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Fresh Lemon Curd Tartlet Recipe



Hello and happy summer to all.

I decided to make a perfect take along dessert. Lemon tartlets they always seem to be my go to a picnic dessert
 (I just never make enough!)


Lemon Curd Recipe:

1 cup sugar
3 eggs beaten
1/2 cup freshly squeezed lemon juice seeds removed
1 tablespoon fresh lemon peel
1/4 cup butter melted

Using a double boiler, place the beaten eggs and sugar together add to the boiler pot. Add the lemon juice, peel and butter. Simmer over the boiling water until thickened around 15 minutes and that's it.

Tartlet Dough Recipe:

1 1/2 cups flour
1/2 teaspoon salt
4 tablespoons chilled unsalted butter
1/4 cup shortening
3 to 4 tablespoons cold water


Mix flour and salt. Add the butter and shortening using a pastry blender tool or 2 knives. Continue until it makes  coarse looking crumb. Add the water, 1 tablespoon at a time stirring with a fork after each addition just enough water to forms a dough. Using floured hands make a flat disk. This can now be used to cut out the tartlets, quiche or anything else you need a pastry dough for. This makes enough for one 9 inch quiche or tart shell. Around 8 to 12 miniature individual tart pans. Cool and fill.  If not using immediately refrigerate up to 2 days.

Suggestions for dessert tarts: Optional filling: chocolate or vanilla pudding. You can garnish with whipped cream or meringue.

Check out these Lemon Coconut Pie Squares too they are amazing!

                     The crust is a flaky buttery cookie.



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