Lemon curd tartlets

Recipe from: 5/7/1998 12:00:00 AM
Ingredients 9
Servings 16
Time

Ingredients

  • CRUST
  • 150
    g
    prepared short-crust pastry (see recipe for frangipani tartlets)
  • FILLING
  • 65
    ml
    fresh lemon juice
  • 2
    extra-large egg yolks
  • 1
    extra-large whisked egg
  • 65
    ml
    sugar
  • 75
    ml
    butter at room temperature
  • icing sugar for finishing
 

Method

 
Preheat the oven to 180 ºC and spray small, round tartlet moulds, about 3 cm in diameter, with non-stick spray. Line the tartlet moulds with the dough. Prick the bottom of each tartlet shell and bake for 10 minutes. Cool for a while, remove the tartlet shells from the moulds and repeat with the remaining dough. Heat the lemon juice in a small saucepan. Pour into a heat-resistant glass bowl and mix in the egg yolks, egg and sugar. Place the glass bowl over a saucepan with simmering water, ensuring the bottom of the glass bowl is not touching the water. Beat with a wire whisk until the mixture is thick and cooked. Remove from the heat and gradually beat in the butter. Cool completely and use to fill the tartlet shells. Dust with icing sugar just before serving. Makes about 16 tartlets.
 

Read more on: bake  |  fruit
 

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