Lemon Curd Tartlets

Wednesday, March 7, 2018

We woke up to giant snowflakes falling from the sky this morning. While I would typically find that so lovely and magical, I'm already very much in spring mode. Which is exactly why I have a spring-inspired dessert to share with you today. This little treat is 2/3 homemade and 1/3 pre-packaged. It's a delightful sweet for serving up at a gathering, party, baby/bridal shower, or just because you need a little pick-me-up. 

This recipe makes 14 tartlets, so be sure to double or triple the ingredients if needed. Also, while you can certainly make this ahead, don't assemble it until you are a few hours away from being ready to serve. Otherwise, the cookie crust will become soggy sitting in the fridge for more than four to five hours. However, do go ahead and make the lemon curd earlier in the day because it's going to need to be refrigerated to chill. 

Enjoy these mini desserts! And fingers crossed for some more springlike weather in these coming days!

  • What You'll Need
    • Lemon Curd
      • 3 eggs
      • 1/3 cup sugar
      • 1 small lemon, zested
      • (Just less than) 1/2 cup fresh lemon juice (about two medium lemons)
      • 6 TBSP butter, cubed
      • Pinch of Salt
    • Whipped Cream
      • 1 cup heavy whipping cream
      • 2 heaping TBSP powdered sugar
      • 1/2 TSP vanilla extract 
    • Crust & Garnish
      • 1 small roll of sugar cookie dough (I used Pillsbury) 
      • Raspberries

  • What You'll Do
    • Lemon Curd
      • Whisk together the eggs, sugar, lemon zest, and salt in a saucepan. Then add the strained lemon juice and butter. Place over medium heat and cook, whisking constantly until the butter is melted and the curd is thickened. Bring to a simmer, still whisking, then remove from heat.
      • Strain the curd through a fine mesh sieve into a bowl. Let cool to room temperature and then cover to refrigerate. Refrigerate for a couple of hours.
    • Whipped Cream
      • Beat the heavy whipping cream + powdered sugar + vanilla extra for about five minutes until thick. Refrigerate until ready to use. 
      • When ready to top, place the whip cream into a plastic baggy and cut a very small section off of one corner. Pipe the cream onto the lemon curd. Then add a raspberry.
    • Crust
      • Make small-to medium balls out of the cookie dough (will make 24 in total). Place in a greased mini muffin pan. 
      • Once the balls are in the pan, use a melon baller to press down into the center, making the pie crust shape. Don't push too hard. (The cookie crust will fluff back up while baking.)
      • Bake according to package directions. May need to tweak the time, so be sure to keep an eye on them, pulling them out with the edges have begun to brown just barely.
      • Using the melon baller again, smooth out the middle of the crust to create the crevice where you'll add the lemon curd. Be gentle so you don't create any holes. 

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