Lemon Curd Tartlets
Flaky tart shells filled with a rich, velvety lemon curd made with eggs and butter. The tangy brightness cuts through the sweetness of an Easter spread.
- Time
- 55 min
- Serving
- 411 kcal
- Ingredients
- ≈ $0.42
- Protein
- 7 g
Ingredients
- 1 Wheat flour 33 g
- 2 Butterpack 180 g ≈ $1.58 23 g
- 3 Sugar 21 g
- 4 Lemon≈ $4.70 per kg 27 g
- 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix 1 cup flour, 20 g cold butter2, 10 g sugar, and a pinch of salt. Rub quickly into crumbs, then gather into dough, adding 1–2 tsp cold water if needed.
Press dough into tartlet molds, prick with a fork, and chill for 10 minutes.
Bake shells at 375°F (190°C) for 15–18 minutes until pale golden. Cool completely.
Whisk 1 egg, the remaining sugar, lemon4 juice, and a little zest in a saucepan.
Cook over low heat for 5–7 minutes, stirring constantly, until the curd thickens and coats the back of a spoon.
Remove from heat, stir in the remaining butter2, fill tart shells, and chill for 20 minutes.
Tips
- Why it works
- Add the butter to the dough cold so it doesn't melt while you knead and stick to your hands. Warm butter makes the dough sticky and less crumbly.
- Substitutions
- Instead of lemon juice, use 15 ml of vinegar, but the curd will be less fragrant. Instead of butter in the dough, use 15 g of unsalted margarine, but the taste will change.
- Common mistakes
- If the curd doesn't thicken, you cooked it over too high a heat, so it curdles or turns lumpy. Cook it until it bubbles lightly, but don't let it boil.
- Storing and reheating
- Keep in the fridge for 3 days, with cling film over the curd. Reheat for 20 seconds in the microwave, but it's better eaten fresh, as the curd dries out quickly.
- Serve with
- Serve with tea after lunch or dinner when you want something light but sweet. Goes well with coffee or dried fruit compote.
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