#Best mini lemon curd tart recipe how to

Tip the spoon down and check to see if the curd drips back down over the clear line. Photo 7: Do the spoon test - dip the back of a spoon in the curd then draw a line with a finger (be careful, it might be hot).

#Best mini lemon curd tart recipe how to

How to know the Lemon Curd is cooked and ready: If you work on very low heat, it could take some time - it's completely normal! Photo 5 & 6: Once all the butter has been added, keep whisking for another few minutes (anywhere from 5 to 15 minutes depending on the temperature) - or until the curd thickens.Repeat until all the butter has been added, then add the Lemon Zest. Once the butter has melted and is combined, add a little bit more. Photo 4: Add the Butter cut into small cubes, a little bit at the time, whisking between each addition.The curd should not be brought to a boil or the eggs might start cooking and you will get bits of cooked eggs in the curd. Keep whisking for about 5 minutes, or until the liquid starts to thicken a little bit.

Photo 3: Whisk it together then turn on low heat (it is very important to work slowly on very low to low heat to avoid cooking the eggs).Photo 2: Place the Lemon Juice, Egg Yolks and Sugar in a small pot.Depending on the size of your lemons, you might need 2 to 4 to get enough juice so always go with the liquid measurement given in the recipe card over the number of lemons. Photo 1: First, prepare your Lemons by zesting them and juicing them.That includes separating the egg whites and yolks and cutting my butter into small cubes. I like to prepare all the ingredients before starting so it is all ready to go. You will also need a whisk and a zester (I use a Microplane to zest citrus fruit). Lemon Curd is all made in a pot on the stove. This spread can also be used to create delicious baked goods such as: It is great as a cake, breakfast or dessert sauce, served over a slice of Lemon Ricotta Cake or drizzled over some Brioche French Toasts.

I personally like it super tangy (it is lemon, after all!), so this low sugar version is perfect for me! Making lemon curd from scratch is also such a great way to control the level of sweetness and sourness and make sure it fits your taste. Just like when making Orange Curd, Apple Curd, Mango Curd, Raspberry Curd or Passion Fruit Curd, you only need 4 ingredients, a pot and a whisk to make this recipe. I know it is tempting to just grab a jar from your supermarket but you will be amazed at how quick and easy it is to make at home. Preheat your oven to 350 degrees. Place the tart shells in the oven for 3-5 minutes to crisp up the edges.There is nothing more classic than a good old Lemon Curd - and it's a classic for a good reason: it is simply delicious and extremely versatile! (affiliate link) Step By Step Instructions

You can also make sous vide lemon curd which is ULTRA easy! What is Cream of Tartar?Įver wonder why cream of tartar is used in making meringue? The cream of tartar acts as a strengthening agent for the bubbles, preventing the egg whites from falling too quickly also increasing the volume of the whites as they are beaten. I highly recommend making your own lemon curd, but you can also buy it HERE ( affiliate link). Lemon curd is a curd made with fresh lemon juice and lemon zest. They also tend to contain butter, which makes them smoother and creamier than regular pie fillings. What is Lemon Curd?Ĭurds are different than your typical custards and pie fillings because they contain more zest from the fruit and less added sugar. The lemon filling is just homemade (or store bought) lemon curd. These mini phyllo shells ( affiliate link) are super easy to use, and deliciously flaky and buttery.Įgg whites, cream of tartar and sugar are used to make the meringue topping. First off, I use store bought tart shells for these lemon meringue tarts.