Curd is not an appetizing word, I think we can all agree. Lemon curd on the other hand, is something I think everyone can get onboard with! It the perfect combination of sexy and cute, er tangy and sweet! (name the movie!)
I hope you are all enjoying your long weekend! I had all of these plans to go hiking and go on adventures all weekend, but if we are being real with each other I will admit that I have had the most relaxing of relaxing weekends, which sometimes you just need. We’ve balanced brunching with working out but other than that it’s been a lot of reading, researching, and working on a new project I have coming up which I will share with you soon! I also watched the movie The Birdcage with Robin Williams – how have I not seen this before?! It’s from the 1990’s and I was seriously belly laughing the whole time. Seriously hilarious! I also whipped up these cute little tarts and Thomas and I are struggling to not eat the whole batch.
With Memorial Day being today as well as 4th of July coming up, I wanted to share an easy dessert that’s so easy to whip up but still looks the part! Using pre-made phyllo shells from the grocery store in your freezer isle cuts so much time and energy out of making these. I love making homemade tarts from scratch, but it adds a lot of time, and in the summer it’s nice to be outside soaking up the sun as much as possible instead of being in the kitchen fussing over dough! During the summer months, I find myself swapping out rich chocolate dessert flavors for more fruity and light ones with lots of berries!
Trader Joe’s has an incredible lemon curd you can buy, so if you want to be extra easy on yourself you can go that route! However, homemade lemon curd is SO GOOD, and as long as you pay attention while it’s thickening it is a really quick process!
Mini Lemon Curd Tartlets
- 1/3 cup lemon juice, about 2 lemons
- 2 large eggs
- 1 egg yolk
- 1/2 cup sugar
- 2 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
- 2 tablespoons heavy cream
- pinch of salt
- fresh berries for garnish
- 1 package of phyllo shells (found in freezer section)
- To make the lemon curd, heat lemon juice over medium heat until hot but not boiling
- Whisk eggs and the single yolk in a medium bowl. Whisk in the sugar. While whisking , slowly pour in the hot lemon juice into the eggs. Return to the saucepan and cook over medium heat. Stir constantly until mixture thickens and coats the back of a spoon, about 5 minutes. Careful that the mixture doesn't get too hot or the eggs will start to scramble. Take the saucepan on and off the heat as necessary until you the the right consistency.
- Remove pan from heat and stir in the butter chunks. Once melted, stir in cream and salt. If the curd didn't come together and thicken, simply return to heat and cook a bit longer stirring constantly until it thickens.
- Preheat the oven to 350. Remove your phyllo shells from the package and place on a baking tray. Bake phyllo shells for 3-5 minutes just until crisp.
- To assemble the tarlets, spoon the lemon curd into each shell. Top with berries and serve!