Return to saucepan and cook over medium heat. While whisking, slowly pour hot lemon juice into the eggs. Meanwhile, whisk eggs and yolk in a medium bowl.Heat lemon juice over medium heat until hot but not boiling.Bake at 350° Fahrenheit for 20 minutes or until golden.Freeze for 30 minutes prior to baking to prevent shrinking. Cut the pastry into rounds with a cookie cutter** and press into mini muffin tins.Roll the dough out on a floured surface to 1/8-inch thick*.It might seem too dry at first, but as you mix it it will start to come together. Use your hands to work the mixture into a dough. Stir in the sugar and salt, then add the egg and stir with a fork until just combined.Cut the butter into the flour using a pastry cutter until the mixture resembles course breadcrumbs.Thanks so much for reading! For more Sweet in your life, you can find me on Instagram, Pinterest, and YouTube, or subscribe to receive a weekly email with new posts and musings from me.įollow my adventures and see more recipes on Instagram! Tartine Lemon Shaker Pie Mini Pavlovas with Lemon Curd Fig & Chèvre Appetizer Bites with Candied Lemon Lemon Ricotta Pancakes Dried Lemon Slices

Looking for other lemon recipes? Try these: When you’re ready to serve them, just spoon the lemon curd into the shells and you’re good to go! The lemon curd will keep in a sealed contained in the fridge for a week. The shells will keep at room temperature in an airtight container for 2-3 days.

🙂 Easy Make Ahead Dessert – Lemon TartletsĪs with so many of my recipes, these tartlets can be made ahead of time. Was it too damn delicious and you ate the whole thing before you made the tartlets? I recommend always starting with a double batch. Undercook it and it doesn’t thicken when you add the cream and butter? Just put it back on the stove and cook it until it does. Overcook the curd so small chunks start to form? Just strain it through a fine mesh strainer. Even if you mess up a step, there are ways to troubleshoot it to almost guarantee success every time. There are lots of recipes out there for lemon curd, but I’m hear to tell you this is the best one, and it’s so easy to make. Its sweet pastry dough is the perfect vessel for the best lemon curd you’ll ever have. This recipe is so versatile – tartlets make a great (two) bite-sized appetizer, a fun dessert, or a good dish to pass at a potluck. With multiple lemon desserts and these parting gifts, I probably overdid it a bit. With our backyard lemon tree making meyer lemons faster than we can pick them, everyone also got a handful of lemons as a parting gift. You’re telling me you don’t have dessert nights? You should definitely make them a regular thing – there’s nothing better than catching up with friends over sweet treats. Sweet pastry shells make the perfect container for the best lemon curd ever – it’s so silky and smooth.Īs Spring approaches, I just wanted to squeeze (no pun intended!) in one more lemon recipe! This was another recipe that I shared at a recent dessert night (remember those lemon curd pavlovas?).

Pinky Promise (Disclosure & Privacy Policy)Īn easy recipe for lemon tartlets with lemon curd.

Buzzfeed tasty lemon curd tart