Lemon curd is like liquid gold! This lemon curd is smooth and silky with a tangy and tart flavor that overwhelms your senses. When piped into a mini pastry shell and topped with whipped cream, it produces an extraordinary treat.
Ingredients for Lemon Curd:
I used the lemon curd recipe from the Bouchon Bakery cookbook. For the ingredients, I used sugar, eggs, unsalted butter, fresh lemon juice, and unflavored gelatin.
Making Lemon Curd:
First, I whisked the eggs, sugar and gelatin together in a saucepan. Then I whisked in the lemon juice. I placed the saucepan over medium heat and slowly whisked the mixture until it began to simmer. Once the mixture had come to a simmer, I whisked it constantly for 3 to 5 minutes until it thickened. I removed the pan from the heat and gently whisked the mixture for several minutes to release steam and cool the curd slightly. After that, I strained the curd through a fine-mesh strainer into a blender. With the blender set to a low speed, I added 2 to 3 pieces of the butter at a time, blending until the butter was well incorporated.
When all of the butter has been incorporated, I transferred the curd to a small bowl. I pressed a piece of plastic wrap against the surface to prevent a skin from forming and refrigerated it for later use.
Making the Tartlet Shells
With the curd made, I turned my attention to making the tartlet shells. I used the cream cheese pastry from my Key Lime Tartlet recipe. I used the following three ingredients: Unsalted butter, cream cheese, and all purpose flour. First, I creamed the butter and cream cheese in a small bowl until the mixture was light and fluffy, and added the flour. Then, I beat the mixture until everything was well incorporated. The recipe makes 24 tartlet shells, so I weighed the dough and divided by 24. I ended up with 24 pieces of dough that weighed 12 grams each!
After I had partitioned out the 24 pieces of dough, I formed the shells in a mini-muffin pan. First, I used a tart tamper to get the shell started. Then, I used my fingers to finish forming the shells.
Once all of the shells were formed, I put the mini-muffin pan in the freezer for about 15 minutes. Before baking the shells at 400° F, I pricked each bottom with a fork. I baked the shells for about 12 minutes until they were perfectly browned. Then, I cooled them briefly in the pan, and then removed the shells to a wire rack to cool completely.
At this point, Susan entered the picture and filled the tartlets with lemon curd. She finished by piping stabilized whipped cream on the top.
I ended up with two dozen incredible Lemon Curt Tartlets with the perfect blend of sweet and tart. As an added bonus, I had some lemon curd leftover for other treats. Yum!