Lemon Curd Tartlets Recipe

Lemon Curd Tartlets Recipes

Ingredients :

Tartlet Crust

1/2 cup confectioners' sugar

1/2 pound (2 sticks) unsalted butter

1 tsp vanilla extract

2 cups all purpose flour

pinch of salt

1/2 cup blanched almonds, finely chopped

Lemon Curd (makes 2 cups)

3 eggs

5 tbsp butter, melted

1 cup granulated sugar

juice and finely grated rind of 2 lemons

Method :

To make the crust, in a large bowl, cream the sugar and butter. Add the vanilla and beat well. Mix in the flour, salt, and almonds to form an even textured dough. Divide the dough in half and wrap each in aluminum foil; refrigerate for at least 1 hour.

Preheat the oven to 325F. To bake the tartlets, use either miniature muffin pans or tartlet molds; grease them well. Roll out the dough, half at a time, to about a 1/8 inch thickness. For a 1 1/2 inch pan, cut 16 pieces of dough, using a sharp knife or a 2 inch cookie cutter. Press the dough firmly into the pans. Bake for 25 minutes. Cool completely before filling. To make the lemon curd, beat the eggs into the melted butter; then stir in the sugar. Beat until thoroughly combined. Add the lemon juice and rind gradually. Cook in the top of a double boiler over simmering water until thickened, stirring constantly. Let cool before pouring into the baked tartlets. Extra curd can be stored in the refrigerator for a week and used as a spread on bread or cookies.

An almond flavored cookie crust goes well with the sharp flavor of lemon.

Makes 16

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