Lemon Curd Tartlets Details (Print Version)
# Ingredients:
→ For the shortcrust pastry
01 -
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
02 -
4 medium lemons, juice and zest
03 -
200 g caster sugar
04 -
4 medium eggs, room temperature
05 -
50 g unsalted butter, room temperature
→ For the decoration
06 -
2 tbsp icing sugar for dusting
# Instructions:
01 -
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. For flower tartlets, use a flower-shaped cookie cutter. You should be able to make 10-12 tartlets in total. Press the pastry cases into the mini cupcake tray (if making flower tartlets, 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.
02 -
Combine the zest and juice of all the lemons, the caster sugar, and butter in a medium-sized saucepan. 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. Turn the heat up and whisk continuously until the lemon curd thickens and coats the back of a spoon (about 5-10 minutes). Strain the lemon curd through a sieve into a bowl to remove the lemon zest. Let it cool for 10 minutes to thicken slightly.
03 -
Generously dust the pastry cases with icing sugar. Fill each case to the top with lemon curd and place them in the fridge to set or until ready to serve.
# Notes:
01 -
For best results, allow the pastry to chill in the fridge before baking to prevent shrinkage.