Lemon curd tartlets

    Lemon curd tartlets

    (20)
    3saves
    2hr55min


    2 people made this

    About this recipe: The pastry for these mini tarts is simply made from butter, cream cheese and flour. After baking and cooling the tartlets, fill with homemade lemon curd and top with flaked almonds or a piece of fruit. You could also top these with meringue if you wanted to achieve mini lemon meringue tarts.

    Ingredients
    Makes: 24 mini tarts

    • Pastry
    • 115g butter, softened
    • 85g cream cheese
    • 125g plain flour
    • Lemon curd
    • 3 eggs, well beaten
    • 250g caster sugar
    • 80ml lemon juice
    • 55g butter
    • 1/2 teaspoon lemon zest

    Method
    Prep:30min  ›  Cook:25min  ›  Extra time:2hr chilling  ›  Ready in:2hr55min 

    1. Blend butter and cream cheese together; stir in flour. Cover; chill for 1 hour.
    2. Preheat oven to 200 C / Gas 6. Lightly grease one or two mini muffin tins. The pastry should be enough to make about 24 mini tarts.
    3. On lightly floured surface, roll pastry dough until thin, about 1/4cm thick. Use an 8cm round or flutted cookie cutter to stamp out pastry discs. Arrange the pastry discs in a muffin tins, shaping them into the small cups. Bake pastry for 10 to 12 minutes. Cool in tins.
    4. For the lemon curd filling: In a saucepan, combine eggs, caster sugar, lemon juice, and butter. Cook and stir over low heat till thick, about 15 minutes.
    5. Remove from heat; stir in lemon zest. Chill. Spoon a rounded teaspoonful of filling into each mini tart. If desired, top with toasted flaked almonds. Chill.
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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (20)

    by
    16

    This review is only for the Lemon Curd. I used a separate recipe for the shell. I will try this shell recipe in the future though. The Lemon Curd is absolutly fabulous. The flavor is just perfect. I did use fresh squeezed lemon juice. And after the 15 minutes cooking time, my filling was still just as soupy as when I started. So I increased the heat and brought it to a quick boil and then removed from heat. It thickend right up. I would have liked it to be a little firmer, so maybe I will increase the boil time when I make again. I live at high altitude so maybe that is why it didn't thicken right. Will definately be used again and again. We love lemon!  -  05 Aug 2008  (Review from Allrecipes US | Canada)

    by
    15

    Very yummy! I did not have a mini muffin tin, so we used a regular muffin tin. They were more like tarts. Curd was delicious. Will make again.  -  12 Aug 2002  (Review from Allrecipes US | Canada)

    by
    12

    These were easy to make, but time consuming. I made them in mini muffin tins, so they were a perfect accent on a cookie tray. I did not put the slivered almonds on top, but sprinkled powdered sugar, as I do on lemon bars. That was the perfect sweet tough to the tart lemon.  -  23 Dec 2004  (Review from Allrecipes US | Canada)

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