Sunday, June 24, 2012

Lemon curd tartelettes with sugar cookie crust

It's summer. And summer conjure up images of fresh, bright and refreshing fruits. Namely citrus or berries. I'd made these lemon curd tartelettes a few weeks back. And they provided just the right amount of summery tang to embrace the new season (though I won't be very sad to see the end of the hot hot weather).

Lemon curd tartelettes with sugar cookie crust

These lemon curd tartelettes had a sugar cookie crust. The cookie crust was sweet and buttery, with a healthy hint of vanilla. Paired with the slighty sour-sweet lemon curd, the balance of sweet and tangy notes were just balanced right. I topped some of the tartelettes with some citrus pieces (bottled Korean citrus tea) and it was quite yummy.

I recommend using round tart molds for these as I did have a little difficulty scalping those in the fluted molds shown above. I couldn't pop the tart crusts out when they were cooled, so I filled them with the lemon curd, and chilled them in the refrigerator. I tried again after a day, using a sharp knife, and it took a few maneuvers, but the tarts popped right out of the molds. I had already buttered the molds beforehand, so I just reckon it's the dough's problem? Anyway, just stick to round (unfluted) molds, and you should be fine.  

Lemon curd

Lemon curd tartelettes (adapted from Jana at Cherry Tea Cakes)

Sugar cookie crust
150g sugar
226g butter, room temperature
280g all purpose flour
1/2 tsp salt
1/4 cup whipping cream
2 tsp vanilla

Preheat oven to 195C.
Cream together sugar and butter until light and fluffy. Beat in flour, salt, cream and vanilla, until mixture is moist and crumbly.
Press dough into tart pans and press it up the sides, making sure the layer on the bottom is even. Chill in refrigerator for at least two hours (preferably overnight!)
Bake for 10-20 minutes (adjust accordingly based on the size of your tart pan - I baked my med sized tarts for 15-16 minutes), until crust is set and firm at the edges. Cool, then fill with desired filling.

Lemon curd
205g sugar
150g (2/3 cup) lemon puree, melted
lemon zest
3 large eggs
2 egg yolks
85g unsalted butter, cut into small chunks

In a medium saucepan, combine sugar and lemon puree and bring to a boil. Stir occasionally.
In a large bowl, whisk together zest, eggs and egg yolks. When sugar mixture comes to a boil, pour very small amounts down the side of the bowl into the egg mixture while whisking continuously to temper the mixture. Continue to add only a few tablespoons at a time until all has been incorporated.
Transfer egg mixture back to sauce pan and return to stove. Cook on medium heat until thickened, about 8 minutes, whisking frequently.
Remove custard from stove and whisk in butter, adding in one piece at a time.
When all butter has been added, cool curd for 15 minutes before pouring into prepared tart crusts.


  1. che delizia, complimenti! Una ricettina davvero golosa! Buon weekend, un bacio :)

  2. These tarts look droolworthy! Love tangy lemony sweets.

  3. hey! i'm not sure what is lemon puree, and if its like a pre made product, i don't have it here in my country. What could i use instead of lemon puree?
    This looks amazing! :)

  4. hi lemon puree is avail in frozen 1kg tubs where i live. but if u cant find it where u live, im sure u can use lemon juice as per the original recipe. ;)

  5. hello! can you tell me where can I get lemon puree in Singapore? I tried Red Man but they do not sell it there! :(

  6. hi i got it from someone else. but if im not wrong, u can get it from phoon huat perhaps? or u can just sub fresh lemon juice. :)

  7. hello! is the lemon curd thicker than the lemon cream used in the lemon tart recipe? whats the difference between both? thanks! (:

  8. hmmm have u tried lemon curd before - it's kinda thick and slightly gel-like isnt it? whereas for the lemon cream texture - pardon my memory - should be more velvety creamy smooth (cos it contains a lot more butter?) and also, you whip the cream with the mixer a bit to lighten it...


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