Ingredients for Lemon Curd Tartlets
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How to Make Lemon Curd Tartlets
- In a small, heavy-bottomed saucepan, whisk together 3 large eggs, 1/2 cup granulated sugar, 1/2 cup fresh lemon juice, and the zest of 1 lemon until well combined.
- Add 1/2 cup (1 stick) unsalted butter, cut into pieces. Cook over medium-low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Strain the lemon curd through a fine-mesh sieve into a small bowl to remove any lumps or zest bits. Let cool for 10 minutes.
- Cover and refrigerate the lemon curd until completely chilled (at least 2 hours).
- Fill store-bought or homemade mini tart shells with the chilled lemon curd.
- Garnish with fresh raspberries, mint leaves, and/or a dollop of whipped cream, if desired.
- Refrigerate any leftover tartlets.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
54g
Fat
11g
Carbs
4g
