These delicious Lemon Tartlets are filled with homemade lemon curd.
Lemon Tartlets
2016-07-14 23:05:42
Yield: 10 tartlets • Preparation: 30 minutes • Cook: 10 minutes • Refrigerate: 2 hours
Ingredients
- 10 (3.15-inch) shortbread tart shells, such as Clearbrook Farms
- 2 large eggs
- 2 large egg yolks
- ¾ cup sugar
- ½ cup fresh lemon juice
- 6 tablespoons salted butter, cut into pieces
- 1 recipe Sweetened Whipped Cream (recipe follows)
- 1 recipe Candied Lemon Slices (recipe follows)
Instructions
- Place tart shells on a rimmed baking sheet. Set aside.
- In a large heatproof bowl, combine eggs, egg yolks, and sugar, whisking to blend. Set bowl over a saucepan of simmering water. Cook, whisking constantly, until eggs become foamy and thicken, 8 to 10 minutes. Add lemon juice in 3 batches, whisking after each addition until mixture thickens again. Add butter, a few pieces at a time, whisking after each addition. Remove bowl from heat, and let mixture cool slightly, whisking occasionally to help the cooling process.
- Divide mixture evenly among tart shells, smoothing tops to create a level surface. Refrigerate tartlets until filling is cold, approximately 2 hours.
- Place Sweetened Whipped Cream in a pastry bag fitted with a large open-star tip (Wilton #1M). Just before serving, pipe a rosette in the center of each tartlet. Top each whipped cream rosette with a Candied Lemon Slice.
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Sweetened Whipped Cream
2016-07-14 23:10:23
Yield: 2 cups • Preparation: 5 minutes
Ingredients
- 1 cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- In a medium bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with a mixer until thickened.
- Store in a covered container in the refrigerator until needed.
TeaTime Magazine https://teatimemagazine.com/
Candied Lemon Slices
2016-07-14 23:12:30
Yield: 10 lemon slices • Preparation: 15 minutes • Cook: 10 minutes • Cool: 1 hour
Ingredients
- 1 cup sugar
- 1 cup water
- 10 very thin (⅛-inch thick) lemon slices
Instructions
- Line a rimmed baking sheet with waxed paper. Set side.
- In a small saucepan, combine sugar and water. Cook over medium-high heat just until sugar dissolves, stirring occasionally. Reduce heat to low, and add lemon slices. Cook until lemon slices are shiny and translucent, approximately 10 minutes.
- Lay lemon slices in a single layer on prepared baking sheet. Let cool to room temperature. Just before using, blot lemon slices with paper towels, and form into ruffled shapes.
Notes
- • Make Candied Lemon Slices up to a day ahead. Reserve syrup after removing lemon slices to baking sheet to cool. Combine cooled syrup and cooled slices. Store in a covered container in the refrigerator until needed. Blot and shape slices just before using.
TeaTime Magazine https://teatimemagazine.com/
