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!
Lemon Curd Tartlets
- 2 grams unflavored gelatin
- 108 grams eggs about 2
- 108 grams (1/2 cup plus 2 teaspoons) granulated sugar
- 108 grams (1/4 cup plus 3 Tablespoons, about 2 1/2) lemons strained fresh lemon juice
- 114 grams (4 ounces, 1 stick) unsalted butter room temperature
Cream Cheese Pastry
- 70 grams (1/3 cup, 2.5 ounces) unsalted butter, softened
- 85 grams (3-ounces) cream cheese, softened
- 142 grams (5-ounces) all-purpose flour
- 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 (1-3/4 - 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.