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Mini lemon curd tarts Recipe

Sweet and tangy lemon curd tartlets made with fresh lemons and home made pastry cases.

  • Preparation
  • Cooking time
  • Rest time
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(21 votes) 4.5/5
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  • For the pastry
  • Plain flour : 170 g
  • Unsalted butter : 85 g
  • Caster sugar : 85 g
  • Egg yolk(s) : 3 whole
  • Vanilla extract : 0.2 ml
  • For the filling
  • Caster sugar : 225 g
  • Unsalted butter : 85 g
  • Whole egg(s) : 3 whole
  • Lemon(s) : 2 whole
  • ETAPE 1

    Makes 24 mini lemon curd tarts.

  • ETAPE 2

    Place the egg yolks, butter, sugar and vanilla essence in a blender and add the sifted flour. Blend to a pastry and then place in the fridge and allow to rest for 1 hour.

  • ETAPE 3

    For the lemon curd: place the butter, sugar, egg yolks, lemon zest and juice in a heatproof bowl and place over a pan of simmering water. Whisk constantly until the mixture begins to thicken. Remove from the heat and pass the mixture through a sieve to obtain a smooth curd. Place in a piping bag until ready to assemble your tarts.

  • ETAPE 4

    Roll out the pastry and then cut out 24 circles and line your muffin tins. Bake blind with another tray on top.

  • ETAPE 5

    To serve: pipe some of the lemon curd into each tartlet case and garnish with a little candied lemon zest.

Chef's tip

«Bake the tartlet cases in advance and then pipe in the lemon curd just before serving - this will ensure that the pastry remains crisp.»

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