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Lemon Curd Tartlets
Bites of lemon curd in a crust and topped with fresh raspberries
Course
Dessert
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
24
tarts
Calories
70
kcal
Author
Kathy Berget
Equipment
Rolling Pin
Zester
Mini Muffin Tin
Measuring Cups
Measuring Spoons
Cooling Rack
Ingredients
1
Pie Crust
Unbaked
3
Eggs
⅓
Cup
Sugar
1
Tablespoon
lemon zest
⅓
cup
Lemon Juice
4
Tablespoons
Butter
24
Fresh Raspberries
Instructions
Crust
Roll out pie dough.
1 Pie Crust
Cut small circles and place in a mini cupcake pan.
Prick bottom and sides of crusts with a fork.
Bake at 400°F for 10-15 minutes until crusts are cooked.
Curd
Whisk eggs, sugar and lemon zest in a pan.
3 Eggs,
⅓ Cup Sugar,
1 Tablespoon lemon zest
Add lemon juice and butter.
⅓ cup Lemon Juice,
4 Tablespoons Butter
Cook over medium heat until butter is melted.
Turn heat to medium low and whisk until mixture is thickened. Pour into a bowl to cool.
Cover with plastic wrap. Place wrap directly on surface of curd to help prevent a skin from forming. Refrigerate until cool.
When mixture is completely chilled, scoop into baked crusts. Top with fresh raspberries.
24 Fresh Raspberries
Notes
If curd has a few lumps strain through a fine mesh strainer before adding to bowl.
Can be assembled and refrigerated up to 3 hours ahead of time.
Nutrition
Serving:
1
Tartlet
|
Calories:
70
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Cholesterol:
25
mg
|
Sodium:
54
mg
|
Potassium:
21
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
90
IU
|
Vitamin C:
2.1
mg
|
Calcium:
5
mg
|
Iron:
0.3
mg