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Lemon Daisy Tartlets Recipe

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4.3 from 12 reviews

Delight in these charming Lemon Daisy Tartlets featuring a zesty lemon curd filling nestled in delicate flower-shaped pie crusts. Perfect as a refreshing dessert or an elegant tea-time treat, these tartlets combine a buttery crust with a tangy, smooth lemon curd that is quick to prepare and visually irresistible.

Ingredients

Lemon Curd

  • 1/2 cup butter
  • 1 cup sugar
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup lemon juice
  • 1 tablespoon lemon zest

Crust and Topping

  • 2 nine-inch pie crusts
  • 1 cup powdered sugar

Instructions

  1. Melt the Butter: Melt the butter and allow it to cool slightly before using.
  2. Mix Eggs and Sugar: In a microwave-safe large bowl or glass 4-cup measuring pitcher, combine the sugar, eggs, and egg yolk. Whisk together thoroughly.
  3. Add Butter and Citrus: Slowly whisk in the cooled melted butter, then stir in the lemon juice and lemon zest to incorporate all the flavors evenly.
  4. Cook the Lemon Curd: Microwave the mixture on high power in one-minute intervals, stirring after each interval. Continue until the mixture thickens and coats the back of a spoon, about 4 to 5 minutes total.
  5. Strain the Curd: Pour the curd through a fine mesh strainer into a bowl to remove any cooked egg bits or zest for a smooth texture. Refrigerate until ready to use.
  6. Preheat and Prepare Shapes: Preheat the oven to 375°F (190°C). Using a flower-shaped cookie cutter, cut daisy shapes out of the pie crust dough and place each shape into the wells of a mini muffin tin.
  7. Bake the Crusts: Bake the daisy-shaped crusts at 375°F for 5 to 7 minutes or until the edges just start to turn a light golden brown.
  8. Cool the Tartlets: Remove from oven and let them cool slightly in the muffin tin. Then transfer to a wire rack to cool completely.
  9. Assemble and Serve: Dust the cooled tartlet crusts with powdered sugar, then fill each with the chilled lemon curd using a small spoon or piping bag. Serve immediately for the best taste and texture.

Notes

  • Use fresh lemon juice and zest for the brightest flavor in the curd.
  • If you don’t have a flower-shaped cookie cutter, any small round or decorative cutter will work.
  • Make sure to cool the curd thoroughly in the refrigerator to help it set properly before filling.
  • These tartlets are best served the same day they are filled to maintain crispness of the crust.
  • Leftover lemon curd can be stored in an airtight container in the refrigerator for up to 5 days.

Find it online: https://cozyplatter.com/lemon-daisy-tartlets-recipe/