My tree is overflowing with beautiful lemons. I love decorating my table with them, I love squeezing them into my savory dishes to up the flavor but I especially love baking with them! I decided to try making Lemon Curd. It seems pretty intimidating but is actually pretty simple to make. The recipe will make enough for a dozen of tartlets with plenty of curd leftover to whip up some scones to serve with it.
First, prepare your lemon curd. If your children are around, let them juice the lemons using a citrus reamer. It is a great activity to keep little hands busy. You can make a contest to see who can juice the most juice. To maximize the amount of juice out of each lemon, roll a lemon on the counter, pressing firmly. You can also pop the lemon in the microwave for 10 seconds to release the juices. After you make the curd, store in a pretty air tight jar to share with your neighbor for coffee and scones.
Lemon Curd (adapted from Alton Brown)
- 6 egg yolks
- 1 cup sugar
- 3 lemons, juiced
- 1 tsp lemon zest
- 1 stick of butter, cut into cubes and chilled
Before you start, juice lemons to equal approximately 3/4 cup (add cold water if necessary). Zest lemon and set aside.
In a saucepan, combine egg yolks & sugar, whisking until smooth, about a minute. Over medium heat stir in lemon juice and lemon zest, stirring constantly for approximately 8 minutes until the mixtures thickens and coats a spoon. Remove from heat and stir in butter, 1 piece at a time letting each piece melt before adding the next piece.
Pour the cooled lemon curd into a air tight container. Store in the fridge until ready to use.
Next, prepare the tartlets. If you have a favorite pie dough recipe that you can quickly whip up, go ahead and use that. Otherwise, for simplicity, use a premed pie crust from a box. I suggest Pillsbury. You can purchase from the refrigerated section of the grocery store, near the butter.
Use a closer cookie cutter to cut out the individual tartlets. You will press each piece into a prepare mini muffin tin. You can brush with an egg wash if you like the crust to look lightly browned. Bake at 350 degrees for 12 minutes or until golden brown.
Immediately upon taking them out of the oven, quickly remove each tart shell and press gently onto a serving platter to flatten the bottom and let it cool. Be careful not to burn yourself. I think I have lost feeling in my fingers. Once they shells have cooled, fill with Lemon Curd, garnish with berry and sprinkle on powdered sugar. You can refrigerate and serve the next day. Once you pop one, you will not be able to stop, so I suggest compelling them right before you need to serve them.
Lemon Curd Tartlets
- 1 prepared pie crust
- Lemon Curd
- Flower Cookie cutter
- Mini Muffin Tin
- Confectioner's Sugar for dusting
Spray mini muffin tin with cooking spray.
Using cookie cutter, cut flower shapes into pre-made pie crust. Press each flower into muffin tin to form a little cup. Gently poke the bottom with a fork to prevent dough from rising. Bake at 350 degrees for 12 minutes. Immediately upon taking out of the oven, press each pie crust gently into a serving platter to flatten the bottom. Let cool.
Fill with Lemon Curd, garnish with a blueberry and sprinkle with powdered sugar.