Lemon Curd Tartlets

These Lemon Curd Tartlets are the perfect combination of zesty lemon flavor and buttery, flaky crust. Whether you’re preparing them for a special occasion or simply want to enjoy a refreshing dessert, these tartlets are sure to impress. The homemade lemon curd filling adds a tangy sweetness that pairs wonderfully with the crisp tart shell. These bite-sized treats are the perfect blend of tangy and sweet, making them a crowd-pleaser for any event.

Why You’ll Love Lemon Curd Tartlets:

• Tangy & Sweet: The homemade lemon curd is tart, yet sweet, creating a perfect balance of flavors.
• Bite-Sized Delights: The small, individual tartlets make them easy to serve and enjoy in one bite, and they’re great for parties or gatherings.
• Simple & Elegant: With a few simple ingredients, you can create a dessert that looks impressive and tastes divine.
• Buttery, Flaky Crust: The tart shell is perfectly buttery and flaky, complementing the creamy lemon curd filling.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 2 tablespoons ice water

For the Lemon Curd:

• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• 1 tablespoon lemon zest (from the lemons above)
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup unsalted butter, cubed
• Pinch of salt

Optional Garnish:

• Whipped cream or fresh berries

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions:

1. Make the Tartlet Crusts

• In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then pulse again until the dough just comes together.
• Turn the dough out onto a lightly floured surface and knead it gently into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
• Once chilled, preheat the oven to 350°F (175°C). Roll out the dough on a lightly floured surface and cut it into small circles using a cookie cutter or a glass (about 3 inches in diameter). Press the dough circles into a mini muffin tin or tartlet pan to form the tartlet shells.
• Bake for 12-15 minutes, or until the crusts are golden brown. Let them cool completely in the pan.

2. Make the Lemon Curd

• In a medium saucepan, combine the lemon juice, lemon zest, sugar, and eggs. Whisk everything together until smooth.
• Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes. Be careful not to let the mixture boil, as it can cause the eggs to curdle.
• Once thickened, remove the saucepan from the heat and stir in the butter and a pinch of salt. Continue stirring until the butter is fully melted and incorporated.
• Strain the lemon curd through a fine mesh sieve to remove any egg bits, then allow it to cool to room temperature.

3. Assemble the Tartlets

• Once the tartlet shells and lemon curd have cooled, spoon or pipe the lemon curd into the cooled tartlet shells.
• Optional: Garnish with a dollop of whipped cream or fresh berries for a beautiful finish.

4. Chill & Serve

• Refrigerate the filled tartlets for at least 1 hour before serving to allow the curd to set.
• Serve chilled and enjoy!

Tips for the Perfect Lemon Curd Tartlets:

• Chill the Dough: Don’t skip the chilling step for the dough. It ensures the tart crust will be flaky and not too soft to handle.
• Strain the Lemon Curd: Straining the curd is key to ensuring a smooth, creamy texture without any unwanted bits of egg.
• Use Fresh Lemons: Fresh lemon juice and zest make a big difference in flavor. The zest especially adds a burst of citrus that takes the tartlets to the next level.

Nutrition Facts (per tartlet, assuming 12 servings):

• Calories: 150 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 30mg
• Total Carbohydrates: 17g
• Dietary Fiber: 0g
• Sugars: 10g
• Protein: 1g

How to Serve Lemon Curd Tartlets:

• As a Party Dessert: These tartlets are perfect for parties and gatherings since they are individually portioned, making them easy for guests to enjoy.
• With Tea or Coffee: Serve these tartlets alongside a hot cup of tea or coffee for a delightful afternoon treat.
• As a Summer Dessert: The tangy lemon flavor is refreshing and perfect for warm-weather gatherings.

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought lemon curd?
A1: Yes, store-bought lemon curd can be used as a shortcut if you’re short on time. However, homemade lemon curd has a fresher taste and smoother texture.

Q2: Can I freeze these tartlets?
A2: Yes, you can freeze the baked tartlet shells (without the lemon curd) for up to 1 month. When you’re ready to serve, just fill them with the lemon curd and chill as instructed.

Q3: How long do the tartlets stay fresh?
A3: The tartlets can be stored in the fridge for up to 3 days. However, they are best served within 24 hours of making them, as the crust may become soggy over time.

Q4: Can I make the lemon curd ahead of time?
A4: Yes! The lemon curd can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. Just allow it to cool completely before using.

Q5: What can I use if I don’t have mini tartlet pans?
A5: If you don’t have mini tartlet pans, you can use a mini muffin tin or even a regular muffin tin. Just be sure to adjust the baking time as needed.

Q6: How do I make these tartlets dairy-free?
A6: To make these tartlets dairy-free, you can substitute the butter in the crust with a dairy-free butter substitute and use a dairy-free cream cheese or coconut cream in place of the butter in the lemon curd.

Q7: Can I make the crust gluten-free?
A7: Yes! You can use a gluten-free all-purpose flour blend for the crust. Make sure the blend you use includes xanthan gum to help with texture.

Q8: What other fruits can I use for the filling?
A8: While lemon curd is a classic, you could also try making raspberry, blueberry, or lime curd for a different twist.

Q9: Can I use a store-bought pie crust for the shells?
A9: Absolutely! If you’re short on time, you can substitute store-bought pie crusts or even pre-made tart shells.

Q10: How do I prevent the crust from becoming soggy?
A10: To avoid soggy crusts, ensure that the tartlet shells are fully baked and cooled before adding the lemon curd. You can also blind-bake the crusts if you want an extra crispy shell.

Conclusion:

These Lemon Curd Tartlets are the perfect balance of tangy, sweet, and creamy, all wrapped in a delicate, flaky crust. They’re simple to make but look and taste impressive, making them a fantastic dessert for any occasion. Whether served at a party or enjoyed as a personal treat, these tartlets are sure to brighten up your day with their refreshing lemony flavor. Enjoy every bite!

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