Meyer lemon curd tartlets
Meyer lemon curd tartlets feature a bright, tangy lemon curd made from fresh Meyer lemons, set in crispy tart shells. This elegant dessert is perfect for special occasions or casual gatherings.
Cook time 20 min
Prep time 20 min
Ingredients:
1/2 cup sugar3 lemons
2 eggs
1 stick butter
Meyer lemon curd tartlets are a delightful dessert that combines the tangy sweetness of Meyer lemons with a buttery, crispy tart shell. Perfect for serving at parties, family gatherings, or as a special treat, these tartlets are sure to impress with their vibrant flavor and elegant presentation.
Instructions:
- Zest all three Meyer lemons finely. Make sure to avoid the white pith underneath the zest as it can be bitter.
- Juice the lemons until you have about 1/2 cup of juice. Strain the juice to remove any seeds or pulp.
- In a medium saucepan, mix together the sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon oils and enhance the flavor.
- Add the lemon juice and eggs to the saucepan. Whisk everything together until well combined.
- Place the saucepan over medium heat, and add the butter pieces.
- Continuously whisk the mixture while cooking to prevent the eggs from curdling.
- Cook until the mixture thickens and coats the back of a spoon, around 10-15 minutes. It should be smooth and glossy. Do not let the mixture come to a boil.
- Once thickened, remove the lemon curd from the heat.
- Pour the curd through a fine-mesh sieve into a bowl to remove any lumps or any bits of cooked egg.
- Allow the curd to cool to room temperature. It will continue to thicken as it cools.
- Pre-bake your tartlet shells according to their package or recipe instructions if you are using pre-made or homemade dough. Allow them to cool completely.
- Spoon the cooled Meyer lemon curd into each tartlet shell, filling them to the top.
- Smooth the tops with a spoon or an offset spatula.
- Place the filled tartlets in the refrigerator for at least 2 hours to set.
- Remove the tartlets from the refrigerator right before serving.
- Optionally, garnish with fresh berries, a dollop of whipped cream, or a sprinkle of powdered sugar.
With these Meyer lemon curd tartlets, you can bring a taste of sunshine to your dessert table. The combination of the tart yet sweet lemon curd with a crunchy tart shell creates an irresistibly delicious treat. Follow the tips provided for a flawless result and enjoy the refreshing taste of Meyer lemons in this elegant dessert.
Meyer lemon curd tartlets FAQ:
The baking time for tartlet shells varies depending on the recipe or package instructions you're following. Generally, pre-baked tartlet shells take about 10-15 minutes at 350°F (175°C) until they are lightly golden. Make sure to allow them to cool completely before filling.
The lemon curd is done when it thickens and coats the back of a spoon, which typically takes 10-15 minutes over medium heat. Avoid boiling the mixture to prevent curdling. It should be smooth and glossy upon thickening.
Yes, you can substitute regular lemons for Meyer lemons. However, keep in mind that Meyer lemons are sweeter and less acidic, so you may need to adjust the sugar or add a little more zest for flavor.
Store leftover tartlets in an airtight container in the refrigerator. They are best enjoyed within 2-3 days, as the tartlet shells may become soggy over time.
If your lemon curd turns out lumpy, pour it through a fine-mesh sieve after cooking to remove the lumps. This will give you a smooth, velvety texture. Whisking continuously while cooking also helps prevent lumps from forming.
Cooking Tips:
- For the best results, use fresh Meyer lemons as they provide a unique sweetness compared to regular lemons.
- Ensure that the eggs are at room temperature before starting the recipe; this helps in achieving a smoother curd.
- When zesting the lemons, be careful to avoid the white pith, as it can add bitterness to the curd.
- Stir the lemon curd continuously while cooking to prevent it from curdling.
- If you prefer a richer curd, you can substitute part of the butter with heavy cream.
Nutrition Facts
1 ServingsCalories 1490kcal
Protein 18g
Carbohydrates 130g
Fiber 9g
Sugar 110g
Fat 110g
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