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Lemon curd tartlets

  • 2:00 Prep
  • 0:25 Cook
  • Makes 12
  • Advanced

Ingredients

  • 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed

Lemon curd

  • 1 egg
  • 1 egg yolk
  • 1/3 cup caster sugar
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 50g butter, chopped
  • finely grated lemon rind, to serve

Method

  • 1
    Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
  • 2
    Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
  • 3
    Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
  • 4
    Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.

Source: taste.com.au

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