Lemon Curd Puff Pastry Tarts
These sweet and tangy Lemon Curd filled Puff Pastry Tarts are an impressive dessert that is quite simple to make!
Servings: 6 Servings
Calories: 684kcal
Ingredients
Lemon Curd
- 0.5 cup fresh squeezed lemon juice
- .67 cups granulated sugar 2/3rds cup
- 2 eggs whole
- 2 eggs yolks only
- 0.5 cup unsalted butter
- pinch sea salt 1/16th teaspoon
- 1 pound Pepperidge Farms puff pastry sheets or shells 1 package
Instructions
To make the Lemon Curd:
- Bring 1-inch of water to a boil in a large pot.
- Whisk together eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl, or double boiler.
- Place over boiling water and cook, stirring occasionally until mixture thicken and coats the back of a spoon.
- Remove from heat and whisk in butter, whisking until thoroughly melted and mixture is smooth.
- Pour lemon curd into a sealed container and place in the refrigerator until thoroughly chilled.
For the Tarts:
- Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone liner.
- Bake for 15 minutes, until puffed and golden brown.
- Place on a wire cooling rack and allow to cool completely before filling.
- Cut out the centers to make shells hollow, and dust with sifted powdered sugar.
- Fill with lemon curd and serve.
Notes
- You will have leftover Lemon Curd. You can make more tarts or use it on toast.
- See original post for detailed instructions to make shells from a sheet of puff pastry.
Nutrition
Calories: 684kcal | Carbohydrates: 57g | Protein: 9g | Fat: 46g | Saturated Fat: 17g | Cholesterol: 149mg | Sodium: 256mg | Potassium: 107mg | Fiber: 1g | Sugar: 23g | Vitamin A: 630IU | Vitamin C: 7.8mg | Calcium: 29mg | Iron: 2.4mg