Lemon Curd Tartlets
These delightful lemon curd tartlets are bursting with zesty goodness and are easy to prepare, offering a refreshing and bright dessert that impresses everyone.
Ingredients
For the Pastry Cases
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g, remove from the fridge 30 minutes before using)
For the Lemon Curd Filling
- 4 medium Lemons (juice and zest)
- 200 g Caster sugar Fine sugar that dissolves easily
- 4 medium Eggs (room temperature)
- 50 g Unsalted butter (room temperature)
- 2 tbsp Icing sugar (for dusting)
Instructions
Preparation of Pastry Cases
- Preheat your oven to 180°C (350°F). Roll out the ready-rolled shortcrust pastry sheets, then cut them into circles to fit your tartlet pans.
- Firmly press the pastry into the molds, ensuring there are no air pockets. Prick the bottom with a fork to prevent puffing during baking.
- The edges should be slightly higher than the rim of the pan to hold in the filling.
Baking the Pastry
- Bake the pastry cases in the preheated oven for about 10-12 minutes, or until lightly golden.
- Let them cool while you prepare the lemon curd.
Making the Lemon Curd
- In a bowl, whisk together the eggs and caster sugar until pale.
- Add in the lemon zest and juice, then mix well.
- In a saucepan over medium heat, melt the butter. Once bubbling, pour in the lemon mixture.
- Stir constantly until the curd thickens and coats the back of a spoon, then remove from heat.
Filling the Tartlets
- Carefully pour the lemon curd into the baked pastry cases, filling them to just below the rim.
- Let them cool to room temperature, then refrigerate for at least 2 hours to set completely.
Notes
Use fresh lemons for the best flavor. Ensure your oven temperature is accurate and cool the tartlets completely before filling.