Lemon Tartlet Recipe and How to Make Fresh Lemon Curd
User Reviews
5
Lemon Tartlet Recipe and How to Make Fresh Lemon Curd
Description
The recipe uses pre-made shortbread tartlet shells filled with lemon curd prepared by whisking eggs and sugar together, then cooking with fresh lemon juice and cubed butter over a simmering water bath to gently thicken the mixture. Once the lemon curd is chilled, stiffly beaten sweetened heavy cream is piped over or alongside the curd in the tart shells, creating a light and creamy contrast to the tangy curd.
The textural contrast between the crisp shortbread shell and the smooth curd topped with airy whipped cream makes this dessert playful and fresh. The cooking method of gentle heat over water prevents curd from scrambling and ensures smoothness.
These tartlets can be prepared a day or two ahead, with lemon curd refrigerated until assembling. The whipped cream is best made fresh shortly before serving. The tartlets also freeze well individually in an airtight container and require only brief thawing when served, maintaining their texture and flavor.
Ingredients
- 1 package shortbread tartlet shell shells
For the filling:
- 2 egg large
- ½ cup sugar superfine
- 3 ½ oz butter cubed, unsalted
- ½ cup lemon juice fresh squeezed, about 2 lemons.
Whipped cream topping:
- 1 cup heavy cream
- 1 Tbsp confectioners sugar
Instructions
- Place a saucepan with water and bring it to a simmer over the stove. You can also use a double boiler if you own one.
- Place beaten eggs in a glass bowl, or double boiler bowl and slowly whisk in the sugar. Slowly add the lemon juice and the cubed butter.
- Place bowl over saucepan.
- Whisk constantly to combine all the ingredients well as the butter melts over the saucepan.
- Continue to stir until the mixture begins to thicken.
- When mixture is thick, remove from heat and allow chill in the refrigerator.
- Whip 1 cup of heavy cream with 1 Tbsp. confectioner's sugar until you have stiff peaks.
- Place lemon curd in a piping bag and pipe onto tartlets. Place the whipped cream in a piping bag and pipe over the curd.
- Keep in refrigerator until ready to serve.
Notes
- Lemon curd can be made 1–2 days ahead and stored chilled; assemble tartlets just before serving with freshly whipped cream.
- Tartlets freeze well when stored in a single layer in an airtight container; thaw about 10 minutes before serving.
- Store assembled tartlets in the refrigerator for 1–2 days; whipped cream softens after two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 61mg | 3% |
| Potassium | 35mg | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 19mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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