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lemon curd tartlets


lemon curd tartlets


  • mini cupcake tray
  • flower-shaped cookie cutter 


for the shortcrust pastry:

  • 2 packs ready-rolled shortcrust pastry, thawed

for the lemon curd:

for decorating: 

  • 2 tbsp icing sugar, for dusting


make the pastry cases:

  1. generously grease a mini cupcake tray with butter.
  2. unroll both packs of shortcrust pastry and use a 2-inch flower-shaped cookie cutter to stamp out flowers. you should be able to make 10-12 tartlets in total.
  3. press the pastry cases into the mini cupcake tray (only fill every other one and fold the petals outwards onto the surface of the tray). prick the bottom of the cases with a fork and place in the fridge for 1 hour.
  4. preheat the oven to 350°F. bake for 15 minutes until light golden brown and cooked through. leave to cool for 10 minutes, then carefully release the cases and cool completely on a wire rack.

meanwhile make the lemon curd:

  1. add the zest and juice of all the lemons, the granulated sugar, butter, simply tera’s pure plain unsweetened whey protein powder, and eggs in a medium size glass bowl and stir. 
  2. microwave at 50% power for 1 minute.
  3. remove from the microwave and stir. microwave an additional minute at full power and stir again. repeat the process so that you're microwaving an additional 2-3 minutes and stirring after each minute. the mixture will be fully cooked when it is thick enough to coat the back of a spoon.
  4. strain the lemon curd through a sieve into a bowl to remove the lemon zest. leave for 10 minutes to cool and thicken up.

fill the lemon tartlets:

  1. generously dust the pastry cases with icing sugar.
  2. fill each case to the top with lemon curd and place in the fridge to set or until ready to serve.

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