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Lemon Curd Tartlets

Lemon Curd Tartlets
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Lemon Curd Tartlets are delightful individual desserts featuring a crisp, buttery crust filled with a creamy, tangy lemon curd. Bursting with bright citrus flavor and a smooth texture, these tartlets are perfect for summer gatherings, easy to make, and versatile to customize for various dietary needs.

Ingredients

Scale

For the Tartlet Crust:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 2–3 tablespoons cold water

For the Lemon Curd Filling:

  • 3 large fresh lemons (zest and juice)
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 6 tablespoons unsalted butter, cubed

Instructions

  1. Prepare the Tartlet Crust: Combine the cold, diced butter with flour and a pinch of salt. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add a little cold water, a tablespoon at a time, to bind the dough. Chill the dough in the refrigerator for at least 30 minutes. Roll out the dough thinly and press it into mini tartlet pans, trimming any excess dough. Blind bake the tartlet shells in a preheated oven at 350°F (175°C) for about 15-20 minutes or until golden and crisp.
  2. Make the Lemon Curd: While the crust bakes, whisk together fresh lemon juice, lemon zest, sugar, and egg yolks in a heatproof bowl. Set the bowl over simmering water (double boiler) and stir constantly until the mixture thickens to a custard-like consistency. Remove from heat and whisk in the cubed butter until completely smooth and glossy.
  3. Fill and Chill: Allow the lemon curd to cool slightly before spooning it into the baked tartlet shells. Refrigerate the filled tartlets for at least 2 hours to fully set the curd and develop the flavors.
  4. Serve and Enjoy: Optionally, top with fresh berries, a dusting of powdered sugar, or a sprig of mint before serving to add a touch of elegance and freshness.

Notes

  • Use room temperature ingredients to ensure a smooth lemon curd.
  • Stir the lemon curd constantly and remove from heat just before it thickens to prevent curdling.
  • Blind bake the crust to avoid sogginess when filled with lemon curd.
  • Chill tartlets thoroughly for easier slicing and better texture.
  • Zest generously for enhanced lemon aroma and flavor complexity.

Nutrition

Keywords: lemon curd, tartlets, summer dessert, citrus tart, individual tartlets, lemon dessert, easy dessert

Find it online: https://marybaking.com/lemon-curd-tartlets/