Recipe Card
The Lemon Curd Tartlets I Make for Tea Parties — Pretty & Portable
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Serves
- 12
- Calories
- 150 kcal
Ingredients
- 2 packsReady-rolled shortcrust pastry ((remove from the fridge 30 minutes before using))
- 4 mediumLemons ((juice and zest))
- 200 gCaster sugar
- 4 mediumEggs ((room temperature))
- 50 gUnsalted butter ((room temperature))
- 2 tbspIcing sugar ((for dusting))
Instructions
- 1
Generously grease a mini cupcake tray with butter.
- 2
Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. If making flower tartlets, use a flower-shaped cookie cutter.
- 3
Press the pastry cases into the mini cupcake tray and prick the bottom of the cases with a fork. Place in the fridge for 1 hour.
- 4
Preheat the oven to 180°C fan / 200°C conventional. Bake for 15 minutes until light golden brown and cooked through. Leave to cool for 10 minutes, then carefully release and cool completely on a wire rack.
- 5
Combine the zest and juice of all the lemons, the caster sugar and butter in a medium-sized saucepan.
- 6
Place over medium-low heat and stir until the butter melts and the sugar dissolves.
- 7
Whisk three egg yolks and one whole egg together in a jug. Pour the whisked eggs into the saucepan and whisk to combine.
- 8
Turn the heat up and whisk continuously until the lemon curd thickens and coats the back of a spoon.
- 9
Strain the lemon curd through a sieve into a bowl to remove the lemon zest. Leave for 10 minutes to cool and thicken up.
- 10
Generously dust the pastry cases with icing sugar.
- 11
Fill each case to the top with lemon curd and place in the fridge to set or until ready to serve.