Lemon curd tartlets

Lemon curd tartlets: Dainty bites. Image: Lindsay Samuels.

Lemon curd tartlets – Delightful sweet-and-sour bites

Release your inner baker with this easy, super delicious lemon curd tartlets recipe.

Lemon curd tartlets

Lemon curd tartlets: Dainty bites. Image: Lindsay Samuels.

Satisfy your sweet tooth with these delicious lemon curd tartlets. Each bite is a sweet, tangy sensation on your taste buds making you want to try another. These tartlets are just so addictive.

This recipe includes a homemade rich shortbread sweet pastry that you can whip up in almost no time. Combined with the tangy lemon curd and you have a tantalising sweet treat to serve to your guests.

Prepare the lemon curd tartlets in less than an hour. This recipe makes 18 dainty bites. It is most likely that these sweet treats will disappear very rapidly, so maybe consider preparing a double batch. Then you have so much more to enjoy and savour each sweet-and-sour bite. Lemon curd has that effect on people.

Release your inner baker with this easy, super delicious lemon curd tartlets recipe. You may just love it so much that you will be tempted to bake it once a week.

Lemon curd tartlets recipe

5 from 3 votes
Recipe by Lindsay Samuels Course: DessertCuisine: GlobalDifficulty: Easy
Servings

18

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • Lemon curd filling
  • juice of 1 lemon

  • lemon zest

  • 100 g castor sugar

  • 3 egg yolks

  • 75 g butter

  • Rich shortbread pastry
  • 1 cup cake flour

  • 100 g butter

  • 1 tablespoon castor sugar

  • 1 egg yolk

  • 2 tablespoons ice water

Method

  • Rich shortbread pastry
  • Preheat the oven to 200°C.
  • Sift flour into a medium-sized bowl.
  • Cut the cold butter into small cubes and use your hands to rub the butter into the flour until a breadcrumb consistency is formed.
  • Mix in the sugar, egg yolk and ice water. Combine until a soft dough is formed. Wrap in cling wrap and place in the fridge to cool for one hour.
  • Roll out the dough to a thickness of 3 mm. Use a 5 mm round cookie cutter to cut out the dough for the tartlets.
  • Prepare a 24-cup mini cupcake pan and press the dough into each cup. Fill each cup with baking beads or rice and blind bake the tartlets for 10 minutes. Remove the baking beads or rice and continue to bake for another 10 minutes or until golden brown.
  • Lemon curd filling
  • In a saucepan, add the lemon juice, sugar and egg yolks. Use a whisk to stir the mixture on medium-low heat until it begins to thicken (this should take 3 – 5 minutes).
  • Add the butter and lemon zest and continue to stir on medium-low heat. Remove from the heat once the curd has thickened to a soft jelly-like consistency.
  • While the curd is still warm, add a spoonful of curd into each baked tartlet. Bake the tartlets in the oven for 5 minutes at 200°C to set the curd.
  • Allow to cool and enjoy.

Notes

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