Lemon Curd Tartlets with Blueberries
These sweet tarts are the perfect treat for a summer shower. The yellow and blue color combination match the nautical party theme, and the mix of lemons and blueberries gives them the perfect balance between tangy and sweet.
Topped with blueberries and whipped cream, your guests are sure to love these delightful lemon tartlets.”
- 6 egg yolks
- 1 1/2 cups sugar
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 1 tbs butter
- pre-baked tartlet shells
Add the yolks, sugar and lemon juice to a stainless steel pan. Cook over medium heat, stirring constantly until it thickens to the consistency of sour cream (160 degrees), about 10 minutes.
Remove lemon mixture from heat and immediately pour through fine strainer to remove any lumps. Stir in zest and butter, then cover with plastic wrap until cool.
Fill pre-baked tartlet shells with cooled lemon curd and bake for 10-15 min until set (the center should still be slightly jiggly).
Top with fresh blueberries and whipped cream, and serve.
Recipe adapted with permission from Cakewalk Baking.