Lemon Curd Tartelettes
Oh how we love you so little perfect afternoon treat. Springy, custardy, simple lemon magic. The shortcrust pastry is the same as the one we used for our Mother's Day Blackberry Tarte. The only difference is, once you roll out the dough, you need to cut out little circles (we used water glasses) then place them into a cupcake baking dish and blind-bake at 200 C for about 12 minutes. So here's what you'll need for the lemon curd: - 1 1/2 dl organic lemon juice
- 6 egg yolks
- 150g butter, cut into pieces
- 150g sugar 1) Heat up a pot with water and bring to a boil, then turn it down so it simmers.
2) Add all of the ingredients into a bowl and place this bowl on top of the pot of boiling water. 3) Whisk constantly, until the lemon curd becomes nice and thick. 4) Pour the lemon curd into the little dough-cups and let sit for a bit until cooled. Your most probably going to have some lemon curd left, but not to worry friends. Just pour the remaining lemon goodness into a jar and keep it refrigerated for up to a month. Or like for 3 more days cause you know you're going to spoon that stuff right outta the jar. As you should.