Petite Lemon Curd Tartlets in Fillo Cups
Could anyone refuse classic Petit Lemon Curd Tarts? I don’t think so! A light and lemony curd cradled in delicate petit Fillo Factory cups…perfection! Easy to make with all natural ingredients, these tarts are sure to make you look like a pastry chef master.
- The Fillo Factory Fillo Cups - 1 box of 15
- granulated sugar - 1 cup
- fresh lemon zest - 1/4 tbs yellow zest only
- fresh lemon juice - 2/3 cup (7-8 lemons)
- egg yolks - 8 at room temperature
- kosher salt - dash
- unsalted butter - 1 stick diced
Using a medium size heavy saucepan, combine the sugar, lemon zest, lemon juice, egg yolks and salt. Wisk together and cook over medium heat. Add butter when mixture is slightly warm. Wisk continually for about 5 minutes over heat until the mixture thickens to coating stage. Remove from heat and, using a sieve pour, the curd through and push the remaining curd with a wooden spoon through the sieve. Let cool slightly and deposit in the Fillo Cups. Garnish with candied lemon peel, fresh fruit or dust with confectioners sugar.