Lemon Curd Tartlets
Bursting with brightness, these delightful Lemon Curd Tartlets are the perfect zingy dessert to impress guests or treat yourself.
Ingredients
For the tartlet shells
- 1 cup all-purpose flour Sifted
- 1/4 cup unsalted butter Cold and cubed
- 2 tablespoons powdered sugar
- 1 large egg yolk
- 1 tablespoon ice water Additional if needed
For the lemon curd
- 1 cup fresh lemon juice About 4-6 lemons
- 1 cup granulated sugar
- 4 large eggs
- 1 stick unsalted butter Cut into pieces
Instructions
Prepare the Tartlet Shells
- In a medium bowl, mix together flour and powdered sugar. Cut in butter until the mixture resembles coarse crumbs.
- Stir in egg yolk and water, mixing until a dough forms. Shape into a disk, wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough on a floured surface, then cut into circles to fit mini muffin tins.
- Press dough into the tins and poke the bottoms with a fork. Bake for 10-12 minutes until golden. Let cool.
Make the Lemon Curd
- In a saucepan, whisk together lemon juice, sugar, and eggs until combined.
- Cook over low heat, stirring constantly until it starts to thicken, about 10 minutes.
- Remove from heat and stir in butter until melted and smooth.
- Pour the lemon curd into the prepared tartlet shells and chill in the fridge until set.
Notes
Serve with a dollop of whipped cream for an extra touch of indulgence!