I love lemon anything. The zing of it excites me and if it’s on a menu anywhere, I have no choice but to get it.
When I was in Trader Joe’s last week, I saw this jar of lemon curd and thought, ‘oh, I can make that! But what should I make with it?’ So I did some research and decided on tartlets rather than a big cake. They are bitesized but packed full of flavor so you only need to eat one (phew!)!
I put some orange and lime zest on top of these, but you could also put whipped cream and berries. That would be equally delicious and something I might have to try next time I make these!
Lemon Curd Tartlets
For the tart dough:
- 1 1/3 cups (166 grams) all purpose flour
- 1 stick (115 grams) cold unsalted butter, cubed
- 1/3 cup granulated sugar
- pinch of salt
- 1 large egg
For the lemon curd: (makes extra, about 1 1/2 cup in total):
- 1/3 cup lemon juice, about 2 lemons
- 2 large eggs
- 1 egg yolk
- 1/2 cup sugar
- 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch table salt
- To make the tartlets: first, cut the butter into the flour using a pastry cutter until the mixture resembles course breadcrumbs.
- Stir in the sugar and salt, then add the egg and stir with a fork until just combined. Use your hands to work the mixture into a dough. It might seem too dry at first, but as you mix it it will start to come together.
- To make the lemon curd: heat lemon juice over medium heat until hot but not boiling.
- Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
- Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
- Curd can be stored in an airtight container in the fridge for up to a week, just cover with plastic wrap to prevent it from drying out.
- To assemble the lemon tartlets: spoon the lemon curd into each tartlet shell. Top each tartlet with a berry (optional) and serve. Enjoy!
Recipe from: asideofsweet.com