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Lemon curd tartlets
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Prep Time:
120 minutes
Cook Time:
25 minutes
Total Time:
145 minutes
Irresistible zesty lemon bites, great for hosting!
Ingredients:
  • 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 egg
  • 70.95 gm caster sugar
  • 1 tsp finely grated lemon rind
  • 42.00 gm lemon juice
  • 50g butter, chopped
  • finely grated lemon rind, to serve
Instructions:
  • To make lemon curd, combine egg, egg yolk, sugar, lemon rind, and lemon juice in a heavy-based saucepan. Whisk until smooth. Add butter and cook over medium heat for 7 to 8 minutes until thickened. Remove from heat and let it sit for 5 minutes. Transfer to a small bowl, cover with plastic wrap directly on the surface, and chill until cold.
  • Grease a 12-hole mini muffin pan. Cut 12 rounds from pastry using a 6.5cm cutter, then press into the pan and pierce the bases with a fork. Freeze for 10 to 15 minutes until firm.
  • Preheat oven to 180°C/160°C fan-forced. Bake pastry cases until light golden, about 15 to 16 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Place a generous amount of 2 1/2 teaspoons of zesty lemon curd into each pastry case. Garnish with fresh lemon rind and enjoy your delectable treats.

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