Lemon Curd Tarts – Never Fail


Are you ready for the best Lemon Curd  you will ever taste? How about a fabulous fail proof recipe for lemon curd? I finally found it and you can thank me later.

I.

Love.

Lemons.

I have a dear friend Lisa who makes THE BEST lemon bars. She just happens  to have a lemon tree in her backyard. Lisa has ruined all other lemon bars for me because no one else’s  comes close to hers. Why are they so fab? One, tree fresh lemons are always the best. Two,  Lisa understands the very delicate balance of sweet and tart when it comes to anything with lemons. I’m always disappointed when I have a lemon recipe that is too sweet.

What is the point of eating anything with lemon if it doesn’t have a little kick or some pucker power? Lisa nails it with her lemon bars every single time, they always have the perfect amount of sweet and tart flavors. I have her recipe, and I’ve tried making them myself and they never turn out as good as hers. It must be because I don’t have a lemon tree in my backyard.

I needed a new recipe that I could make myself to get my lemon fix, Beth Dunham came to my rescue with her Never Fail Lemon Curd. Thank you Beth, you are a culinary angel!

Beth explained that this is not the traditional method for preparing lemon curd, she said “it’s totally foolproof.”

I was a little nervous because I have never made any kind of curd before. Beth is correct, it was easy to make and the lemon flavor turned out perfect!

Pucker up folks because……

This Pin Rocks!

**For the gluten free version I used Pillsbury Gluten Free Pie Crust. This was my first experience with it and I was thrilled with the results, I have to say…..

Pillsbury you totally Rock!

 

 

 

Lemon Curd Tarts
 
Author:
Ingredients
  • 6 tablespoons soft butter
  • 1 cup sugar
  • 2 large eggs + 2 egg yolks
  • ⅔ cup freshly squeezed lemon juice
Instructions
  1. Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy. Add eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated. Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.
  2. Transfer the lemon curd to a medium sized saucepan and place over low heat. Stir until the mixture is heated through and no longer has a curdled appearance. Increase the heat to medium and stir constantly for the next 12 minutes until thickened.
  3. Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top. Once cool decant to storage container of your choice. This keeps about a week in the fridge, it also freezes well.

 
Almond Shortbread Crust
 
Author:
Ingredients
  • 5 tablespoons cold butter, cut into cubes
  • ½ cup all purpose flour
  • ¼ cup finely ground blanched almonds
  • 1 tablespoon sugar
  • ½ teaspoon Amaretto
  • 2-3 tablespoons ice cold water
Instructions
  1. Mix together flour, ground almonds, and sugar in a small bowl. Using a pastry blender or two knifes, cut the cold butter into the flour mixture until it resembles a coarse meal. Add 2 tablespoons of water and Amaretto to mixture and stir, with light touch, using a fork until just incorporated. Add the additional tablespoon of water a bit at a time, if needed for the dough to come together.
  2. Cut the dough into 12 equal pieces, and distribute these into a mini muffin tin. Using your finger tips, press the dough into the mini muffin cups, covering the bottom and sides of each cup, to form the tartlet shells. Chill the the tiny crusts for at least an hour. Preheat oven to 400F, and line the tart shells with foil and fill with dried beans or pie weights. Bake the crusts for 8 minutes with weights, take out of the oven, remove the foil and weights, and return to the oven for an additional 10 minutes.
  3. Let cool completely before filling with the lemon curd.

 

This recipe pairs well with this easy method for Stabilized Whipped Cream 

 

We are sharing this yummy recipe with: Chef In Training Mandy’s Recipe Box,  Inside BruCrew Life Hun What’s For Dinner,Savvy Southern StyleLife With The Crust Cut OffThe Taylor HouseSomeday Crafts, The Recipe  Critic

Comments

  1. Hi, thank you for recipe but how do you “blanched almond”?

    • Hi Kim!

      Blanching almonds is easy: 1) Place almonds in a bowl. 2) Pour boiling water to barely cover almonds, let the almonds sit for 1 minute and no longer. 3) Drain, rinse under cold water, and drain again. 4) Pat dry and slip the skins off. Easy peasy, hope this helps! Have a great day – Tracy – (the middle sister)

Trackbacks

  1. […] based the lemon filling on a recipe I found for lemon curd. I messed with the recipe but I’m pleased to report that it worked! Actually, the filling is […]

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