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Delicious lemon curd tartlets decorated with lemon slices and mint on a wooden table.
Alyssa

Lemon Curd Tartlets

These Lemon Tartlets have a shortcrust pastry case filled with fresh and zingy homemade lemon curd! Ideal for occasions like Mother’s Day, Easter, or homemade afternoon tea.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 2 hours
Servings: 12 people
Course: Desserts
Cuisine: British
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 packs Ready-rolled shortcrust pastry (each pack weighs 320g, remove from the fridge 30 minutes before using)
  • 4 medium Lemons (juice and zest)
  • 200 g Caster sugar
  • 4 medium Eggs (room temperature)
  • 50 g Unsalted butter (room temperature)
  • 2 tbsp Icing sugar (for dusting)

Method
 

  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.

Notes

These tartlets are perfect for special occasions.