Irresistible Lemon Curd Tartlets with Caramelized Zest

Lemon Curd Tartlets
Category: Desserts | Serves: 8

Ingredients:

Instructions:

Step 1: Preparing the Tart Dough

1. Mixing the Dough:

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   • In a stand mixer bowl, combine the cold unsalted butter with 150g of sugar. Mix until fully incorporated.
   • Gradually add the 300g of 00 flour and lemon zest to the butter and sugar mixture. Continue mixing until the dough starts coming together.
   • Add the 2 whole eggs to the dough and mix until fully incorporated.

2. Kneading the Dough:

   • Transfer the dough onto a wooden surface and knead it by hand to form a smooth dough ball.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

Step 2: Making the Lemon Curd

1. Prepare the Lemon Zest and Cornstarch:

   • Grate the zest of 3 lemons and set aside.
   • Sift the 30g of cornstarch into a bowl to remove any lumps.

2. Making the Lemon Curd:

   • In a heatproof bowl, add the lemon zest and cornstarch. Cut the butter into small pieces and add to the bowl.
   • Place the bowl over a double boiler and melt the butter gently, stirring occasionally. Once melted, add the 220g of sugar and continue stirring.
   • When the mixture thickens and no longer runs, remove from heat.
   • Using a fine-mesh strainer, strain the lemon mixture into another bowl to remove the lemon zest and any lumps. Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate.

Step 3: Shaping and Baking the Tartlet Shells

1. Roll the Dough:

   • After chilling, roll the dough out on a lightly floured surface to about 6mm thickness. Be sure to use only as much flour as necessary to prevent sticking.
   • Using a 9cm round cutter, cut out circles of dough.

2. Assembling the Tartlets:

   • Fit the dough circles into 7cm tartlet pans. Gently press down to form the tartlet shells, trimming any excess dough along the edges.
   • Poke the bottom of the tartlets with a fork to prevent puffing during baking.
   • Cut squares of parchment paper to fit each tartlet shell and place them inside. Fill with dry beans or ceramic pie weights to prevent the dough from shrinking during baking.

3. Baking the Tartlet Shells:

   • Bake the tartlet shells in a preheated oven at 165°C (329°F) for 30 minutes.
   • Remove the paper and weights, then return the tartlets to the oven at 170°C (338°F) for an additional 10 minutes to lightly brown the inside.
   • Once baked, allow the tartlets to cool completely.

Step 4: Assembling the Tartlets

1. Filling with Lemon Curd:

   • Transfer the chilled lemon curd into a piping bag.
   • Once the tartlet shells have cooled, pipe the lemon curd into each tartlet until it is filled to the top.

2. Caramelizing the Lemon Zest Garnish:

   • Using a vegetable peeler, carefully peel long strips of zest from a lemon.
   • Slice the zest into fine julienne strips.
   • Bring a small pot of water to a boil and briefly blanch the zest for about 30 seconds. Drain and let cool.
   • To caramelize, place the julienned lemon zest in a hot pan with 50g sugar and 30g water. Stir until the sugar has dissolved and the zest has become glossy and slightly golden.

3. Garnishing the Tartlets:

   • Once the tartlets are filled with lemon curd, arrange the caramelized lemon zest on top for a beautiful garnish.
   • Serve and enjoy these perfectly zesty and refreshing Lemon Curd Tartlets!

Tips & Notes:

• The lemon curd can be prepared ahead of time and kept in the fridge for a few days.
• For an extra touch, dust the tartlets with powdered sugar before serving for added sweetness and decoration.
• If you don’t have tartlet pans, muffin tins can work as an alternative, but adjust the baking time accordingly.

These delicious and tangy Lemon Curd Tartlets are sure to be a hit at any gathering. With a buttery, crumbly tart shell and smooth, rich lemon curd filling, they’re the perfect balance of sweet and tart, and they look as lovely as they taste! Enjoy your creation and share the joy of homemade desserts.