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    Home » Recipes » Savory Pastry and Pies

    Lemon Curd Tartlets

    By Chula King · March 17, 2017 · Updated November 12, 2022

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    Lemon curd is like liquid gold! This lemon curd is smooth and silky with a tangy and tart flavor that overwhelms your senses, making these tartlets perfect!

    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.

    Lemon Curd Tartlets

    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.

    Lemon Curd Tartlets

    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.

    Lemon Curd Tartlets

    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.

    Lemon Curd Tartlets

    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!

    Lemon Curd Tartlets

    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.

    Lemon Curd Tartlets

    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.

    Lemon Curd Tartlets

    At this point, Susan entered the picture and filled the tartlets with lemon curd. She finished by piping stabilized whipped cream on the top.

    Lemon Curd Tartlets

    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!

    Lemon Curd Tartlets

    Recipe

    Lemon Curd Tartlets

    Lemon Curd Tartlets

    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.
    5 from 3 votes
    Print Pin
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 24 tartlets
    Calories: 113kcal
    Author: Chula King

    Ingredients

    Lemon Curd

    • 2 grams unflavored gelatin
    • 108 grams eggs about 2
    • 108 grams (½ cup plus 2 teaspoons) granulated sugar
    • 108 grams (¼ cup plus 3 Tablespoons, about 2 ½) lemons strained fresh lemon juice
    • 114 grams (4 ounces, 1 stick) unsalted butter room temperature

    Cream Cheese Pastry

    • 70 grams (⅓ cup, 2.5 ounces) unsalted butter, softened
    • 85 grams (3-ounces) cream cheese, softened
    • 142 grams (5-ounces) all-purpose flour

    Instructions

    Lemon Curd

    • Whisk gelatin, eggs and sugar together in a medium saucepan. Slowly whisk in the lemon juice. Place the pan over medium heat and whisk slowly, until the mixture begins to simmer. Simmer for 3 to 5 minutes, whisking constantly, until thickened. Remove the pan from the heat and whisk gently for 1 to 2 minutes to release steam and cool the curd slightly.
    • Strain the curd through a fine-mesh strainer set over the container of a blender. Blend on low speed for a few seconds, then add the butter 2 or 3 pieces at a time, blending until incorporated.
    • The curd can be used at this point or transferred to a covered container. Press a piece of plastic wrap against the surface to prevent a skin from forming and refrigerate for up to 4 days.

    Cream Cheese Pastry

    • Preheat oven to 400º F.
    • Beat butter and cream cheese until smooth and fluffy. Add flour, beating well. Shape Cream Cheese Pastry dough into 24 balls, 12-grams each. Place in non-stick, ungreased miniature (1-¾ - inch) muffin pans, shaping each into a shell. Chill 15 minutes. Prick each shell, and bake at 400° F for 10 to 12 minutes or until golden brown. Loosen edges of tart shells from pans, using a sharp knife; remove from pan. Let cool completely on wire racks. May be prepared in advance and stored in a ziploc bag.
    • Putting it Together: Using a small disher (a.k.a. ice cream scoop) fill pastry shells about half full. Pipe stabilized whipped cream on top. If desired, garnish with lemon zest. Refrigerate until ready to use. Yield: 24 Lemon Curd Tartlets.

    Nutrition

    Calories: 113kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 72mg | Potassium: 22mg | Sugar: 4g | Vitamin A: 265IU | Vitamin C: 1.7mg | Calcium: 9mg | Iron: 0.4mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

     

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    Filed Under: Easter, Sweet Pastry and Pies

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    Lemon curd is like liquid gold! This lemon curd is smooth and silky with a tangy and tart flavor that overwhelms your senses, making these tartlets perfect!
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    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

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    Lemon curd is like liquid gold! This lemon curd is smooth and silky with a tangy and tart flavor that overwhelms your senses, making these tartlets perfect!

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