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Plate of lemon curd tartlets dusted with icing sugar and garnished with lemon slices.
Alyssa

Lemon Curd Tartlets

These Lemon Tartlets have a shortcrust pastry case filled with fresh and zingy homemade lemon curd! They're beautiful to look at, full of flavour and ideal for occasions like Mother's Day, Easter or homemade afternoon tea.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 tartlets
Course: Desserts
Cuisine: British
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packs Ready-rolled shortcrust pastry (remove from the fridge 30 minutes before using)
  • 4 medium Lemons (juice and zest)
  • 200 g Caster sugar
  • 4 medium Eggs (room temperature)
  • 50 g Unsalted butter (room temperature)
  • 2 tbsp Icing sugar (for dusting)

Equipment

  • 1 Mini Cupcake Tray
  • 1 Saucepan
  • 1 Whisk
  • 1 Sieve

Method
 

  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.

Notes

Ideal for special occasions and easy to make.