Description
Delight in these mini Lemon Curd Tartlets, featuring a buttery shortcrust pastry filled with tangy homemade lemon curd and topped with a dusting of icing sugar. These bite-sized treats are perfect for any occasion!
Ingredients
Units
Scale
For the shortcrust pastry:
- 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) remove from the fridge 30 minutes before using
For the lemon curd:
- 4 medium Lemons juice and zest
- 200 g Caster sugar
- 4 medium Eggs room temperature
- 50 g Unsalted butter room temperature
For the decoration:
- 2 tbsp Icing sugar for dusting
Instructions
- Make the pastry cases – Generously grease a mini cupcake tray with butter. Unroll both packs of shortcrust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. Press the pastry cases into the mini cupcake tray, prick the bottom with a fork, and place in the fridge for 1 hour. Bake at 180°C fan / 200°C conventional for 15 minutes until golden brown. Cool and remove from tray.
- Meanwhile make the lemon curd – Combine lemon zest, juice, caster sugar, and butter in a saucepan. Heat and stir until sugar dissolves. Whisk eggs and add to the saucepan. Cook, stirring, until thickened. Strain through a sieve and cool.
- Fill the lemon tartlets – Dust pastry cases with icing sugar, fill with lemon curd, and chill to set.
Nutrition
- Serving Size: 1 tartlet
- Calories: 215 kcal
- Sugar: 15g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
