Lemon Curd Tartlets – Step into the world of Lemon Curd Tartlets. A dessert that brings together a mix of tangy lemon curd. Nestled in a buttery crumbly crust. With ingredients such, as grated lemon zest, lemon juice, graham crackers, and unsalted butter. This recipe showcases how simple yet high-quality elements can combine to create a dessert that is both invigorating and decadent.
The first time I decided to make these Lemon Curd Tartlets was on a sunny afternoon. When I was craving something light yet satisfying. I can still recall the kitchen being filled with the aroma of lemons and butter. A fragrance that now always brings me feelings of comfort and happiness. Surprisingly, my husband. Who usually favors chocolate. Was captivated by the balance of sweetness and tang in these tartlets. My child couldn’t help to smile with lemon curd all over their face. While declaring it their new favorite treat. This recipe has now become a memory. Is often requested at our family get-togethers.
What makes this Lemon Curd Tartlets truly stand out?
What makes these Lemon Curd Tartlets stand out? Well for starters it’s the lemon curd. Fresh, tangy, and absolutely divine. Far superior to any store-bought version. The crust itself is crafted from crushed graham crackers. Provides a contrast, with its buttery and crumbly texture. Finally, this recipe is incredibly adaptable. These little tarts are perfect, for any event. Whether it’s an afternoon gathering or a fancy dinner soirée.
What You Need To Make This Lemon Curd Tartlets Recipe?
Graham Crackers: They’re not the base of our tarts. They mark the beginning of our flavor adventure. Crushing them elevates crackers into the cornerstone of something special. Setting the scene for the lemony enchantment ahead.
Unsalted Butter: This acts as the binding agent, for our crust. Imparting a decadent melt-in-your-mouth texture. It’s like a hug that envelops the flavors in a buttery cocoon. Allowing the lemon to take the stage.
Granulated Sugar: Here comes our touch of sweetness meticulously measured to complement the tanginess of lemon. It’s all about achieving balance, in our tartlets. Ensuring each bite hits the notes.
Eggs and Egg Yolks: These form the foundation of our filling. Providing it with structure and a velvety smoothness that’s truly delightful. The yolks. Especially contributes a richness that makes the lemon curd irresistibly creamy.
Fresh Lemon Zest and Juice: The essence and spirit of our tarts. The zest imparts a citrus fragrance. While the juice delivers that kick. Awakening your taste buds. Together they evoke memories of days and life’s simple pleasures.
Steps To Make Lemon Curd Tartlets:
Step 1: Let’s get started by preheating your oven to 350°F. Place paper liners in a muffin tray and lightly spray them. Combine crushed graham crackers, melted butter, sugar and egg whites until mixed. Press this mixture into the muffin cups firmly to create your crusts. Bake until they turn brown then allow them to cool on a wire rack.
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Step 2: Now let’s move on to making the filling. In a saucepan whisk together eggs, yolks, sugar, butter, lemon zest and juice. Cook over medium heat until it thickens into a lemony curd. Strain this mixture, for a smooth texture.
Step 3: Once the curd is ready. Spoon it into each crust. Refrigerate until set. Serving these tartlets is like unveiling bites of sunshine, on a plate.
Tip:
One great tip to ensure that your Lemon Curd Tartlets are truly memorable is to use eggs that are at room temperature when making the lemon curd. This clever little trick can really make a difference! Room-temperature eggs blend in smoothly with the mixture. Resulting in a silky lemon curd without any lumps. It also helps the curd cook evenly. Preventing it from curdling. Or turning into scrambled eggs when exposed to heat.
So before you begin remember to take the eggs out of the refrigerator, in advance. And let them warm up to room temperature. This simple step enhances the texture of your lemon curd. Taking your tartlets from good, to outstanding.
Frequently Asked Questions:
Can I use bottled lemon juice instead of fresh?
Although fresh lemon juice is preferred for its flavor. Bottled juice can be an option when required. Just make sure to select a high-quality choice.
How long can I store these tartlets?
You can chill Lemon Curd Tartlets for up to 3 days. Recall to cover them. To hold their freshness and taste.
Can the crust be made with different types of biscuits?
You’re welcome to test out types of biscuits for the crust. Just keep the proportion of crumbs to butter for that perfect consistency.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Curd Tartlets
Ingredients
For the Crust:
- 3 c of finely crushed graham crackers approximately 18 crackers
- ⅓ c of unsalted butter melted
- ¼ c of granulated sugar
- 3 large egg whites lightly beaten
For the Filling:
- 2 large eggs
- 2 large egg yolks
- ½ c of granulated sugar
- ⅓ c of cold unsalted butter 2 2/3 ounces, cubed
- 1 ½ tbsp of freshly grated lemon zest
- ½ c of fresh lemon juice
Instructions
- Start by preheating your oven to 350°F (177°C) and preparing a 12-cup muffin tray, with paper liners and a light spray of cooking oil.
- Combine 3 cups of graham cracker crumbs, ⅓ cup of butter, ¼ cup of sugar and 3 beaten egg whites in a bowl until thoroughly mixed.
- Scoop around 3 tablespoons of this mixture into each muffin cup. Pressing it down firmly to create the crusts along the bottom and up the sides.
- Bake for 12 minutes until the crusts are firm and lightly browned. Allow them to cool on a wire rack for 10 minutes before removing them from the pan and discarding the liners.
- Next in a saucepan whisk together 2 eggs, 2 egg yolks, ½ cup sugar, cubed butter (⅓ cup) lemon zest (1½ tablespoons), and lemon juice (½ cup).
- Cook this mixture over medium heat while stirring continuously until it thickens which should take 5 minutes. Strain it into another bowl for a smooth consistency.
- Now evenly distribute the lemon curd among the crusts. 2 tablespoons, per crust.
- Refrigerate the tartlets for an hour until they are set.
- Once chilled savor your Lemon Curd Tartlets!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
