Lemon Curd Tarts

I love the sweet/tart flavor of lemon curd but I hate when the overwhelming flavor is that of egg yolk. That totally ruins the enjoyment for me. However, this recipe which I have adapted from Maida Heatter, is an incredible exception to this problem. The essence of lemon lollipop comes through unmasked. This sunny yellow spread is great on toast and scones as well.

The following recipe can be made in advance and frozen. After thawing in the refrigerator and then brought to room temperature they taste as good as freshly baked. Topping each tartlet with a raspberry or candied lavender would be an elegant presentation for a Mother’s day tea

lemon curdtartLEMON CURD TARTS

Pastry dough:

1 cup flour
2 Tablespoons sugar
1/4 teaspoon salt
1 stick unsalted butter, partially frozen 1 large egg


  1. Place the flour,sugar,and salt in a processor work bowl and pulse on and off twice to “sift”.
  2. Cut the butter into 8 pieces and add to the processor. Process until the mixture is crumbly.
  3. Lightly beat the egg. With the processor running, add the egg to the dough and process only just until a ball of dough begins to form. Divide the dough in half and cover. Refrigerate for 1 hour or longer.
  4. Using 1 tablespoon of dough at a time, press the dough evenly into individual fluted tartlet pans. Put a small square of foil over each tartlet, and weigh down with a few pie weights or beans. Place on a cookie sheeting in the freezer to chill or cover and freeze until ready to bake.
  5. Preheat the oven to 350F.
  6. Bake the shells for 13 minutes and then remove the foil and beans from the shells. Return the shells to the oven and continue baking for 5 minutes more or until the dough is golden on the inside. This might take a little longer if the dough was frozen rather than just chilled.
  7. When the shells are cool, fill with the lemon curd. Serve at room temperature, cold or even frozen.

 

Lemon Curd Filling

3 eggs plus 1 egg yolk
1 cup granulated sugar
1 stick butter
Finely grated zest of 2 lemons 6 Tablespoons lemon juice


 

  1. Place the eggs and the sugar in the top of a double boiler (with the bottom pan filled almost to the bottom of the top pan) and beat lightly to combine.
  2. Add the remaining ingredients and stir constantly over simmering water until thick but still pourable. Strain the liquid into a large measuring cup and then carefully fill the tartlets.
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