Savor the perfect blend of tangy and sweet with these Lemon Curd Tartlets! Key ingredients include graham cracker crumbs, butter, sugar, eggs, lemon zest, and fresh lemon juice. Ideal for brunch or dessert!
Growing up, my grandmother’s kitchen was a magical place where the aroma of lemons often filled the air. Her lemon curd tartlets were a family favorite, and I’ve kept the tradition alive. Every time I zest a lemon, I’m reminded of sunny afternoons spent baking with her, learning the art of balancing the tartness of lemons with just the right amount of sweetness. These tartlets aren’t just a recipe; they’re a sweet memory of love and laughter, shared over generations.
Why Lemon Curd Tartlets Recipe Stand Out
What sets this Lemon Curd Tartlets recipe apart is its delightful balance of flavors and textures. The buttery, crumbly graham cracker crust pairs perfectly with the zesty, creamy lemon curd.
It’s a quick and easy recipe, perfect for beginners or those short on time. Plus, its miniature size makes it ideal for gatherings, offering a charming, individual treat that’s as pleasing to the eye as it is to the palate.
Ingredients Notes for Lemon Curd Tartlets Recipe
Before diving into this zesty adventure, let’s talk ingredients. The graham cracker crumbs form a delightfully crunchy base – feel free to crush your own crackers for a homemade touch. The unsalted butter adds richness without overpowering the lemon’s brightness. Fresh lemon juice and zest are non-negotiables here; they’re the heart of the tartlet’s vibrant flavor. And let’s not forget the eggs – they’re crucial for achieving that lusciously smooth curd.
Recipe Breakdown: Lemon Curd Tartlets
Let’s turn lemons into more than lemonade – into scrumptious tartlets!
Step 1: Crust Creation Combine graham cracker crumbs, melted butter, sugar, and egg whites, pressing the mixture into a lined muffin tray. This forms your tartlet base – think of it as the stage for your lemony performance.
Step 2: Baking the Base Bake until golden, then cool. This is where patience plays a part; a cool crust is a sturdy crust.
Step 3: Lemon Curd Crafting Whisk eggs, yolks, sugar, butter, lemon zest, and juice in a saucepan. Constant stirring while cooking is key to avoid scrambling the eggs. Strain to ensure a smooth curd.
Step 4: Assembly and Chilling Spoon the curd into crusts and chill. This is when magic happens, and your tartlets transform from liquid sunshine to a decadent dessert.
Storage Options for Lemon Curd Tartlets
These Lemon Curd Tartlets are like little rays of sunshine, but even sun rays need the right conditions to shine. Store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the tartlets for up to a month. Just remember, they need a gentle thaw in the fridge before serving – patience is a virtue that rewards you with perfect tartlets!
Variations and Substitutions for Lemon Curd Tartlets
- Crust Variations: Swap graham crackers with digestive biscuits or ginger snaps for a twist.
- Citrus Twists: Use lime or orange instead of lemon for a different citrus note.
- Vegan Adaptation: Use plant-based butter and egg substitutes.
- Sweetener Swap: Replace granulated sugar with honey or maple syrup for a natural sweetness.
- Gluten-Free Option: Use gluten-free graham crackers for a celiac-friendly dessert.
Lemon Curd Tartlets
For the Crust:
- 3 cups of finely crushed graham crackers approximately 18 crackers
- ⅓ cup of unsalted butter melted
- ¼ cup of granulated sugar
- 3 large egg whites lightly beaten
For the Filling:
- 2 large eggs
- 2 large egg yolks
- ½ cup of granulated sugar
- ⅓ cup of cold unsalted butter 2 2/3 ounces, cubed
- 1 ½ tablespoons of freshly grated lemon zest
- ½ cup of fresh lemon juice
Preparation of Crust:
- Begin by preheating the oven to 350°F (177°C). Proceed to line a 12-cup muffin tray with paper liners, and lightly coat them with cooking spray. In a large bowl, combine the graham cracker crumbs, melted butter, ¼ cup of sugar, and the lightly beaten egg whites. Stir the mixture until it is uniformly mixed. Distribute approximately 3 heaping tablespoons of the crumb mixture into each muffin cup. Press the mixture firmly into the bottom and up the sides of each cup to form the crust.
Baking the Crust:
- Place the muffin tray in the preheated oven and bake the crusts until they are lightly browned and set, which should take about 12 minutes. After baking, transfer the pan to a wire rack and allow the crusts to cool completely for approximately 10 minutes. Following cooling, remove the crusts from the pan, discarding the liners, and then place the crusts on a large plate.
Preparation of Filling:
- While the crusts are cooling, begin preparing the filling. In a medium saucepan, whisk together the eggs, egg yolks, granulated sugar, cubed butter, grated lemon zest, and fresh lemon juice. Cook this mixture over medium heat, stirring constantly to prevent the eggs from scrambling. Continue cooking until the mixture thickens, which should take about 5 minutes. Once thickened, pour the mixture through a fine-mesh strainer into a medium heatproof bowl to ensure smoothness.
Assembling the Tartlets:
- To assemble the tartlets, divide the lemon curd evenly among the prepared crusts, adding about 2 tablespoons of curd to each crust. Cover the tartlets and refrigerate them until they are thoroughly chilled, which will take approximately 1 hour.
- The Lemon Curd Tartlets are now ready to be served. Enjoy this exquisite balance of a buttery crust and a tangy lemon filling.