The Lemon Curd Tartlets I Make for Every Tea Party
- Prep
- 45 min
- Cook
- 15 min
- Total
- 120 min
- Serves
- 12
- Calories
- 200 kcal
Ingredients
- 2 packsReady-rolled shortcrust pastry ((each pack weighs 320g, remove from the fridge 30 minutes before using))
- 4 mediumLemons ((juice and zest))
- 200 gCaster sugar
- 4 mediumEggs ((room temperature))
- 50 gUnsalted butter ((room temperature))
- 2 tbspIcing sugar ((for dusting))
Instructions
- 1
Generously grease a mini cupcake tray with butter.
- 2
Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles.
- 3
Press the pastry cases into the mini cupcake tray and prick the bottom with a fork.
- 4
Place the tray in the fridge for 1 hour.
- 5
Preheat the oven to 180°C fan / 200°C conventional and bake for 15 minutes until light golden brown.
- 6
Cool for 10 minutes, then release the cases and cool completely on a wire rack.
- 7
In a medium saucepan, combine lemon zest and juice, caster sugar, and butter.
- 8
Stir over medium-low heat until butter melts and sugar dissolves.
- 9
Whisk the eggs in a jug and pour into the saucepan, whisk to combine.
- 10
Increase heat and whisk continuously until thickened.
- 11
Strain the curd into a bowl and let it cool for 10 minutes.
- 12
Dust pastry cases with icing sugar and fill with lemon curd to the top.
- 13
Chill in the fridge until ready to serve.