Save Recipe Print
Level:
Easy

Ingredients

Directions

Mix together sugar and eggs. Mix in lemon rind and lemon juice. Add melted butter. Cook on top of double boiler over boiling water until curd is thickened. Curd may be cooked in a microwave: on low or med-low for short time periods stirring between each time, until mix has thickened. This mix, while still hot will not be very thick. It should be thick enough to coat the back of a spoon. Cool mix at room temperature, then refrigerate until completely cold. Keep refrigerated until ready to use.

To make tartelette shells:

Roll chilled sugar dough on lightly floured counter or pastry cloth approximately 1/4" thick. Make a cluster of the tartelette molds and gently lift rolled dough on top of molds. Press down on molds. Shape each shell into the mold. Prick bottom with fork. Bake at 350 on cookie sheet until shell is golden brown. Cool at room temperature.

To assemble:

Spoon cold lemon curd mix into cooked cold shell. Keep refrigerated until ready to serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Food Network Kitchen

Lemon Curd

Recipe courtesy of Food Network Kitchen

Lemon Curd

Recipe courtesy of Kelsey Nixon

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Mary Maher

Browse Reviews By Keyword