Lemon Curd Tarts
If you got lemons, make some tarts!

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Lemon Curd Tarts

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Adjust Servings:
For the dough:
200 g Plain flour
30 g Almond flour
80 g Powder sugar
120 g Butter cold, in cubes
1 Egg
For the lemon curd:
2 Lemons juice and peel
125 g Butter
200 g Crystal sugar
2 Large eggs
For the meringue:
125 g Egg whites
75 ml Cold water
200 g Crystal sugar


  • For the dough:

  • For the lemon curd:

  • For the meringue:



Lemon curd tarts are a favourite for almost everyone. With these lemon curd tarts you can never go wrong! So put your teeth in this brittle tartelette bottom filled with a fresh lemon curd filling and a light sweet meringue cloud topped with almond flakes.

Prepare the dough.

Put all ingredients (except the egg) in a bowl and knead until a sandy dough is formed. Then add the beaten egg and knead until you have a cohesive dough. Let the dough rise in the refrigerator for half an hour to an hour.

On a floured worktop roll out the dough. Cut out 8 disks and place them in a greased cake mold (10 cm diameter). If you prefer one big lemon meringue cake than 8 little ones, then use a beautiful quiche shape of approximately 24 cm in diameter. Let the dough rise for another half an hour in the refrigerator. Meanwhile, heat the oven at 170 degrees. Place the molds in the middle. Bake the cake for about 20 minutes: first place a sheet of baking paper on the cake bottom and fill the bottom with baking beans.

Then remove the baking paper and beans. Bake the cake for another 10 minutes until it turns golden brown. Allow to cool completely before use.

Prepare the lemon curd.

Rasp the lemons and squeeze the juice. Put a large bowl on a pan with a layer of water in medium-low fire (au bain marie).

Put butter, sugar and lemon in this bowl and stir until the butter has melted. Stir in the lemon juice.

Remove the bowl from the fire, let it cool down a bit and beat the eggs in a new bowl. Pour some of the lemon mixture into the eggs and beat well. Add all together into the largebowl, stir well and put back on the pan on medium-low fire.

Due to the heat of the water in the pan, the mixture will slowly get thicker. This takes about 15 minutes. Continue stirring regularly for 15 minutes until the mixture reaches the right consistency and then remove from the fire to cool.

Prepare the meringue.

Separate the eggs and make sure that there is absolutely no egg yolk attached to the egg white. Make your bowl grease free by rubbing it in with a slice of lemon.

Take a pan with a thick bottom and mix the water and the sugar. Place the saucepan on low heat and stir in the mixture until the sugar is dissolved. Don’t stir once the mixture boils.

In the meanwhile, set the mixer to medium speed to beat the egg whites. Once stiff, add the sugar syrup. Pour the sugar syrup in a thin stream on to the mixture.

Allow it to cool completely before using it.

Take out the dough bottoms and fill them all with an equal amount of lemon curd and smooth them off. Put in the fridge. Decorate with a dollop of torched meringue and roasted almond flakes.

The tarts are ready now. You can put them in the fridge for a few hours before serving them.

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