Savor the Sunshine with These Irresistible Lemon Tartlets
Description
There’s something magical about the combination of citrusy lemons and sweet, juicy blueberries. It’s like capturing a burst of sunshine on a plate!
Today, I’m excited to share a delightful recipe for Lemon Tartlets that will brighten up your day and bring a smile to your face. These bite-sized treats are not only visually stunning but also incredibly delicious. Get ready to indulge in a little slice of happiness!
Ingredients
For the Lemon Curd:
1 cup of sugar
1/2 teaspoon of salt
2 large eggs, plus 6 egg yolks
4 tablespoons of lemon zest
1 cup of fresh lemon juice
5 tablespoons of unsalted butter
For the Lemon Curd Baskets:
Pre-made Phyllo Sheets by Athens
1 tablespoon of melted butter
For the Decorations:
1/2 cup of blueberries or berries of your choice
A sprig of mint for each basket
Instructions
Now, let’s dive into the directions:
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While making the lemon curd, place the Phyllo dough on the counter to defrost from the freezer. We’ll come back to this later.
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In a non-reactive pot (such as stainless steel), whisk together sugar, salt, and all the eggs over medium heat. Make sure to whisk until well incorporated. Then, add the lemon juice and zest while constantly stirring. Keep a close eye on the mixture to prevent the eggs from scrambling in curd.
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After approximately 5 minutes, the lemon curd will start to thicken slightly. At this point, add the 5 tablespoons of unsalted butter. Stir until the butter melts completely and the curd becomes shiny and bright yellow. The butter will also help to further thicken the curd, giving it a luscious texture.
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Strain the lemon curd using a fine strainer to achieve a velvety smooth consistency. This step will remove any lemon zest or bits of cooked egg. Trust me, it’s worth the extra effort for that heavenly texture! Once strained, cover the curd with plastic wrap directly on the surface and refrigerate it for at least 1 hour to thicken. Be sure not to let a thick skin form on top.
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While the curd is cooling, let’s prepare our Phyllo dough baskets. Unwrap the Phyllo dough and unroll it into a large rectangle. Place a sheet of Phyllo dough on a piece of parchment paper and brush it lightly with melted butter. Repeat this process six times, stacking the sheets on top of each other.
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Cut the rectangle into 12 squares, as these will be the bases for your tartlets. Place each dough square into a lightly greased muffin pan by centering the square on each round and gently pushing to create a Phyllo dough basket. Bake them for approximately 10 minutes. Once done, let them cool on a wire rack for 10 minutes.
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Now comes the fun part! Fill each Phyllo dough basket with the chilled lemon curd, allowing the tangy sweetness to mingle with the delicate layers of pastry. Top each tartlet with a handful of plump blueberries or berries of your choice. The combination of lemon and blueberries is simply divine! Finish off with a fresh mint sprig for an added touch of elegance.
Voila! Your Lemon Tartlets are ready to dazzle both your taste buds and your guests. This delicious dessert is a feast for the senses and a joy to make, so save this recipe for your next gathering or special occasion (or simply treat yourself!)
Notes
(I personally think lemon and blueberries work best for this recipe!)
