If you like to experiment, try substituting the whole egg with 1 egg yolk plus 1-2 tablespoons heavy cream. In this recipe, I find that using 1 whole egg is pretty foolproof. If you prefer a less sweet tart, use less sugar.Ĭlassic tart dough is usually enriched with eggs or egg yolks. Different recipes use different amounts of sugar, but I find this one to be just perfect for a sweet crust. You can make the crusts and lemon curd up to 2 days in advance, but wait until a couple hours before serving to assemble them.Powdered sugar is my preference since it yields a more tender crust with an unbeatable melt-in-your-mouth texture, while using granulated sugar can make it more crumbly. Cover lemon curd and chill until ready to use.At this point you can strain the zest out and any egg solids that may be in the curd if you’d like, by pushing it through a fine mesh stainer, or just leave it as is.Remove from heat and stir in the cubed butter until it’s completely mixed in.Turn heat back on to low and cook, whisking, until mixture has thickened, about 5 minutes. Pour egg mixture into the pan on the stove while whisking to prevent curdling.Slowly scoop a about ½ cup into the eggs while whisking. In a small nonreactive saucepan, heat lemon zest, juice, sugar and salt over medium heat until sugar is dissolved.Whisk eggs and egg yolks very well in a bowl.Top with berries or whipped cream (optional). Fill each cooled tart crust with lemon curd.Remove from oven and let cool before removing tarts from pans.Place on a cookie sheet and bake for 10-15 minutes or until lightly golden. Remove dough from refrigerator and press into mini tart pans. In a stand mixer, cream together butter and sugar.Store the crust at room temperature in an airtight container, and the lemon curd in the fridge in an airtight container. I also don't recommend assembling your mini tarts too far ahead of time, as the crust will get soft, but you can make the crust and lemon curd up to 2 days in advance and leave them separate until just before serving (or a couple of hours before). I don't recommend freezing them and the crust will get soggy as they thaw. Store leftover mini lemon tarts in the refrigerator. For something a little more elegant and fun, you can pipe whipped cream onto the tarts and/or top with berries or lemon slices. If you like your lemon curd a little sweeter, increase the sugar to ¾ cup.įor a more rustic, understated dessert, top with a dollop of whipped cream and call it good.If you have Meyer lemons, you can make Meyer lemon curd.If you don't have pans with removable edges, you can gently slide a toothpick between the edge of the crust and the pan to help you pop it out. Make sure crusts are completely cool before taking them out of the pans and adding the lemon curd to them.You'll also want to make sure you don't skip them tempering step, and then keep the heat as low as possible in the final cooking and thickening step. When making the lemon curd, make sure the eggs are fully whisked to prevent lumpy curd.I've never had this occur with stainless steel, but it may be best to use a non-reactive pan, such as an enameled pot to avoid leaching. Some commenters have experienced a metallic taste due to using a metal saucepan.I like homemade lemon curd best (the flavor is out of this world!), but you can absolutely use premade lemon curd if that's what you have.Tips For Making The Best Mini Lemon Tarts Spoon lemon curd evenly into the crusts and spread it with the back of a spoon to fill each crust.Once tart crusts are completely cooled, carefully pop them out of the pans.How To Make Mini Lemon Tarts With Shortbread Crust They're made with just a few simple ingredients that you probably already have - butter, eggs, flour, sugar, lemons.I use homemade lemon curd in this recipe, but if you have a spare jar sitting around, these would be the perfect recipe for using it! The tiny size is adorable! Bring these perfectly portioned treats to Easter brunch, showers, or make them just because.These lemon tarts are simply delicious! With a crisp, buttery shortbread crust with just a hint of vanilla and a smooth, creamy, tart lemon curd filling, they're so cheerful for spring!.So I go to my sister's house, because life has blessed her with a whole tree full of gorgeous lemons right in her backyard! And her backyard lemons are just perfect for making mini lemon tarts! Why You'll Love These Mini Lemon Tarts Because there's nothing better in the springtime than a bright and cheery lemon dessert! But unfortunately, life does not give me lemons. This post was originally published June 2017 and has been updated.
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