Lemon Curd Tarts

Lemon Curd Tarts

These Lemon Curd Tarts are a yummy and elegant dessert perfect for parties or tea time. They’re buttery, crispy, and bursting with tangy lemon flavor. Made with homemade pastry and creamy lemon curd, these Mini Lemon Tarts are a delightful treat!

Prep Time: 45 minutes
Cook Time: 30 minutes
Resting Time: 6 hours
Total Time: 7 hours 15 minutes
Servings: 18

Ingredients

Tartlet Shells

  • 250 grams (1 2/3 cup) AP / Plain Flour
  • 50 grams (1/2 cup) Icing Sugar – sifted
  • 1 pinch Fine Salt
  • 120 grams (1/2 cup) Unsalted Butter – cold
  • 1 Egg – at room temperature

Lemon Curd

  • 4 Egg Yolks
  • 100 grams (1/2 cup) Caster Sugar – or fine white granulated sugar
  • 125 ml (1/2 cup) Lemon Juice – around 3 large lemons
  • 75 grams (5 tbsp) Unsalted Butter – at room temperature
  • 1 Lemon Zest – optional

Instructions

Tartlet Shells

  1. In the bowl of a food processor, combine flour, icing sugar, and salt, and pulse to mix. If making by hand, refer to note 1.
  2. Add cold butter cubes to the food processor and mix until you get very small crumbs.
  3. Whisk the egg in a separate bowl, then add it to the food processor. Pulse slowly until a dough starts to form.
  4. Form the dough into a ball and roll it between two sheets of baking paper until it’s about 4 mm or 1/6 inch thick. Chill in the fridge for at least 1 hour, or you can leave it in the fridge for up to 24 hours.
  5. Remove the baking paper and use a round or fluted cookie cutter slightly wider than the muffin pan’s openings to cut out pastry disks. Gently press the disks into the muffin pan, ensuring they touch the pan all around to avoid air bubbles.
  6. For best results, use a muffin pan with a perforated bottom to ensure even baking and minimal shrinkage.
  7. Chill the pastry in the fridge for at least 2 hours, preferably overnight.
  8. Preheat the oven to 160°C/325°F. Prick the bottom of the pastry shells with a fork and place the muffin pan in the freezer while the oven preheats.
  9. Line each tartlet shell with a small piece of crumpled baking paper and fill with baking beads, rice, or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Let cool completely before using.

Lemon Curd

  1. In a small pot, combine egg yolks, sugar, and lemon juice. Whisk to combine, then heat over very low to low heat.
  2. Whisk for about 3 to 5 minutes until the mixture begins to thicken slightly.
  3. Cut the butter into small cubes and slowly add them to the pot, whisking until melted and combined each time before adding more. Add lemon zest.
  4. Cook on low heat for 5 to 15 minutes until the curd thickens, whisking continuously to avoid lumps.
  5. To check if the curd is ready, dip the back of a spoon into the curd, then draw a line in the curd with your fingers. If the line remains clear without the curd pouring over it, the curd is ready. If it pours over, it needs more cooking time.
  6. Assembling the lemon tarts: While the curd is still warm, pour it into the tartlet shells. Tap each tartlet gently against a hard surface to remove any air bubbles, then chill in the fridge for at least 2 to 3 hours to set.

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Delight in the refreshing tartness of our Lemon Curd Tarts, perfect for brightening up any occasion with their zesty flavor. Picture delicate tart shells filled with smooth and tangy lemon curd, made from freshly squeezed lemon juice, zest, eggs, and sugar. Each bite is a burst of citrusy goodness, with the bright and vibrant flavor of the lemon curd perfectly balanced by the buttery richness of the tart crust. Whether enjoyed as a light and refreshing dessert or as a sweet treat for afternoon tea, our Lemon Curd Tarts are sure to impress with their simple elegance and delicious taste.

 

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