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, tarts or accompanying simple toast. It also goes very well with natural yogurt, cream, ice cream... The combinations are endless!
You can buy ready-made lemon curd from Triptree in the store, but you can also easily prepare it at home. Today I'm going to show you a very practical way to do it, since we'll cook it in the microwave. In just a few minutes you can have this base cream ready that you can use for other preparations.
As I had a special dinner, I wanted to make a presentation that was eye-catching but also very simple. Using the Le Creuset muffin and cupcake mould , I prepared some baskets of brick pastry that I filled with lemon curd and finished with some red fruits. These tartlets are eaten in two bites and are delicious.
Ingredients (for 6 tartlets)
*If you prepare the lemon curd at home:
- 110gr sugar
- 1 egg
- 1 egg yolk
- 100ml lemon juice
- 50gr butter + a little more to spread the brick pastry
- Zest of a lemon
Le Creuset muffin pan , Le Creuset mini-brush , Bérard lemon squeezer and Le Creuset ramekins
Elaboration
Easy recipe to make lemon curd:
- Place the butter in a microwave-safe bowl. Microwave at medium power until melted.
- Add the sugar, egg, and egg yolk and mix with a whisk .
- Juice the lemons using the Bérard juicer and grate the zest of one of them using the Microplane . Add the juice and zest to the bowl and mix well.
- Place the bowl in the microwave for 40 seconds at maximum power, remove it and mix with the help of a silicone spatula . Put it back in for 40 second intervals and remove each time to mix. After 2 or 3 minutes you will see that the cream thickens. When you notice it has a creamy texture it will be ready. Cover it with plastic wrap and let it cool.
Preparation and assembly of the tartlets:
- Cut the brick pastry into 10cm squares. Use a silicone brush to brush the pastry with a little melted butter. Place 2 squares of pastry in each cavity of the cupcake mould (place them criss-crossed to create a star shape) and bake for 10 minutes at 200ºC until golden.
- Take them out of the oven and fill with the lemon curd.
- Finish by decorating with red berries and some mint leaves and, optionally, a little icing 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!!