Mini Lemon Curd and Whipped Cream Tarts

Hello everyone.  I hope you are all safe at home with your loved ones.

This year, I am loving everything with lemons and that includes my favorite part of the meal, dessert.  Today I am happy to share these beautiful and mouthwatering mini lemon curd and whipped cream tarts that are sure to become the ultimate summertime recipe!

The basic recipe for the lemon curd is courtesy of the Preppy Kitchen.  I really like this one because it is very simple to do and is extremely versatile.  It is sweet, velvety and delicious on just about everything you decide to put it on!  Great for filling tarts, pies and cakes.  If you are a lemon lover like me, I promise you this lemon curd will be a go to.  So be sure to give this beautiful dessert a try.  Recipes and video are below for your use.  

Here is the link for the mini tart molds that I used for this recipe.















My version layers lemon curd with whipped cream and is topped with fresh berries to elevate the yumminess!!!  The result is a gorgeous and light dessert that your dinner guests will love.










Lemon Curd Recipe

This sweet and zesty lemon curd is foolproof and amazing in everything from roll cakes to whipped cream.
CourseDessert
CuisineAmerican
Prep Time15 minutes
Cook Time10 minutes
cooling time2 hours
Total Time2 hours 25 minutes
Servings10 oz
Calories197kcal

Ingredients


  • 1 cup granulated sugar 200g
  • 2 tbsp lemon zest zest of two lemons
  • 6 egg yolks
  • 1/2 cup lemon juice minus one tablespoon, 100mL
  • 1/2 cup butter unsalted, cold

Instructions


  • Separate the yolks from the whites. You can freeze the egg whites for later or make a Swiss meringue buttercream with them!
  • Zest the lemons. If you have a food processor handy I like to pulse the lemon zest and sugar together to really extract all the oils from them but this step is not a must.
  • Juice the lemons until you have about half a cup of lemon juice. Don't forget to strain out the seeds.
  • Strain egg yolks into a pot and beat lightly with a wire whisk. Whisk in the sugar and give it a good mix until lighter in color. Stir in lemon juice gradually.
  • Heat on low, while stirring constantly with a wire whisk until mixture thickens, just starts to bubble and coats back of wooden spoon.
  • Remove pot from heat, then add the cold, cubed butter and mix until melted.
  • This is optional but I like to strain the final mixture to remove any bits of zest, etc. The final curd will be SILKY SMOOTH and amazing.
  • Transfer the curd to a sealable container or bowl. If string in a bowl make sure to cover the surface with plastic wrap to prevent a skin from forming.

Notes


  • ALWAYS use fresh lemon juice, if you don't have any handy just buy a nice jar of store-bought curd.
  • You'll know the curd is ready when it noticeably thickens in consistency and coats the back of a spoon. Don't stop whisking until it's off heat and keep the heat low!
  • Don't skimp on the chill time if you're using the curd to fill a cake. It needs to be completely set and the cake shouldn't be warm at all.
  • The zest makes adds so much flavor to the curd but will add some texture so I recommend straining the curd before chilling for a silky smooth finish.
  • Cold butter will help cool the curd and set if more quickly.
  • If your stove runs hot or you have a tendency to burn things then this can be made in a double boiler.








Perfect Whipped Cream Recipe 


Ingredients

  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla 

Directions

1. Place mixer bowl and whisk in freezer for at least 20 minutes to chill. 
2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk
    on high speed until medium to stiff peaks form, about 1 minute. 
3. Do not over beat. 






I hope you give this easy and delicious recipe a try.  It will be your go to for summer entertaining.

Thank you for stopping by today.




Janet















Comments

  1. The lemon curd tarts you made looks so good and pretty too. Thanks for the recipe.

    ReplyDelete
    Replies
    1. Thank you Julie. So glad you like it. Please give it a try and let me know how they turn out.

      Be safe friend.

      Janet

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  2. Janet, these beauties look too pretty to eat! Beautiful dessert. Hugs and blessings, Cindy

    ReplyDelete
    Replies
    1. Hi Cindy,

      Thank you for your sweet comment dearest friend. So glad you like it.

      Hug and blessings for you too.

      Janet

      Delete
  3. Your tartlets are absolutely gorgeous - and your photography beats any magazine I have seen recently, that's
    for sure. My gracious what a beautiful addition to a tea party they would be. Just lovely. Thanks for the eye candy!

    ReplyDelete
    Replies
    1. Hi Michele,

      Thank you so much. Your kind words mean everything. I am truly honored by your comment.

      I agree, these small tarts would be great at any tea party or brunch.



      Blessings,

      Janet

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  4. What a glorious treat! These would be perfect for a Spring Tea Party! So beautiful!

    ReplyDelete
    Replies
    1. Hi Maria,

      Thank you so much. I truly appreciate your sweet comment.

      So glad you like it. They would definitely be perfect for a Spring Tea Party!!!


      Warm regards,

      Janet

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  5. The tarts looks gorgeous! I love lemon. By the way, the word "sugar" was left out of the ingredient list for the whipped cream. ;-)

    ReplyDelete
    Replies
    1. Hi Linda,

      Thank you so much. I truly appreciate your sweet comment.

      And thank you for letting me know about the word "sugar" missing from the ingredient list.


      Warm regards,

      Janet

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  6. Whau! Gorgeous presentation! Lovely! Thank you for the recipe.

    ReplyDelete
    Replies
    1. Hi Angela,

      Thank you so much sweet friend. I truly appreciate your kind words.

      So glad you like it. And it's always my pleasure.!!!


      Warm regards,

      Janet

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