or as a sophisticated ending to a dinner gathering. They look beautiful garnished with edible flowers or a dusting of powdered sugar. Make them ahead of time for easy entertaining, as the curd sets perfectly in the refrigerator, allowing you to assemble them just before serving.
Description
These Lemon Curd Tartlets are the perfect balance of tart and sweet, featuring a vibrant, silky-smooth filling that melts in your mouth. The intense citrus flavor comes from fresh lemon juice and zest, cooked gently to preserve their bright notes. Encased in buttery, pre-baked tartlet shells, each bite offers a delightful contrast between the crisp pastry and the rich, creamy custard. This dessert is ideal for afternoon tea parties, bridal showers, or as a sophisticated ending to a dinner gathering. They look beautiful garnished with edible flowers or a dusting of powdered sugar. Make them ahead of time for easy entertaining, as the curd sets perfectly in the refrigerator, allowing you to assemble them just before serving.
Ingredients
- 7 large egg yolks
- 1 cup sugar
- 1/2 cup fresh lemon juice
- 1/2 cup unsalted butter
- 1.5 tablespoons grated lemon zest
- 16-20 2-inch pre-baked tartlet shells
- edible flowers, optional
Directions
- 1 Whisk egg yolks at high speed in a mixer until doubled in volume and pale yellow, about 10 minutes.
- 2
Meanwhile, place water in the bottom of a double boiler and heat until barely simmering.- 3
In a separate saucepan, bring sugar, lemon juice, and butter to a boil.- 4
Decrease mixer speed to medium. Gradually add the hot sugar-butter mixture to the egg yolks, beating constantly.- 5
Place the mixing bowl just above the water level in the double boiler. Do not let the bowl touch the water.- 6
Whisk the mixture constantly and cook until it thickens to a custard consistency, similar to sour cream, about 10 minutes.- 7
Immediately transfer the curd to a 3-cup mixing bowl. Stir in the lemon zest.- 8
Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.- 9
Refrigerate until chilled. (Can be made a few days in advance. Stir well to smooth out consistency before using.)- 10
Up to 2 hours before serving, fill the pre-baked tartlet shells with the lemon curd.- 11
Refrigerate until serving time. Garnish with edible flowers if desired.NoteThe curd can be made several days in advance. Store covered in the refrigerator.
Ensure the mixing bowl does not touch the simmering water to prevent the eggs from scrambling.
For best results, use fresh lemons for both juice and zest.
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