Lemon Tartlets

Lemon Tartlets

These delicious Lemon Tartlets are filled with homemade lemon curd.

Lemon Tartlets
Yield: 10 tartlets • Preparation: 30 minutes • Cook: 10 minutes • Refrigerate: 2 hours
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Ingredients
  1. 10 (3.15-inch) shortbread tart shells, such as Clearbrook Farms
  2. 2 large eggs
  3. 2 large egg yolks
  4. ¾ cup sugar
  5. ½ cup fresh lemon juice
  6. 6 tablespoons salted butter, cut into pieces
  7. 1 recipe Sweetened Whipped Cream (recipe follows)
  8. 1 recipe Candied Lemon Slices (recipe follows)
Instructions
  1. Place tart shells on a rimmed baking sheet. Set aside.
  2. In a large heatproof bowl, combine eggs, egg yolks, and sugar, whisking to blend. Set bowl over a saucepan of simmering water. Cook, whisking constantly, until eggs become foamy and thicken, 8 to 10 minutes. Add lemon juice in 3 batches, whisking after each addition until mixture thickens again. Add butter, a few pieces at a time, whisking after each addition. Remove bowl from heat, and let mixture cool slightly, whisking occasionally to help the cooling process.
  3. Divide mixture evenly among tart shells, smoothing tops to create a level surface. Refrigerate tartlets until filling is cold, approximately 2 hours.
  4. Place Sweetened Whipped Cream in a pastry bag fitted with a large open-star tip (Wilton #1M). Just before serving, pipe a rosette in the center of each tartlet. Top each whipped cream rosette with a Candied Lemon Slice.
TeaTime Magazine https://www.teatimemagazine.com/
Sweetened Whipped Cream
Yield: 2 cups • Preparation: 5 minutes
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Ingredients
  1. 1 cup cold heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  3. ¼ teaspoon vanilla extract
Instructions
  1. In a medium bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thickened.
  2. Store in a covered container in the refrigerator until needed.
TeaTime Magazine https://www.teatimemagazine.com/
Candied Lemon Slices
Yield: 10 lemon slices • Preparation: 15 minutes • Cook: 10 minutes • Cool: 1 hour
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Ingredients
  1. 1 cup sugar
  2. 1 cup water
  3. 10 very thin (⅛-inch thick) lemon slices
Instructions
  1. Line a rimmed baking sheet with waxed paper. Set side.
  2. In a small saucepan, combine sugar and water. Cook over medium-high heat just until sugar dissolves, stirring occasionally. Reduce heat to low, and add lemon slices. Cook until lemon slices are shiny and translucent, approximately 10 minutes.
  3. Lay lemon slices in a single layer on prepared baking sheet. Let cool to room temperature. Just before using, blot lemon slices with paper towels, and form into ruffled shapes.
Notes
  1. • Make Candied Lemon Slices up to a day ahead. Reserve syrup after removing lemon slices to baking sheet to cool. Combine cooled syrup and cooled slices. Store in a covered container in the refrigerator until needed. Blot and shape slices just before using.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime May/June 2015

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