Lemon Curd Tartlets

Full of flavour and ideal for occasions like Mother's Day, Easter or homemade afternoon tea. They're easy to make, and can be shaped into pretty flowers for an extra cute touch!

You can find the video here: https://www.pinterest.com/pin/878342733565069748

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Total time: 2hr. Servings: 12

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Ingredients :

For the shortcrust pastry:

2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) remove from the fridge 30 minutes before using

For the lemon curd:

4 medium Lemons juice and zest

200 g Caster sugar

4 medium Eggs room temperature

50 g Unsalted butter room temperature

For the decoration:

2 tbsp Icing sugar for dusting

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Generously grease a mini cupcake tray with butter.

Step 2 - Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. If making flower tartlets, use a flower-shaped cookie cutter. You should be able to make 10-12 tartlets in total.

Step 3 - Press the pastry cases into the mini cupcake tray (if making flower tartlets, only fill every other one and fold the petals outwards onto the surface of the tray)..

Step 4 - Prick the bottom of the cases with a fork and place in the fridge for 1 hour.

Step 5 - Preheat the oven to 180°C fan / 200°C conventional.

Step 6 - Bake for 15 minutes until light golden brown and cooked through.

Step 7 - Leave to cool for 10 minutes, then carefully release the cases and cool completely on a wire rack.

Step 8 - Meanwhile make the lemon curd - Combine the zest and juice of all the lemons, the caster sugar and butter in a medium-sized saucepan.

Step 9 - Place over medium-low heat and stir until the butter melts and the sugar dissolves (about 5 minutes).

Step 10 - Whisk three egg yolks and one whole egg together in a jug. Pour the whisked eggs into the saucepan and whisk to combine.

Step 11 - Turn the heat up and whisk continuously until the lemon curd thickens and coats the back of a spoon (this can take 5-10 minutes).

Step 12 - Strain the lemon curd through a sieve into a bowl to remove the lemon zest. Leave for 10 minutes to cool and thicken up.

Step 13 - Fill the lemon tartlets - Generously dust the pastry cases with icing sugar.

Step 14 - Fill each case to the top with lemon curd and place in the fridge to set or until ready to serve.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍