Lemon Curd Tartlets Food

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LEMON CURD TARTLETS



Lemon Curd Tartlets image

These Lemon Curd Tartlets are a delicious and fancy little dessert to serve for a party or afternoon tea. Buttery, crunchy and oh so tangy, these Mini Lemon Tarts combine a homemade shortcrust pastry and creamy lemon curd into a delicious bite!

Provided by A Baking Journey

Categories     afternoon tea     Dessert

Number Of Ingredients 10

250 gr (1 2/3 cup) AP / Plain Flour
50 gr (1/2 cup) Icing Sugar (sifted)
1 pinch Fine Salt
120 gr (1/2 cup) Unsalted Butter (cold)
1 Egg (at room temperature)
4 Egg Yolks
100 gr (1/2 cup) Caster Sugar (or fine white granulated sugar)
125 ml (1/2 cup) Lemon Juice (about 3 large lemons)
75 gr (5 tbsp) Unsalted Butter (at room temperature)
1 Lemon Zest (optional)

Steps:

  • Place the Flour, Icing Sugar and Salt in the bowl of your Food Processor and pulse to mix (see note 1 if making by hands). Add the cold Butter cut into small cubes, then mix to get very small crumbs.
  • Whisk the egg in a separate bowl and add it to the food processor. Slowly pusle until a dough starts to come together (see note 2).
  • Bring the dough together into a ball and roll between two sheets of baking paper to be about 3mm or 1/8inch thick. Place on a flat tray and leave in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
  • Remove the baking paper and cut out small rounds of pastry using a round or fluted cookie cutter (see note 3). Gently slide each piece of dough into a muffin pan, pressing on the bottom and the edges to remove any air bubbles that could be trapped under the pastry. Prick the bottom with a fork and place back in the fridge to rest and chill for at least 1 hour, or up to 24 hours.
  • Preheat your oven on 160'C/325'F and place the muffin pan in the freezer while the oven is preheating.
  • Line each tartlet shells with a small piece of baking paper and fill with baking beads, rice or beans. Bake for 15 minutes, then remove the weights and baking paper and bake for another 15 minutes, or until golden and dry to the touch. Set aside to cool down completely.
  • Place the Egg Yolks, Sugar and Lemon Juice in a small pot. Whisk to combine then turn on very low to low heat. Whisk for a few minutes or until the liquid looks like it is starting to thicken - about 3 to 5 minutes.
  • Cut the butter into small cubes and slowly add them to the pot. Whisk until melted and combined each time before adding more. Add the Lemon Zest
  • Cook on low heat for 5 to 15 minutes or until the curd has thickened. Continuously whisk to avoid lumps (see note 4).
  • To check if the curd is cooked, dip the back of a spoon into the curd then draw a line in the curd with your fingers (be careful, it will be hot). Tip the spoon down and check if any of the curd is dripping down over the clear line. If the line stays clear, the curd is ready. If the curd pours over the line, it needs to cook for longer.
  • While still warm, pour the curd into the tartlet shells. Gently tap each tartlet against a hard surface to remove any air bubbles, then place in the fridge to set for at least 2 to 3 hours (see note 5).

Nutrition Facts : Calories 179 kcal, Carbohydrate 20 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 9 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

LEMON CURD



Lemon Curd image

Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network Ñ it's the perfect filling for cakes, pastries and tarts.

Provided by Ina Garten

Categories     dessert

Time 30m

Yield 3 cups

Number Of Ingredients 6

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Steps:

  • Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
  • Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CURD TARTLETS



Lemon Curd Tartlets image

This has been in my party recipe collection for over 30 years and never fails to satisfy my guests. I can always rely on these fancy treats to please even the fussiest in the crowdt. -Jessica Feist, Pewaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 tartlets.

Number Of Ingredients 7

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 tablespoon grated lemon zest
1/4 cup butter, cubed
1 package (1.9 ounces) frozen miniature phyllo tart shells, thawed
Fresh raspberries, mint leaves and/or sweetened whipped cream, optional

Steps:

  • In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled., Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint and/or cream if desired. Refrigerate leftovers.

Nutrition Facts : Calories 115 calories, Fat 5g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 45mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

LEMON CURD TARTS



Lemon Curd Tarts image

These lemon curd tarts are a staple dessert at my tea parties. I can make them quickly without even measuring the ingredients using a pastry bag to fill the small shells. The crust remains crunchy for several hours, so I make them early the morning of the tea and then refrigerate them. I also serve these at wedding and baby showers. For variation, you can place 1/4 teaspoon raspberry spread underneath the lemon curd and garnish with a fresh raspberry, omitting the cinnamon. Another variation is to use lime curd instead of lemon, both of which can be found in the baking aisle of the grocery store.

Provided by Paula

Categories     Desserts     Pies     Tarts

Time 10m

Yield 15

Number Of Ingredients 4

¼ cup lemon curd
1 (1.9 ounce) container frozen miniature phyllo shells, thawed
½ cup frozen whipped topping, thawed
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

Nutrition Facts : Calories 43 calories, Carbohydrate 6.3 g, Cholesterol 3.4 mg, Fat 1.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 13 mg, Sugar 3.5 g

LEMON-CURD TART



Lemon-Curd Tart image

The creamy lemon tart recipe takes advantage of peak lemon season.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h30m

Number Of Ingredients 6

4 large eggs, plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
Salt
10 tablespoons unsalted butter, cut into pieces
Press-In Crust for Lemon Curd Tart

Steps:

  • In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter.
  • Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, about 8 to 10 minutes.
  • Pour curd through a fine-mesh sieve into cooled crust. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

LEMON CURD TARTLETS



Lemon Curd Tartlets image

From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time.

Provided by Halcyon Eve

Categories     Tarts

Time 35m

Yield 15 tartlets

Number Of Ingredients 9

3 large eggs
1 cup sugar
1/2 cup lemon juice
1 teaspoon grated lemon peel (colored part only, no white part)
1/4 cup unsalted butter, cubed
1 (2 ounce) package frozen miniature phyllo tart shells, thawed
fresh raspberry
mint leaf
sweetened whipped cream

Steps:

  • In a small, heavy saucepan over medium heat, whisk eggs, sugar, lemon juice, and lemon peel until blended.
  • Add butter and cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon.
  • Transfer lemon curd to a small bowl and cool for 10 minutes. Cover and refrigerate until chilled.
  • Just before serving, spoon lemon curd into tart shells. Garnish with raspberries, mint leaves, and/or whipped cream, if desired. Refrigerate leftovers.

LEMON CURD TART



Lemon Curd Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 1 (9 or 10-inch) tart

Number Of Ingredients 10

12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt

Steps:

  • Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
  • Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
  • Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.
  • Fill the tart shell with warm lemon curd and allow to set at room temperature.

FRUIT TARTLETS WITH LEMON CURD



Fruit Tartlets With Lemon Curd image

My husband's friend's mom made these throughout his childhood. She would set out bowls of fillings and whipped cream and let everyone make his own tart. Luckily she is not one of those people who doesn't share recipes! These are very light and fresh tasting and are great for entertaining. The tarts can be made up to 3 weeks ahead (stored in tin). I always make the lemon filling and a couple of others to add variety. You can used canned pie filling if desired.

Provided by Roxygirl in Colorado

Categories     Tarts

Time 50m

Yield 70 tarts

Number Of Ingredients 10

1 cup butter, cut into small cubes
1 cup sugar
1 egg
3 cups all-purpose flour
1 teaspoon almond extract
1/2 cup butter
2 whole eggs
2 egg yolks
1 cup sugar
2 lemons, juice of

Steps:

  • Tart shells:.
  • Combine like a pie crust, either by hand or processor.
  • If using processor, place flour, sugar, butter, and pulse until butter is in small pieces like peas.
  • Whisk egg and almond extract together and pour into feed tube.
  • Process until dough comes together in a ball.
  • Wrap in plastic and store in refrigerator until ready to use.
  • When ready to bake, form dough( I use my small cookie scoop to form dough) into tiny balls and press into lightly greased mini tart pans (I use about 2 inch pans in assorted shapes).
  • Bake at 350 degrees for 12-15 minutes or till light brown.
  • Lemon filling:.
  • Melt butter in top of double boiler pan.
  • Add sugar, lemon juice, and eggs and yolks.
  • Cook on low until thick, stirring constantly.
  • Filling should be like thick pudding.
  • To assemble tarts with filling:.
  • Put lemon filling into the cooled tart shells and garnish with whipped cream (if desired).

Nutrition Facts : Calories 81.3, Fat 4.3, SaturatedFat 2.6, Cholesterol 24.2, Sodium 31.1, Carbohydrate 10, Fiber 0.1, Sugar 5.8, Protein 0.9

LEMON CURD CREAM TART



Lemon curd cream tart image

Make and share this Lemon curd cream tart recipe from Food.com.

Provided by Hey Jude

Categories     Tarts

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup gingersnap crumbs, about 14 gingersnaps
2 tablespoons butter, melted
1 tablespoon sugar
2 eggs
2 egg yolks
1 cup sugar, divided
1/2 cup lemon juice
6 tablespoons butter, cut into small chunks
3/4 cup whipping cream
3 large strawberries

Steps:

  • Preheat oven to 325°.
  • To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
  • Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
  • To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
  • Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
  • Remove the curd from the heat.
  • If it's lumpy, strain through a wire strainer.
  • Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
  • Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
  • Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

Nutrition Facts : Calories 813.5, Fat 48.3, SaturatedFat 27.4, Cholesterol 322.4, Sodium 497.8, Carbohydrate 91.2, Fiber 1.3, Sugar 63.2, Protein 8.1

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