Lemon Curd Tartlets

These flower-shaped 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. With just 6 ingredients, they’re easy to make, and can be shaped into pretty flowers for an extra cute touch!

Ingredients To Make These Lemon Curd Tartlets

To make these simple lemon tartlets, gather these ingredients:

• Shortcrust pastry: To keep this recipe simple and speedy, use packs of ready-rolled shortcrust pastry such as Jus-Rol. Let it sit at room temperature for 30 minutes before starting so it’s easier to work with.
• Lemon curd: For the tastiest tartlets, consider whipping up your own lemon curd. With just 4 ingredients: lemons, caster sugar, eggs, and butter. It’s a breeze to make in under 15 minutes. You can prepare it while the pastry cases bake and cool. Alternatively, you can use shop-bought lemon curd.
• Icing sugar: Sprinkle icing sugar over the pastry cases before filling them with lemon curd. This adds a charming touch with the contrast of white and yellow, resembling daisy flowers.

How to make flower tartlets

Transform these lemon tartlets into delightful flowers by following these steps:

1. Use a flower-shaped cookie cutter to cut out the shortcrust pastry into flower shapes.
2. Press the pastry flowers into a mini cupcake tray to form a bowl shape, ensuring the petals are folded over to create an open flower appearance.
3. To allow room for spreading during baking, fill every other hole in the tray with a pastry flower case.
4. Alternatively, if you prefer round tartlets, use a 2-inch round cutter (or the rim of a glass) to shape the pastry instead.

Easy homemade lemon curd recipe

Using homemade lemon curd elevates these lemon tartlets to a new level of deliciousness! While shop-bought lemon curd is an option, once you see how easy lemon curd is to make (and how fresh it tastes), you’ll likely prefer making your own.

To make homemade lemon curd, simply heat lemon juice, lemon zest, caster sugar, and butter in a saucepan until melted and well combined. Then, whisk in the eggs and continue whisking until the mixture thickens, typically taking 5-10 minutes. Once thickened, strain the curd into a jar, and voilà! You have homemade lemon curd ready to use.

Quick Recipe Success Tips

• Bring the pastry to room temperature beforehand: Remove the pastry from the fridge 30 minutes before starting the recipe to make it easier to handle.
• Chill the pastry cases before baking: After pressing the pastry into the tin, chill them in the fridge for 1 hour before baking to prevent shrinking.
• For a smoother texture, strain the lemon curd: While optional, straining the lemon curd will remove any clumps of lemon zest and unwanted pips.
• Storing the lemon tartlets: Pop into a baking tin for a couple of hours. After that, you’ll need to keep them stored in the fridge so the lemon curd stays fresh!

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. With just 6 ingredients, they're easy to make, and can be shaped into pretty flowers for an extra cute touch!

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Prep: 45 minutes minutes

Cook: 15 minutes minutes

Chill time: 1 hour hour

Total: 2 hours hours

Servings: 12

Equipment

• Mini cupcake tray
• Flower-shaped cookie cutter

Ingredients

For the shortcrust pastry

• 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) remove from the fridge 30 minutes before using

For the lemon curd

• 4 medium Lemons juice and zest
• 200 g Caster sugar
• 4 medium Eggs room temperature
• 50 g Unsalted butter room temperature

For the decoration

• 2 tbsp Icing sugar for dusting

Instructions

Make the pastry cases

• Generously grease a mini cupcake tray with butter.
• 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. You should be able to make 10-12 tartlets in total.
  2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g)
  
• Press the pastry cases into the mini cupcake tray (if making flower tartlets, only fill every other one and fold the petals outwards onto the surface of the tray). Prick the bottom of the cases with a fork and place in the fridge for 1 hour.
  
• 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 the cases and cool completely on a wire rack.

Meanwhile make the lemon curd

• Combine the zest and juice of all the lemons, the caster sugar and butter in a medium-sized saucepan.
  4 medium Lemons, 200 g Caster sugar, 50 g Unsalted butter
• Place over medium-low heat and stir until the butter melts and the sugar dissolves (about 5 minutes).
• Whisk three egg yolks and one whole egg together in a jug. Pour the whisked eggs into the saucepan and whisk to combine.
  4 medium Eggs
• Turn the heat up and whisk continuously until the lemon curd thickens and coats the back of a spoon (this can take 5-10 minutes).
• Strain the lemon curd through a sieve into a bowl to remove the lemon zest. Leave for 10 minutes to cool and thicken up.

Fill the lemon tartlets

• Generously dust the pastry cases with icing sugar.
  2 tbsp Icing sugar
• Fill each case to the top with lemon curd and place in the fridge to set or until ready to serve.
  

Video

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