Lemon Curd Tartlets

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

Servings: about 24
Time: 2 hours, 20 minutes
Difficulty: medium
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Ingredients

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

Directions

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.

Roll the dough out on a floured surface to 1/8-inch thick. Cut the pastry into rounds using a 3 inch cookie/biscuit cutter and press into mini muffin tins. Freeze for 30 minutes prior to baking to prevent shrinking.

Bake at 350° Fahrenheit for 20 minutes or until golden. Set aside to cool.
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!