Lemon Curd Tartlets
Bright, tangy, and perfectly portioned, these small tarts are a sunny finish to any meal, featuring a buttery shortcrust shell and creamy lemon curd filling.
Ingredients
Pastry
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) Remove from the fridge 30 minutes before using
Citrus & Sugar
- 4 medium Lemons (juice and zest)
- 200 g Caster sugar
Eggs & Fat
- 4 medium Eggs (room temperature)
- 50 g Unsalted butter (room temperature)
Finishing
- 2 tbsp Icing sugar (for dusting)
Instructions
Make the Pastry Cases
- Preheat oven to 375°F, cut rounds from the pastry and press into 12 tartlet tins, trim edges and chill for 10 minutes.
- Line with parchment, add baking weights, bake for 12–15 minutes until set, remove weights and bake for an additional 3–5 minutes until lightly golden; cool.
Make the Lemon Curd
- Whisk eggs, caster sugar, lemon zest, and lemon juice in a saucepan over low heat until it thickens, stirring constantly.
- Remove from heat and stir in butter until smooth, then strain for extra silkiness and let cool slightly.
Fill the Tartlets
- Spoon the curd into cooled pastry shells, smooth the tops and chill for at least 1 hour to set.
- Dust with icing sugar just before serving and arrange on a platter.
Notes
Use room-temperature eggs and butter for a smooth curd. Chill pastry cases to prevent shrinking. Store in an airtight container in the fridge for up to 4 days. Reheat briefly if preferred warm.