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No. 0417 British Free recipe

Sunny Lemon Curd Tartlets

Crumbly oval shells hold a vivid, spoon-smooth lemon curd cooked on the stovetop with plenty of butter and zest. The curd is tart enough to make you pucker, balanced by the sweet biscuit crust. Keep them in the fridge for a tidy, individual dessert that suits bridal showers, picnics and tea trays.

4.0 from 1,416 cooks

Oval tartlets filled with bright yellow lemon curd surrounded by whole lemons and ivy
Photo: Skyler Ewing on Pexels
Prep
40 min
Cook
30 min
Total
1 hr 10 min
Serves
6
Level
Medium
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Method 7 steps

  1. Pulse the flour, powdered sugar and 1/2 cup cold butter to crumbs, add the yolk and 1 tbsp cold water and press into a dough. Chill 20 minutes.

  2. Roll the pastry thin, press into 6 oval or 4-inch tartlet tins, prick the bases and chill 10 minutes.

  3. Bake at 375 F for 14 to 16 minutes until evenly golden, then cool in the tins.

  4. Whisk the eggs, yolks, sugar, lemon juice, zest and salt in a saucepan over medium-low heat.

  5. Stir constantly for 7 to 9 minutes until the curd thickens enough to coat the back of a spoon and reaches about 170 F.

  6. Remove from the heat, whisk in the remaining 6 tbsp butter a piece at a time and strain.

  7. Pour the warm curd into the shells, smooth the tops and chill at least 2 hours until set.

Tap a step to mark it done.

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