Lemon curd is one of my favorite treats. Lemon curd on a crusty piece of toast for breakfast. Lemon curd sandwiched between two layers of victoria sponge. Especially in these gorgeous tarts. A little bit of sweet, a little bit of tart and a touch of nuttiness from the crust. A perfect combination. These are super easy to make, don’t let the curd intimidate you. They can also be made in advance and keep well in a air tight container.
Lemon Curd Tarts
Lemon Curd (recipe from Ina Garten)
- 1.5 lemons
- 3/4 cup of sugar
- 2 oz unsalted butter at room temperature
- 2 eggs
- 1/4 cup lemon juice
- pinch of salt
Remove the zest of the one and half lemons using a microplane. In a small bowl, mix together with the 3/4 cup of caster sugar until well combined.
In another bowl, cream the butter. Next add in the sugar and lemon mixture. Mix well. Add in the eggs one at a time until fully incorporated. Next add the lemon juice and salt and mix until just combined.
Pour the mixture into a small saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd is done when it has thickened, just before a simmer. Let cool completely before making the tarts. This can be made in advance and stored in the fridge. This recipe will probably make more than you need, and will be great on toast for breakfast in the morning!
Graham Cracker Crust
- 1 1/2 cups finely ground graham crackers
- 2 1/2 ounces unsalted butter, melted
- 1/4 cup caster sugar
- pinch of salt
Preheat oven to 350 degrees.
Pulse together all the ingredients in a food processor until combined or combine well in a medium bowl.
Firmly press crumb mixture into a muffin tin. Bake for about 8-10 minutes or until golden. Remove from the muffin tin and let cool on a wire rack.
When both the curd and crusts are cooled, fill each crust with small spoon. Garnish with candied lemon or a thin spiral of lemon zest. Enjoy!