Lemon Tartlets

Lemon Tartlets

Chilled Buttery lemon curd fills individual flaky tart shells enhanced by the flakier and richer qualities produced by Challenge European Style.

Ingredients

Lemon Curd

  1. 1 cup Finely grated lemon zest and juice of 4 to 5 lemons
  2. 1½ cups sugar
  3. ½ cup (1 stick) Challenge European Style Butter (cut into ½-inch cubes)
  4. 5 eggs, well beaten

Tart Shells

  1. 1½ cups flour
  2. ¼ cup sugar
  3. ½ cup (1 stick) Challenge European Style Butter, cold and cut into ½-inch cubes
  4. 1 egg, well beaten
  5. Slices of fresh strawberries or kiwi

Directions

Lemon Curd

  1. Step 1

    Combine lemon juice and zest with sugar in a heavy 2-quart saucepan.

  2. Step 2

    Heat over medium heat until sugar is completely dissolved. Remove from heat and add butter, stirring until completely melted. Whisk in eggs.

  3. Step 3

    Cook mixture over medium heat, stirring constantly until mixture thickens and coats back of spoon. Pour mixture through fine-mesh strainer; discard peel.

  4. Step 4

    Chill curd before filling tarts.

Tart Shells

  1. Step 1

    Preheat oven to 350°F.

  2. Step 2

    Preheat oven to 350°F.

  3. Step 3

    Divide mixture into small tart pans (twelve, 3-inch pans or six, 4½-inch pans). Press dough evenly over bottom and sides.

  4. Step 4

    Place tart pans on baking sheet and bake 20 minutes or until lightly browned.

  5. Step 5

    Let cool.

  6. Step 6

    Remove from pans, fill with chilled lemon curd, garnish with fresh fruit slices and serve.

Note: Lemon curd also great on scones or as a cake filling.

Source: Challenge Home Economist

Ratings & Reviews

Filtered HTML

  • Lines and paragraphs break automatically.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <ul> <ol> <li> <div> <blockquote> <h3> <h4> <h6> <p> <br>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.