Easter Lemon Curd Tartlets (Print Version)
# Ingredients:
→ For the Pastry
01 -
1 ¼ cups (160g) all-purpose flour
02 -
½ cup (115g) unsalted butter, cold and cubed
03 -
¼ cup (30g) powdered sugar
04 -
1 egg yolk
05 -
1-2 tablespoons cold water
→ For the Lemon Curd
06 -
½ cup (120ml) fresh lemon juice (about 2-3 lemons)
07 -
Zest of 1 lemon
08 -
½ cup (100g) granulated sugar
09 -
2 large eggs
10 -
¼ cup (60g) unsalted butter, cubed
# Instructions:
01 -
In a food processor, pulse flour, powdered sugar, and cold butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 tablespoon of cold water. Pulse again until the dough starts to clump together. If needed, add an extra tablespoon of water.
02 -
Turn the dough onto a floured surface, knead briefly, and shape it into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
03 -
Preheat oven to 180°C. Roll out the chilled dough to about 3mm thickness. Cut circles to fit into a mini tartlet pan. Press into the molds and trim the edges.
04 -
Prick the pastry bases with a fork, then line them with parchment paper and baking beans. Bake for 12 minutes. Remove the beans and bake for another 5 minutes until golden. Let cool completely.
05 -
In a heatproof bowl, whisk together lemon juice, lemon zest, sugar, and eggs. Place the bowl over a saucepan of simmering water (double boiler method), ensuring the bottom doesn't touch the water.
06 -
Stir constantly for about 10-12 minutes until the mixture thickens. Remove from heat and stir in the cubed butter until fully melted and smooth.
07 -
Pour the lemon curd into the cooled tartlet shells. Chill for at least 1 hour to set.
08 -
Optionally dust with powdered sugar or top with fresh berries before serving.
# Notes:
01 -
These tartlets can be made a day ahead and stored covered in the refrigerator.