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Lemon Curd Tartlets recipe
Light, sweet, and tangy - these Lemon Curd Tartlets are surely among those desserts you can't get enough of!

Ingredients:

Pastry:
1 cup all-purpose flour
Salt, to taste
6 tbsp butter
Juice of 1 lemon
1 egg yolk

Filling:
1/2 cup sugar
3 tbsp cornstarch
3 tbsp flour
2/3 cup water
2 egg yolks
Grated rind of 1 lemon
3 tbsp butter
1/3 cup lemon juice

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Sift flour and salt in a bowl. Cut in butter until mixture resembles breadcrumbs.

3. Add lemon juice and egg yolk to form a soft dough. Knead on lightly floured board, then wrap it in cling film. Refrigerate for 30 minutes.

4. Roll out dough until 1/4 inch thin. Cut with fluted cutter into 2-inch rounds.

5. Line greased tart tins with pastry rounds. Prick the base and sides of pastry shells before placing in the oven. Bake for 10-15 minutes, or until they are light-golden brown. Cool on a wire rack.

5. For the filling, combine sugar, cornstarch, flour, and water. Stir over low heat and cook for 7-8 minutes, or until mixture thickens. Remove from heat. Stir in yolks, lemon rind, butter, and lemon juice. Let the mixture cool for a few minutes.

6. Spoon lemon curd mixture into tart shells. Dust with icing sugar and garnish with berries if desired.

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