Lemon Curd is one of my favorite go-to desserts! Recipes for this English heritage delight date back to the 1800s where it was a much different consistency that what we know today. It wasn’t until much later it that it was served with scones or as a spread on pancakes or waffles with fresh blueberries.
Can anyone refuse classic Petite Lemon Curd Tarts? I don’t think so! A light and lemony curd cradled in delicate petite Fillo Factory cups…perfection! Easy to make with all-natural ingredients, these tarts are sure to make you look like a master pastry chef.
Ingredients
1 boxThe Fillo Factory Mini Fillo Shells
1 cupgranulated sugar
1/4 tablespoonfreshly grated lemon zest (use the yellow outer skin only as the pith can be bitter; I use my trusted Microplane)
2/3 cupfresh lemon juice (you’ll need 7-8 lemons depending on size; roll with the palm of your hand on a flat surface before juicing)
8 extra largeegg yolks at room temperature
Dashkosher salt
1 stickunsalted butter; quartered lengthwise and diced into small cubes
Preparation
1
Using a medium size heavy saucepan, combine the sugar, lemon zest, lemon juice, egg yolks and salt.
2
Whisk together and cook over medium heat.
3
Add butter when mixture is slightly warm. Whisk continually for about 5 minutes over heat until the mixture thickens to coating stage.
4
Remove from heat and using a sieve, pour the curd through and push the remaining curd with a wooden spoon through the sieve.
5
Let cool slightly and deposit in the Fillo Cups.
6
Garnish with candied lemon peel, fresh fruit or dust with confectioners sugar.
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