Description
These lemon curd tartlets feature flaky, buttery shortcrust pastry filled with smooth, tangy homemade lemon curd. They are light, refreshing, and perfect for any occasion, whether it’s an afternoon tea, Easter brunch, or a family gathering.
Ingredients
Scale
For the Shortcrust Pastry:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the Lemon Curd:
- 3 large egg yolks
- 1 whole egg
- ½ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- ¼ cup unsalted butter, cubed
For Decoration:
- 1 tbsp powdered sugar, for dusting
Instructions
- Prepare the pastry dough: Mix flour and powdered sugar, rub in cold butter until crumbly, add egg yolk, and mix with cold water until dough forms. Chill for 1 hour.
- Shape the tart shells: Roll out dough, cut into circles, and press into a mini cupcake tray. Prick with a fork and bake at 350°F (180°C) for 12–15 minutes until golden. Cool completely.
- Make the lemon curd: Whisk eggs, sugar, lemon juice, and zest over a double boiler, stirring until thick. Remove from heat, stir in butter, and strain for a smooth texture.
- Assemble the tartlets: Spoon lemon curd into the cooled pastry shells. Dust with powdered sugar and chill for at least 1 hour before serving.
Notes
- Use fresh lemons for the best flavor.
- Strain the lemon curd for an extra silky texture.
- Chill the tartlets before serving to set the curd properly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French