Ingredients
For the Crust:
1 ¼ cups (160g) All-purpose flour
½ cup (115g) Unsalted butter, cold & cubed
2 tablespoons Granulated sugar
¼ teaspoon Salt
2-4 tablespoons Ice water
For the Lemon Curd:
¾ cup (180ml) Fresh lemon juice (~3-4 lemons)
2 tablespoons Lemon zest
¾ cup (150g) Granulated sugar
½ cup (115g) Unsalted butter, cubed
4 Large egg yolks
2 Large whole eggs
Instructions
1. Make the Crust: Pulse flour, sugar, and salt in a food processor. Add cold cubed butter and pulse until coarse. Gradually add ice water, pulsing just until dough holds together. Divide among 12 mini tart pans, pressing into bottom and sides. Chill for 30 minutes.
2. Pre-bake: Preheat oven to 375°F (190°C). Line crusts with parchment and pie weights. Bake 10-12 minutes; remove weights and bake 3-4 minutes more until set. Cool completely.
3. Make the Curd: Whisk lemon juice, zest, sugar, yolks, and eggs in a saucepan. Cook over low-medium heat, whisking constantly, for 8-12 minutes until it coats the back of a spoon.
4. Finish: Remove from heat; whisk in butter until emulsified. Strain through a fine-mesh sieve.
5. Assemble: Pour warm curd into cooled crusts. Refrigerate for at least 2 hours until firm. Garnish as desired.
Notes
Pro-Tips:
• Keep ingredients cold for the crust to ensure a flaky, tender texture.
• Cook curd over low-medium heat and whisk constantly to prevent eggs from scrambling.
• Strain the finished curd for an ultra-smooth, professional finish.
Variations:
• Add a layer of raspberry or strawberry jam to the crust before the curd.
• Swap half the lemon juice for lime or blood orange for a citrus twist.
• Add a teaspoon of grated ginger to the curd for a spicy kick.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Bake
- Cuisine: French-inspired
- Diet: Vegetarian