Ingredients
Scale
- 2 packs ready-rolled shortcrust pastry
- 4 medium lemons (juice and zest)
- 200 g caster sugar
- 4 medium eggs (room temperature)
- 50 g unsalted butter (room temperature)
- 2 tbsp icing sugar (for dusting)
Instructions
- Preheat oven to 180°C (350°F). Roll out shortcrust pastry and cut circles to fit tartlet tins, pressing gently into each tin.
- Prick the base of each shell with a fork, line with parchment paper, and add baking beans. Bake for about 15 minutes until golden brown. Cool completely.
- In a bowl, whisk together eggs and sugar, then mix in lemon juice and zest. Melt butter in a saucepan over low heat; slowly add egg mixture while stirring until thickened (about 10 minutes).
- Fill cooled shells with lemon curd and refrigerate for at least one hour before serving.
- Dust with icing sugar just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet (45g)
- Calories: 170
- Sugar: 13g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg