Lemon curd is a typical English cream made from lemon juice and eggs. It has a fantastic acidic touch that makes it ideal for filling cakes, tartlets or accompanying simple toast. It also pairs very well with natural yogurt, cream, ice cream… The combinations are endless!
In the shop you can buy lemon curd from the brand Triptree ready to use, but you can also make it at home easily. Today I will show you a very practical way to do it, since we will cook it in the microwave. In just a few minutes you can have this basic cream ready that will serve you for other preparations.
Since I had a special dinner, I wanted to make a showy yet very simple presentation. Using the Le Creuset muffin and cupcake tin, I prepared some brick pastry baskets that I filled with the lemon curd and finished with some red berries. These tartlets are eaten in two bites and are delicious.
Ingredients (for 6 tartlets)
- 1 pack of brick pastry
- A jar of Lemon Curd Tiptree (if you don't want to make it*)
- Red berries
- A few sprigs of mint
*If you make the lemon curd at home:
- 110gr sugar
- 1 egg
- 1 egg yolk
- 100ml lemon juice
- 50gr butter + a little more to brush the brick pastry
- Zest of one lemon
Le Creuset muffin tin, Le Creuset mini brush, Bérard lemon juicer and Le Creuset ramekins
Method
Easy recipe to make lemon curd:
- In a microwave-safe bowl, put the butter. Put it in the microwave at medium power until it melts.
- Add the sugar, the egg, the egg yolk and mix using some whisk.
- Squeeze the lemons using the Bérard juicer and grate the peel of one of them with the Microplane. Add the juice and zest to the bowl and mix well.
- Put the bowl in the microwave for 40 seconds at maximum power, take it out and mix with the help of a silicone spatula. Put it back in in 40-second increments and take it out each time to mix. After 2 or 3 minutes you will see the cream thicken. When you notice a creamy texture it will be ready. Cover it with cling film and let it cool.
Preparation and assembly of the tartlets:
- Cut the brick pastry into 10 cm square pieces. Use a silicone brush to brush them with a little melted butter. Place 2 squares of pastry in each cavity of the cupcake tin (cross them so they form a star shape) and bake them for 10 minutes at 200º, until golden.
- Take them out of the oven and fill with the lemon curd.
- Finish by decorating with the red berries and a few mint leaves and optionally a little powdered sugar.
Comments
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It has a fantastic acid touch, check this link to acquire femenism issue which makes it ideal for filling cookies, cakes or accompanying simple toasts.
Ana Belén said:
Buenas! voy a probar a hacer algo parecido esta noche, con lemon curd casera, pero dudo sobre la masa: masa brick es lo miso que brisa? sólo he visto ésa y filo… gracias!
Claudia said:
Qué alegría, Sasha!! Es exactamente lo que pensamos nosotros: no hay receta más rápida y es súper resultona :) Muchas gracias!!
Sasha Ramos said:
Hice las tartaletas para una cena familiar, quedaron espectaculares, el punto de cremosidad de la lemon curd buenísimo el punto de acidez acertado , repetiré receta rápida y estupenda
Claudia said:
Hola Iris,
Tienes toda la razón que tanto la brick como la filo se parecen mucho y pueden confundir. A priori Miguel ha usado brick, pero con masa filo se podrían hacer igualmente y resultando igual de deliciosas. Gracias y un saludo!!
Iris said:
Creo que no es pasta brick….mas parece masa filo!!