Lemon Curd Tarts
Ingredients
- 12 mini tart shells about 2.5 inches, store-bought or homemade shortcrust
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons unsalted butter cubed
- whipped cream for garnish
- extra lemon zest for garnish
Instructions
- If baking your own shells, bake them blind at 375°F for 12 to 14 minutes until pale gold, then cool completely.
- Whisk the egg yolks, sugar, lemon juice and zest together in a heatproof bowl.
- Set the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water.
- Whisk constantly for 7 to 9 minutes, until the curd thickens enough to coat the back of a spoon.
- Test doneness by running a finger down the back of the spoon: the line should hold without the curd running back in.
- Remove from the heat and whisk in the butter, a few cubes at a time, until glossy and smooth.
- Strain the curd through a fine sieve into a bowl to catch any bits of cooked egg.
- Press plastic wrap directly onto the surface of the curd and chill for at least 1 hour, until fully cold and set.
- Spoon or pipe the cold curd into the baked tart shells, filling each almost to the rim.
- Top each tart with a small swirl of whipped cream and a curl of lemon zest just before serving.
Good to Know
The curd keeps up to a week in the fridge; make it days ahead and fill the shells the morning of so they stay crisp.