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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Equipment
- Mini cupcake tray
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.
