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Lemon curd tartlets with candied lemon rind
Lemon curd tartlets with candied lemon rind
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Luscious lemon tartlets with zesty curd and candied rind topping.
Ingredients:
  • 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed, quartered
  • 80g butter
  • 155g (3/4 cup) caster sugar
  • 2 eggs, lightly whisked
  • 60ml (1/4 cup) fresh lemon juice
  • 2 lemons
  • 70g (1/3 cup) caster sugar
  • 200ml cold water
Instructions:
  • Preheat the oven to 200C. Line eight round 7cm fluted tart tins with pastry, trimming any excess. Chill in the fridge for 15 minutes.
  • Line pastry bases with baking paper and fill with pastry weights, rice, or dried beans. Bake on a tray in a preheated oven for 10 minutes. Remove paper and weights. Continue to bake for another 10 minutes until golden. Let cool for 30 minutes before using.
  • Using an electric beater, beat the butter in a medium heatproof bowl until pale. Gradually add the sugar and beat until creamy. Mix in the egg until well combined, then stir in the lemon juice.
  • Using a heatproof bowl, set the butter mixture over a saucepan of simmering water (ensure bowl doesn't touch the water). Stir with a wooden spoon constantly for 10 minutes until mixture thickens and coats the back of the spoon. Take off heat and let cool for 5 minutes. Cover with plastic wrap and refrigerate for 1 hour to chill.
  • For the candied lemon rind, zest the lemons for long strands of rind. Alternatively, peel the skin off with a vegetable peeler, remove the pith, and cut into thin strands. Line a baking tray, combine rind, sugar, and water in a saucepan, cook until sugar dissolves, then boil. Simmer on low for 10 minutes until rind is translucent. Spread rind in a single layer on the tray, let it set for 5 minutes.
  • Distribute the lemon curd evenly into pastry cases and garnish with candied lemon rind before serving.

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