Ingredients
- Ready-rolled shortcrust pastry
- Lemons (juice and zest)
- Caster sugar
- Eggs
- Unsalted butter
- Icing sugar (for dusting)
Instructions
- Preheat the oven to 180°C (350°F). Roll out shortcrust pastry if necessary and cut into circles to fit tartlet tins.
- Press the pastry into the tins, prick the bases with a fork, line with parchment paper, and fill with baking beans. Bake for 10-12 minutes until golden. Allow to cool.
- In a bowl, mix lemon juice and zest with caster sugar. Gradually add eggs while whisking until combined. Stir in melted butter until smooth.
- Pour lemon curd mixture into cooled pastry shells and bake for an additional 10-15 minutes until set but slightly jiggly in the center.
- Let cool completely in tins before dusting with icing sugar and serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Serving Size: 1 tartlet (40g)
- Calories: 160
- Sugar: 14g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg