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Lemon Curd Tartlets

These bright and tangy Lemon Curd Tartlets feature a crisp pastry shell filled with silky lemon curd, making for a delightful snack or light dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pastry Shells
  • 2 packs Ready-rolled shortcrust pastry (each pack of Jus-Rol weighs 320g) Remove from the fridge 30 minutes before using.
For the Lemon Curd
  • 4 medium Lemons (juice and zest)
  • 200 g Caster sugar
  • 4 medium Eggs (room temperature)
  • 50 g Unsalted butter (room temperature)
  • 2 tbsp Icing sugar (for dusting) For serving.

Method
 

Preparation
  1. Make the pastry cases.
  2. Meanwhile, prepare the lemon curd.
  3. Fill the tartlet shells with lemon curd.

Notes

Store tartlet shells and lemon curd separately for best results. Tartlet shells stay crisp for about 2 days if sealed well. Curd lasts up to 5 days in the fridge. For meal prep, the curd can be made 1–2 days ahead.