Do you love the fresh, tart taste of lemons and are you looking for a cake that will delight you and your guests? Then try our small lemon curd tartlets, complete with a crispy crust and lemony filling. Every bite tastes like warm sunshine and spring.
Sweet Sunshine: Our Lemon Curd Tartlets
Lemon curd is a spreadable cream that is exceptionally beloved in British cuisine, where it is used as a spread or a pastry filling. It has a smooth, velvety consistency and a bright yellow color. The fresh lemon flavor makes it a popular choice for many desserts and sweets.
Traditionally, lemon curd consists of freshly squeezed lemon juice, lemon zest, sugar, eggs and butter. The lemon zest will enhance the citrus aroma, while the butter gives the cream a rich, creamy texture. The eggs provide the binding and are responsible for keeping the curd creamy.
The special thing about the lemon curd tartlets is that they not only taste delicious, but are also very easy to prepare. With just a few ingredients and a few simple steps, you can conjure up these citrusy delicacies in your kitchen, and all without an oven.
The delicate yellow of the small cakes will immediately put a smile on your face that is as bright as the curd itself. The heavenly creamy filling will not only conquer your heart, but also the stomachs of all those who are allowed to try it.
We personally love all things sweet at Scrumdiddlyumptious. That’s why we’ve developed recipes such as our buttermilk sheet cake with berries, strawberry tartlets with vanilla pastry cream, and grapefruit poppy seed cake.
Lemon Curd Tartlets
Equipment
- 6 4-inch diameter tartlet molds
Ingredients
For the crust:
- ½ cup butter
- 2 cups shortbread cookies
For the lemon curd:
- 2 organic lemons
- ½ cup sugar
- 1 tbsp butter
- ¼ cup cornstarch
- 2 egg yolks
Instructions
- Melt the butter for the crust. Let it cool slightly, then crumble the shortbread cookies and mix them together.
- Grease the tartlet molds with oil. Pour the butter cookie mixture evenly into each one. Firmly press the dough into the mold's edges and at the base. Chill for 30 minutes.
- Wash one of the lemons with hot water and grate the zest. Then halve both lemons and squeeze out their juice. Top up the lemon juice with water to 1½ cups . Boil it together with the sugar and butter in a saucepan.
- Mix the cornstarch with 4 tablespoons of cold water and add it to the simmering lemon mixture. Let it simmer for 1 minute and then remove the saucepan from the heat. Pour the cream into a bowl and let it cool for a few minutes.
- Whisk the egg yolks with 2 tablespoons of the lemon cream and stir them into the lemon curd. Finally, fold in the lemon zest and distribute the cream in the tartlets.
- Chill the lemon curd tartlets for another 20 minutes.