Lemon Tartlet Recipe and How to Make Fresh Lemon Curd

Mini lemon curd tartlets with whipped cream. | ethnicspoon.com

Lemon Tartlet Recipe and How to Make Fresh Lemon Curd

Here is a super easy recipe to make fresh lemon curd step by step for some really tasty lemon tartlets. You can fill some store-bought shortbread crusts, top off with some whipped cream for an elegant dessert in a flash.

5 from 14 votes

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Course: Dessert

Cuisine: American

Keyword: easy dessert recipe, lemon curd

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 245kcal

Author: Analida Braeger

Ingredients

1 package shortbread tartlet shells

For the filling:

2 eggs large
½ cup sugar superfine
3 ½ oz unsalted butter cubed
½ cup lemon juice fresh squeezed, about 2 lemons.

Whipped cream topping:

1 cup heavy cream
1 Tbsp confectioner's sugar

Instructions

Place a saucepan with water and bring it to a simmer over the stove. You can also use a double boiler if you own one.
Place beaten eggs in a glass bowl, or double boiler bowl and slowly whisk in the sugar. Slowly add the lemon juice and the cubed butter.
Place bowl over saucepan.
Whisk constantly to combine all the ingredients well as the butter melts over the saucepan.
Continue to stir until the mixture begins to thicken.
When mixture is thick, remove from heat and allow chill in the refrigerator.
Whip 1 cup of heavy cream with 1 Tbsp. confectioner's sugar until you have stiff peaks.
Place lemon curd in a piping bag and pipe onto tartlets. Place the whipped cream in a piping bag and pipe over the curd.
Keep in refrigerator until ready to serve.

Notes

Frequently Asked Questions:

Can I make the lemon tartlets ahead of time? Yes, you can make the lemon curd 1-2 days in advance and keep it chilled in the refrigerator. I would make the whipped cream up fresh before piping. Construct the tartlets before serving.
Can I freeze the lemon tartlets? Yes, I actually like to freeze them in a large air-tight container. Place them inside in a single layer as you don't want to crush the nice whipped cream piping. Take then out to thaw about 10 minutes before serving. These will keep nicely in the freezer for about 1 month. I sometimes pop them in my mouth still slightly frozen. So good!
How long can I store the lemon tartlets in the refrigerator? You can store these in an air-tight container in the refrigerator for 1-2 days. After two days the whipped cream will get a bit soft so if you want to keep them longer freeze them as described above.

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