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Lemon Curd Tartlets
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5 from 1 vote

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.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
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