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.
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: 113kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 37mgSodium: 72mgPotassium: 22mgSugar: 4gVitamin A: 265IUVitamin C: 1.7mgCalcium: 9mgIron: 0.4mg
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