- 1/2 cup, plus 4 tablespoons, freshly squeezed lemon juice
- 3 large eggs
- 1 large egg yolk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 sticks European butter, cubed and chilled
- 30 mini fillo dough shells
- Raspberries, for garnish
- Confectioners sugar, for serving
When I was working in France, I truly fell in love with lemon curd. I dare you to find a better recipe than this one. This is a scaled down version of Chef Laurent’s recipe from his bakery. You can make your own pastry tart shells, but this curd is so incredibly creamy and luscious that store-bought shells work just fine.
Special equipment: Food processor.
Technique tip: Add the butter slowly to emulsify. The lemon curd recipe yields twice as much as you need for the tartlets, so enjoy leftovers with pancakes, biscuits, cupcakes or yogurt parfaits.
Make the lemon curd:1.
In a small saucepan over medium heat, whisk the lemon juice, eggs, yolk, sugar and salt until the liquid begins to thicken and steam.2.
Immediately remove from the heat and pour the curd through a fine mesh strainer directly into a food processor.3.
Turn on the food processor and add the butter, one cube at a time, until it has emulsified. The curd should be smooth and silky.4.
Transfer the curd to a bowl and cover with plastic wrap, pressing it onto the curd to prevent a skin from forming.5.
Using a paring knife, pierce the plastic wrap a few times to make vent holes. Refrigerate the curd for at least 4 hours, preferably overnight.
Make the tartlets:6.
Crisp the phyllo dough shells according to package instructions; let cool completely.7.
Pipe a heaping tablespoon of lemon curd into each shell.8.
Top with a raspberry and sprinkle with powdered sugar. Refrigerate tartlets until ready to serve.