Ingredients
Scale
- 250g All-Purpose Flour
- 50g Icing Sugar
- 120g Unsalted Butter (cold)
- 1 Large Egg
- 4 Egg Yolks
- 100g Caster Sugar
- 125ml Lemon Juice (about 3 large lemons)
- 75g Unsalted Butter (at room temperature)
Instructions
- Prepare Shortcrust Pastry: Mix flour, icing sugar, and salt. Rub in cold butter until crumbly. Combine with egg to form dough; refrigerate for 30 minutes.
- Roll Out Dough: Preheat oven to 180°C (350°F). Roll out the chilled dough and cut into circles to fit tartlet tins.
- Bake Shells: Prick pastry shells with a fork, add weights, and bake for about 15 minutes until golden.
- Make Lemon Curd: Whisk egg yolks, caster sugar, lemon juice, and zest over low heat until thickened; stir in butter until smooth.
- Assemble Tartlets: Pour lemon curd into cooled pastry shells and let cool completely before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 tartlet (45g)
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg