Chef Boy I Be Illinois Lemon Curd Tartlettes
Brighten your dessert table with the irresistible "Chef Boy I Be Illinois Lemon Curd Tartlettes," a delightful fusion of buttery, flaky tart shells and a luscious, tangy lemon curd filling. Perfectly balanced between sweet and citrusy, these mini treats are made from scratch using freshly squeezed lemon juice, rich egg yolks, and a velvety butter base. Ideal for entertaining, these tartlets can be garnished with a dollop of whipped cream and fresh mint leaves for an elegant finish. With just 30 minutes of prep time, this recipe is both approachable and visually stunning, making it a showstopper at any gathering. Whether you're planning a springtime brunch or a sophisticated dessert spread, these lemon curd tartlets promise to deliver a burst of sunshine in every bite. Keywords: lemon tartlets, tangy dessert, mini tarts, homemade lemon curd, elegant dessert recipe.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 50 grams Powdered sugar
- 1 large Egg yolks
- 1 tablespoon Cold water
- 3 medium Lemons
- 150 grams Granulated sugar
- 3 large Eggs
- 80 grams Unsalted butter (for curd)
- 100 milliliters Whipping cream (optional for garnish)
- 6 leaves Fresh mint leaves (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and powdered sugar. Add the chilled, cubed butter.
Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse sand.
Add the egg yolk and cold water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for 15 minutes.
Roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a cup to cut out circles slightly larger than your tart molds.
Press the dough circles into greased mini tartlet molds, trimming any excess dough. Prick the base of each tartlet with a fork.
Bake the tart shells in the preheated oven for 12-15 minutes or until golden brown. Remove and set aside to cool completely.
While the tart shells cool, prepare the lemon curd. Zest and juice the lemons, ensuring you have about 75ml of juice.
In a saucepan, whisk together the granulated sugar, eggs, lemon juice, and zest. Place over low to medium heat, stirring constantly.
Add the 80g of unsalted butter gradually to the lemon mixture, continuing to stir until the curd thickens and coats the back of a spoon. This should take about 8-10 minutes.
Once thickened, strain the lemon curd through a fine sieve into a bowl to remove any lumps. Allow to cool to room temperature.
Spoon or pipe the cooled lemon curd into the tartlet shells, leveling the tops with the back of a spoon.
Chill the filled tartlets in the refrigerator for at least 30 minutes to set.
Optional: For garnish, whip the cream until soft peaks form and pipe a small dollop on each tartlet. Top with a fresh mint leaf.
Serve the tartlets chilled and enjoy the bright, tangy flavor!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 34.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
