Description
These homemade lemon curd tartlets feature a buttery, shortcrust pastry filled with smooth, tangy lemon curd. Perfect for springtime, Mother’s Day, or afternoon tea, they offer a delicate balance of sweetness and tartness. Simple to make and beautifully presented, these tartlets are sure to impress!
Ingredients
- 2 packs ready-rolled shortcrust pastry (320g each)
- 4 medium lemons (juice and zest)
- 200g caster sugar
- 4 medium eggs (room temperature)
- 50g unsalted butter (room temperature)
- 2 tbsp icing sugar (for dusting)
Instructions
- Preheat the oven to 200°C (180°C fan). Grease a mini cupcake tray generously with butter.
- Unroll the shortcrust pastry and use a 2-inch round cutter or flower-shaped cookie cutter to cut out circles or flower shapes.
- Press the pastry into the tray, folding the petals outward for flower shapes, and prick the bottom of each case with a fork. Chill the tray for 1 hour.
- Bake the pastry for 15 minutes until golden brown. Let them cool for 10 minutes, then carefully release and cool completely on a wire rack.
- In a saucepan, combine lemon juice, zest, sugar, and butter. Heat until melted and combined. Whisk in eggs until the mixture thickens. Strain the curd to remove zest and pips.
- Spoon the cooled lemon curd into the pastry cases and dust with icing sugar before serving.
Notes
- Variations: Top with whipped cream or fresh berries for added flavor and color.
- Flavored Curd: Try orange or lime curd for a different citrus twist.
- Storage: Store leftovers in an airtight container in the fridge for up to 2-3 days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
