Lemon Curd Tarts Recipe

Ingredients

Makes 12 tarts

The key to making delicious lemon curd tarts lies in selecting the right ingredients, and here’s what you’ll need:

For the Pastry Crust:

• 1 cup all-purpose flour
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/4 teaspoon salt
• 1 large egg, lightly beaten (for brushing pastry)
• Granulated sugar (optional, for dusting pastry)

For the Lemon Curd:

• 6 large egg yolks
• 1 cup freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into small pieces

Other:

• Confectioners’ sugar (for dusting finished tarts)
• Lemon zest (optional, for garnish)

This recipe makes 12 tarts, so feel free to adjust the ingredient quantities if you’re planning a smaller or larger batch.

Now that we have our ingredients lined up, let’s talk about preparing the pastry dough and lemon curd – both of which will require some patience and time, but are well worth it in the end!

* 1 cup (200g) granulated sugar

The key to making a delicious Lemon Curd Tarts Recipe lies in the quality and quantity of its ingredients. In this case, we’ll focus on the first ingredient mentioned: granulated sugar.

Granulated sugar, also known as white sugar or sucrose, is one of the most commonly used sweeteners in baking. It’s a crystalline form of sugar that dissolves easily in water and has a neutral flavor, making it perfect for balancing out the tartness of lemon juice in our recipe.

For this recipe, we need 1 cup (200g) granulated sugar. This amount is crucial to achieve the right balance between sweetness and acidity. You may wonder why such a precise measurement is necessary, but trust us, it’s essential for the flavor profile of your Lemon Curd Tarts.

The granulated sugar in our recipe serves not only as a sweetener but also as a stabilizer and texture enhancer. It helps to thicken the curd mixture by dissolving in water and then re-solidifying when heated, creating a smooth and creamy consistency.

When selecting your granulated sugar, look for a high-quality product with a fine texture. This ensures that it dissolves evenly and quickly, preventing any grainy or crystalline textures from appearing in your tarts. Some popular brands of granulated sugar include Domino, C&H, or Great Value.

Remember, the quality of your ingredients directly affects the final taste and appearance of your Lemon Curd Tarts. For this reason, it’s worth investing in the best granulated sugar available to get that perfect balance of sweet and tart.

* 1/2 cup (120ml) freshly squeezed lemon juice

To make a tangy and delicious **Lemon Curd**, you’ll need the following key ingredient:

* 1/2 cup (120ml) freshly squeezed _**lemon juice**_, which provides the intense citrus flavor and aroma that is characteristic of lemon curd.

The quality of the _**lemon juice**_ can greatly impact the overall taste and texture of the finished product. Here are some tips for selecting the best lemons:

• Choose lemons that are heavy for their size, as they will be juicier.

• Opt for a mix of lemon varieties, such as _**Eureka**, **Lisbon**, and **Meyer**_, which will provide a balanced flavor profile.

To extract the juice from the lemons, you can use one of two methods:

* The manual method: cut an _**opening**_ at the top of each lemon, allowing you to scoop out the seeds and pulp. Then, squeeze the lemon halves until all the juice has been extracted.

* The juicer method: place the lemons in a _**juicer**_, which will extract the juice for you.

Regardless of your chosen method, make sure to strain the _**lemon juice**_ through a fine-mesh sieve or cheesecloth to remove any seeds or pulp that may have been left behind. This will help to achieve a smooth and clear texture in your lemon curd.

* 1/4 cup (60g) unsalted butter, softened

The ingredients for this recipe are carefully selected to ensure that they not only complement the flavors of the lemon curd but also contribute to the overall texture and presentation of the tarts. The first ingredient on our list is unsalted butter, a key component in baking that serves multiple purposes.

Unsalted butter, specifically 1/4 cup or 60g of it, is required for this recipe. It’s essential to note that the butter should be softened before using it in the lemon curd mixture. This means that the cold butter should be taken out of the refrigerator a few hours before starting the preparation process.

The reason for using unsalted butter instead of salted butter is that it allows us to have control over the amount of salt that goes into our tarts. Since we’re working with a delicate lemon flavor, we want to minimize any potential conflicts in taste. Unsalted butter provides this flexibility and ensures that our tarts are not too salty.

The role of unsalted butter in baking is multifaceted. It acts as an emulsifier, helping to mix together the different ingredients without separating or curdling. This is particularly important when making a smooth lemon curd. In addition, butter adds richness and tenderness to our tarts, creating a delightful contrast to the tangy and sweet flavors of the lemon.

The use of unsalted butter also opens up possibilities for creativity in terms of flavor combinations. Since we have control over the amount of salt, we can experiment with different types of sugar or spices to create unique variations of this lemon curd tarts recipe. The potential is endless, and it’s all thanks to choosing unsalted butter as our primary ingredient.

Now that we’ve covered the importance of using unsalted butter in our lemon curd tarts recipe, let’s move on to other ingredients needed for this dessert. Here are a few more essentials:

• Lemons:** Freshly squeezed juice from 2 lemons is required for the curd mixture.
• Eggs:** Three large eggs will help thicken and enrich our lemon curd.
• Sugar:** Granulated sugar, in the form of 1 cup or 200g, adds sweetness to balance out the tartness of lemons.
• Grated zest:** Finely grated zest from 1 lemon enhances the citrus flavor and aroma of our tarts.
• Tart Pastry Crust: We’ll need store-bought or homemade pastry crust for making the tarts, which can be baked separately before filling with lemon curd.

These ingredients all come together to create a delicious and visually appealing lemon curd tarts recipe that’s perfect for any occasion. By paying attention to detail and using high-quality ingredients like unsalted butter, we can elevate our dessert game and impress our loved ones with an unforgettable treat.

* 2 large egg yolks

The lemon curd tarts recipe requires several key ingredients to create a tangy and sweet filling, one of which are **2 large egg yolks**.

Egg yolks play a crucial role in emulsifying the mixture of butter, sugar, lemon juice, and eggs, allowing it to thicken properly and maintain its stability.

When selecting egg yolks for this recipe, it’s essential to choose high-quality ingredients that are fresh and of good quality. The **yolks** should be firm and have a rich yellow color, indicating their freshness and richness in flavor.

The fat content in the egg yolks helps to enrich the flavor of the lemon curd and gives it a silky smooth texture. This is especially important when making lemon tarts, as the filling should be creamy and spreadable.

To properly utilize the **2 large egg yolks**, separate them from the egg whites and whisk them together with the sugar until well combined. The whisking process helps to incorporate air into the mixture, which aids in its emulsification and texture.

When adding the egg yolks to the lemon juice and butter mixture, ensure that the heat is not too high, as this can cause the eggs to scramble and result in a curd with an unpleasant texture. A gentle simmer or a bain-marie setup should be used to prevent the eggs from scrambling.

In summary, **2 large egg yolks** are a vital component of the lemon curd tarts recipe, providing richness, flavor, and structure to the filling. Their proper incorporation into the mixture is crucial in achieving the desired texture and taste of the lemon curd, making them an essential ingredient in any baker’s repertoire.

* 1 tsp vanilla extract

Vanilla extract is a common ingredient used to add flavor to many baked goods and desserts, including the Lemon Curd Tarts recipe.

In the case of this specific recipe, vanilla extract serves several purposes beyond just adding its distinctive sweet and creamy flavor profile.

Firstly, vanilla extract helps to balance out the tartness and brightness that the lemon juice brings to the curd filling, preventing it from becoming too overpowering or one-dimensional.

The sweetness of the vanilla also plays off nicely against the tangy, citrusy flavors of the lemon, creating a delightful harmony of taste that will appeal to many different palates.

Furthermore, vanilla extract can help to enhance the overall aroma and fragrance of the curd filling, making it more inviting and appealing to the senses.

This is because vanilla has a distinctive sweet and creamy scent that complements the lemon perfectly, without overpowering or dominating it.

In terms of the actual quantity used in this recipe, 1 teaspoon of vanilla extract is a moderate amount, which provides enough flavor without becoming overpowering or overwhelming the other ingredients.

* 1 1/4 cups (160g) allpurpose flour

All-purpose flour, a staple ingredient in baking, serves as the foundation for the pastry crust in Lemon Curd Tarts. It’s crucial to note that the type and quality of flour used can significantly impact the final texture and flavor of the tarts.

The recipe calls for 1 1/4 cups (160g) of all-purpose flour. This amount may seem substantial, but it’s essential for creating a flaky and delicate pastry crust that will hold its shape when filled with lemon curd.

Here are some key characteristics of the all-purpose flour used in this recipe:

• Protein content: All-purpose flour typically has a protein content between 8-12%. This moderate level of protein helps to create a balance between strength and tenderness in the dough.
• Gluten development: The gluten network in all-purpose flour is well-developed, allowing for the formation of strong, elastic strands that give the pastry crust its structure and texture.

The use of all-purpose flour in Lemon Curd Tarts serves several purposes:

• Structural integrity: The flour helps to create a strong, yet delicate, pastry crust that can hold its shape and support the weight of the lemon curd filling.
• Texture: The all-purpose flour contributes to the tender, flaky texture of the pastry crust, making it a delight to bite into.

In summary, all-purpose flour is an essential ingredient in Lemon Curd Tarts, providing structure, texture, and flavor to the pastry crust. Its moderate protein content and well-developed gluten network make it ideal for creating a delicate, yet strong, pastry that complements the tangy lemon curd filling.

* 1/4 tsp salt

To make a delicious Lemon Curd Tarts recipe, you will need to gather the following ingredients:

1. 1 3/4 cups all-purpose flour
2. 1 tsp baking powder
3. 1/2 tsp salt (this is where we come in – only 1/4 tsp of this ingredient)
4. 1/2 cup cold unsalted butter, cut into small pieces
5. 1/4 cup granulated sugar
6. 1 large egg, lightly beaten (for the egg wash)
7. Freshly squeezed juice of 2 lemons (about 1/2 cup)
8. 1/2 cup granulated sugar
9. 4 large egg yolks
10. 1 tsp grated lemon zest
11. Puff pastry, thawed (for the tart crusts)
12. Fresh berries or edible flowers (optional, for garnish)

The salt used in this recipe plays a crucial role in enhancing the flavors of the other ingredients. With only 1/4 tsp required, it’s easy to see that its presence is subtle yet significant.

Instructions

Make the Lemon Curd

To make delicious lemon curd tarts, start by preheating your oven to 375°F (190°C). While that’s heating up, let’s get started on making the lemon curd.

Lemon Curd Ingredients:

• 3 large egg yolks
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) freshly squeezed lemon juice
• 1/4 cup (60g) unsalted butter, softened
• 1 teaspoon grated lemon zest
• Salt to taste (about 1/8 teaspoon)

Now, let’s mix the egg yolks and sugar in a medium saucepan until pale yellow and thick. Whisk continuously over low heat for about 5-7 minutes or until the mixture coats the back of your spoon.

Adding Lemon Juice and Butter:

1. Add the lemon juice and whisk well to combine. Be careful, as this will thicken up quickly!
2. Pour in the softened butter and continue whisking until smooth and creamy.
3. Squeeze in the grated lemon zest for extra lemon flavor and a pop of yellow color.

Finally, season with salt to balance out the sweetness. Remove from heat and let it cool slightly before straining through a fine-mesh sieve into an airtight container.

Preparing the Tarts:

• Roll out your favorite shortcrust pastry (homemade or store-bought) to about 1/4 inch (6mm) thickness.
• Cut out circles of dough using a cookie cutter or glass. Gather any leftover dough, re-roll it, and cut more circles.
• Place the dough circles into a mini muffin tin, pressing them gently into each cup to create small tart shells.

  Baking the Tarts:

  1. Prick the base of each tart shell with a fork to prevent it from bubbling up during baking.
  2. Pour about 1-2 teaspoons of lemon curd into each pre-baked tart shell (depending on size).

  Serving:

  • Bake the tarts for an additional 10-15 minutes at 375°F (190°C) until the pastry is golden brown and the filling slightly puffed.
  • Allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

  Enjoy your delicious Lemon Curd Tarts:

  You can serve these tarts at room temperature or chilled, garnished with fresh lemon zest and a drizzle of honey if desired. Perfect as an afternoon treat or dessert for any occasion!

  * In a medium saucepan, whisk together sugar, lemon juice, and butter until the sugar dissolves.

  Instructions for preparing lemon curd tarts often begin with a series of steps that are crucial to the final outcome of the dish. One such step involves combining sugar, lemon juice, and butter in a medium saucepan.

  The process starts by placing the ingredients into the saucepan: granulated sugar is added along with freshly squeezed lemon juice and softened butter. At this stage, it’s essential to use unsalted butter for the best flavor balance.

  The mixture then requires whisking until the sugar dissolves completely. This step is vital in preventing grainy texture in the final product. It’s also necessary to use a medium saucepan as specified, as large pans can lead to uneven heating, affecting the sugar dissolution process.

  Whisking should be performed thoroughly and consistently throughout this step until no visible grains of sugar remain in the mixture. This may take some time, but patience is essential for achieving a smooth texture that’s characteristic of high-quality lemon curd tarts.

  * In a small bowl, whisk together egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the warm lemon mixture into the eggs, whisking constantly.

  Instructions are a crucial component of any recipe, as they provide a clear and concise guide for achieving success. In the case of the Lemon Curd Tarts Recipe, instructions play a particularly important role in ensuring that each tart turns out perfectly, with a rich and tangy filling, a crumbly crust, and a delicate balance of flavors.

  One of the key instructions in this recipe is to whisk together egg yolks and vanilla extract. This step is essential for creating a smooth and creamy texture, as well as adding a subtle depth of flavor. The use of vanilla extract adds a hint of warmth and sweetness, which complements the brightness of the lemon perfectly.

  Tempering the egg yolks is another critical instruction in this recipe. This process involves slowly pouring the warm lemon mixture into the eggs, while whisking constantly. This helps to prevent the eggs from scrambling or becoming too hot, which would result in a curdled or separated texture. Instead, the eggs are gently warmed and mixed with the lemon juice, creating a smooth and silky consistency.

  Another important instruction is to cook the lemon mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. This step requires patience and attention, as the mixture must be stirred frequently to prevent scorching or burning. The end result should be a rich and tangy filling, with a smooth and velvety texture.

  Finally, assembling the tarts is an important instruction in this recipe. To do this, spoon the lemon curd into pre-baked tart shells, and top with whipped cream or meringue if desired. This adds a decorative touch to each tart, as well as providing a nice contrast in texture.

  In conclusion, instructions are a vital part of any recipe, particularly in the Lemon Curd Tarts Recipe. By following these clear and concise steps, anyone can achieve success and create delicious and visually appealing tarts that are sure to impress friends and family.

  * Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the curd thickens and coats the back of a spoon.

  Instructions on preparing the perfect lemon curd are essential to achieving a delightful and tangy filling for your tarts. Understanding the process will help you create a smooth and creamy mixture that will surely impress your guests.

  The first step in making lemon curd is to mix together butter, sugar, eggs, and lemon juice in a saucepan. This mixture should be whisked until it’s well combined, creating a uniform consistency. It’s crucial to note that the heat at this stage should be low, as high temperatures can cause the eggs to scramble, resulting in an unpleasant texture.

  Next, add the grated zest of one lemon and a pinch of salt to the mixture, stirring gently to avoid any lumps from forming. The addition of salt enhances the flavor of the lemon, allowing it to shine through in the finished curd.

  Once the mixture has been combined, place the saucepan over medium heat and cook, stirring constantly, until the curd thickens and coats the back of a spoon. This process can be time-consuming, but patience is essential, as an undercooked or overcooked lemon curd can affect the overall taste and texture.

  Stirring constantly ensures that the mixture cooks evenly, preventing it from sticking to the bottom of the saucepan or developing hotspots. Monitor the temperature carefully, removing the saucepan from the heat if you notice any signs of boiling or foaming.

  To check if the lemon curd has thickened sufficiently, perform the ‘coat the back of a spoon test’. Remove a small amount of the mixture and place it on the back of a spoon. If the mixture holds its shape and coats the spoon evenly, it’s ready to be used in your tarts.

  Tart Assembly

  Press the Pastry Dough

  To create the perfect Lemon Curd Tarts, it’s essential to work with a well-made pastry dough that provides a flaky and delicate crust. Here’s a step-by-step guide on how to press the pastry dough:

  **Why Pressing is Essential

  • Promotes even layering of dough
  • Helps prevent shrinkage during baking
  • Ensures a flaky and tender texture
  • Prevents the formation of air pockets, which can cause uneven browning

  **Pressing the Pastry Dough: A Step-by-Step Guide

  To press your pastry dough effectively, follow these steps:

  1. Roll out the chilled pastry dough to a thickness of about 1/8 inch (3 mm) on a lightly floured surface.

  2. Use your fingertips to gently press down on the dough, working from the center outward in all directions. This helps to relax the gluten and creates an even layer.

  3. Place your rolling pin over the dough and use gentle pressure to roll it out to the desired size. Be careful not to apply too much pressure, which can cause the dough to tear.

  4. Carefully transfer the pressed pastry dough to a tart pan with a removable bottom, gently pressing it into the corners of the pan.

  5. Trim any excess dough from the edges and press the dough into the corners of the pan, making sure to seal any gaps.

  **Tips for Pressing Pastry Dough

  • Maintain a cool temperature while working with pastry dough to prevent it from becoming too soft or fragile.
  • Don’t overwork the dough, as this can lead to a tough and dense texture.
  • If you notice any tears in the dough, use a small amount of cold water to seal them before continuing.

  By following these steps and tips, you’ll be able to create a beautifully pressed pastry dough that will provide the perfect base for your Lemon Curd Tarts.

  * Preheat oven to 375°F (190°C). Roll out the pastry dough on a lightly floured surface to about 1/4inch thickness. Cut into 12 equal squares.

  Tart Assembly involves several steps that require precision and attention to detail. The process begins with preheating the oven to 375°F (190°C), which ensures that it reaches a consistent temperature for baking the tarts.

  Next, the pastry dough needs to be rolled out on a lightly floured surface to about 1/4 inch thickness. This is crucial as it affects the texture and structure of the crust. The dough should be evenly spread out without any folds or creases, making it easier to cut into desired shapes.

  For this recipe, the pastry dough needs to be cut into 12 equal squares. To achieve uniformity, a ruler or a straightedge can be used to guide the cutting tool. This will help in getting perfectly sized squares that are identical in shape and size.

  Each square of pastry dough represents one individual tart, which means there should be 12 separate tarts for this recipe. The process of assembling these squares is where the magic happens, as they’re transformed into beautifully baked Lemon Curd Tarts.

  The assembled tarts will then need to be placed on a baking sheet lined with parchment paper, leaving some space between each tart to allow for even baking and expansion during cooking. This careful attention to detail ensures that each tart turns out perfectly golden brown and deliciously flavorful.

  * Press each square into a mini tart pan, trimming excess dough from edges. Prick the bottom with a fork to prevent bubbles during baking.

  One of the key steps in making lemon curd tarts is creating the tart assembly, which involves shaping and preparing the dough for baking.

  The first part of this process begins with pressing each square of dough into a mini tart pan. This requires some finesse, as the goal is to evenly distribute the dough around the edges of the pan while also ensuring that it doesn’t stretch or tear. To achieve this, start by placing the square of dough over the center of the mini tart pan and then gently press it into place using your fingers or a small rolling pin.

  As you press the dough into the pan, be sure to trim any excess dough from the edges. This will help prevent the crust from becoming too thick or developing an uneven texture during baking.

  Once the dough is in place and the excess has been trimmed away, prick the bottom of each tart with a fork to create small holes. This step may seem unnecessary, but it serves an important purpose: preventing bubbles from forming on the surface of the crust as they bake.

  Bubbles can be a common issue when baking mini tarts, and they can lead to uneven texture and appearance. By creating small holes in the bottom of each tart, you allow any excess air to escape during baking, resulting in a smooth and even finish.

  * Fill the tarts with a spoonful of lemon curd and smooth the top with a spatula.

  The final step in assembling the Lemon Curd Tarts is to fill them with a generous spoonful of the freshly made lemon curd, taking care not to overfill them so that they become too messy and difficult to handle.

  Using a clean and sturdy spatula, gently smooth out the top of the lemon curd to create an even surface. This will help the tart shells hold their shape and prevent any excess lemon curd from spilling over the edges when they’re cut into later.

  Making sure not to press too hard on the filling with the spatula, which can cause it to break through the pastry crust, instead use a gentle pressing motion to coax the lemon curd into an even layer that covers about 3/4 of the tart shell’s surface.

  The smoothness and evenness of this layer will also help create a visually appealing presentation when the tarts are finally served. To achieve a silky-smooth finish, it’s essential not to overmix or over-smooth the lemon curd as you assemble the tarts, as this can introduce air pockets that compromise the texture and appearance.

  It may be helpful to use a small offset spatula for this step, which will enable you to create a precise and smooth layer without any imperfections. Once you’ve filled and smoothed out the lemon curd in each tart shell, place them on a baking sheet lined with parchment paper or a silicone mat.

  Make sure they are evenly spaced and secure any stray pastry scraps or crumbs as needed to prevent them from getting damaged during storage or transport later on. At this point, you’re almost ready to finish off your Lemon Curd Tarts by baking the pastry shells until golden brown and serving with a dollop of whipped cream if desired.

  * Bake for 2025 minutes or until the pastry is golden brown and the filling is set.

  Tart Assembly, a crucial step in creating beautiful and delicious Lemon Curd Tarts. To assemble these stunning treats, you’ll need to combine a **shortcrust pastry** crust with a vibrant lemon curd filling.

  The shortcrust pastry crust is typically made from a mixture of flour, butter or oil, and water. It’s rolled out to the desired thickness and cut into small squares or circles to fit into the tart pans.

  The lemon curd filling, on the other hand, is a tangy and sweet spread made from *lemons*, sugar, eggs, and butter. The mixture is cooked until it thickens and develops a smooth consistency.

  To assemble the tarts, fill each pastry shell with a generous spoonful of lemon curd. You can also top the filling with fresh fruit, such as raspberries or blueberries, for added flavor and visual appeal.

  It’s worth noting that you should not overfill the tarts, as the lemon curd will set and expand during baking. Leave a small border around the edges of the pastry to ensure it doesn’t overflow during the baking process.

  Bake for 2025 minutes or until the pastry is golden brown and the filling is set. This may seem like an unusually long time, but trust us – these tarts are worth the wait! The combination of a crumbly crust and a tangy, sweet filling will make them a hit with anyone who tries them.

  * Allow the tarts to cool completely on a wire rack before serving.

  The process of assembling tart shells and lemon curd filling is an essential step in creating delicious lemon curd tarts.

  Below are the steps to assemble the tart shells and fill them with lemon curd:

  1. Firm up the edges: To ensure that the tart shells hold their shape, use a fork to gently press the edges of each shell. This will help prevent them from becoming misshapen during the filling process.

  2. Fill with lemon curd: Using a spoon or piping bag, carefully fill each tart shell with lemon curd, leaving about 1/2 inch of space at the top for the whipped cream (if using).

  Tips to consider:

  • Make sure not to overfill the tarts, as this can cause them to become soggy.

  • Use a gentle touch when handling the tarts to avoid damaging the delicate pastry shells.

  The next step is to allow the tarts to cool completely on a wire rack before serving. This ensures that the filling sets properly and the pastry shell remains crunchy.