Lemon Curd is one of my favorite go-to desserts! Recipes for this English heritage delight date back to the 1800’s where it was a much different consistency that what we know today. It wasn’t until much later it that it was served with scones or as a spread on pancakes or waffles with fresh blueberries.
Can anyone refuse classic Petite Lemon Curd Tarts? I don’t think so! A light and lemony curd cradled in delicate petite Fillo Factory cups. . .perfection! Easy to make with all natural ingredients, these tarts are sure to make you look like a master pastry chef.
Petite Lemon Curd Tarts in Mini Fillo Cups
Approximately 15 portions
1 box of The Fillo Factory Mini Fillo Shells
1 cup granulated sugar
1/4 tablespoon freshly grated lemon zest (Use the yellow outer skin only as the pith can be bitter. I use my trusted Microplane.)
2/3 cup fresh lemon juice (You’ll need 7-8 lemons depending on size. Roll with the palm of your hand on a flat surface before juicing.)
8 extra large room temperature egg yolks
Dash of Kosher salt
1 stick of unsalted butter quartered lengthwise and diced into small cubes
Using a medium size heavy saucepan, combine the sugar, lemon zest, lemon juice, egg yolks and salt. Whisk together and cook over medium heat. Add butter when mixture is slightly warm. Whisk continually for about 5 minutes over heat until the mixture thickens to coating stage. Remove from heat and using a sieve, pour the curd through and push the remaining curd with a wooden spoon through the sieve. Let cool slightly and deposit in the Fillo Cups. Garnish with candied lemon peel, fresh fruit or dust with confectioners sugar.