Best Lemon Curd Tartlets Recipes

LEMON CURD TARTLETS

Steps:

• In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

LEMON CURD TARTLETS

Steps:

• In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
• Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
• Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
• Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.

FRUIT TARTLETS WITH LEMON CURD

Steps:

• Tart shells:.
• Combine like a pie crust, either by hand or processor.
• If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
• Whisk egg and almond extract together and pour into feed tube.
• Process until dough comes together in a ball.
• Wrap in plastic and store in refrigerator until ready to use.
• When ready to bake, form dough( I use my small cookie scoop to form dough) into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes).
• Bake at 350 degrees for 12-15 minutes or till light brown.
• Lemon filling:.
• Melt butter in top of double boiler pan.
• Add sugar, lemon juice, and eggs and yolks.
• Cook on low until thick, stirring constantly.
• Filling should be like thick pudding.
• To assemble tarts with filling:.
• Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired).

LEMON CURD TARTLETS

Steps:

• For curd: Whip eggs and sugar until very light and fluffy with a whip attachment. Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes. Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen.
• For tart dough: Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar. Repeat the process with the second and third sheets. Cut into 3-inch squares.
• Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan. Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown. Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip.
• For meringue: Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff. Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.