Lemon Curd Tartlets at foodious.com

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Lemon Curd Tartlets

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45 minutes

8 servings

Adjust servings

Yields 24 tartlets

dairy-free

(?)

Has dairy from:

butter

gluten-free

(?)

Has gluten from:

all-purpose flour

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

egg (large)
egg yolk (large)
caster sugar
butter

vegetarian

(?)

Not vegetarian due to:

egg (large)

pescatarian

paleo

(?)

Not paleo due to:

caster sugar
all-purpose flour

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 4.6% of RDA
• Calories: 20.0% of RDA
• Carbs: 9.9% of RDA
• Fat (total lipid): 34.6% of RDA
• Fiber: 6.7% of RDA
• Fructose: 0.1% of RDA
• Protein: 7.9% of RDA
• Sodium: 22.6% of RDA
• Sugar: 17.7% of RDA

• Vitamin A (IU): 8.6% of RDA
• Vitamin B6: 11.0% of RDA
• Vitamin C: 2.0% of RDA
• Iron: 3.1% of RDA
• Magnesium: 7.8% of RDA
• Manganese: 2.2% of RDA
• Niacin: 17.5% of RDA
• Potassium: 2.6% of RDA
• Zinc: 4.3% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

27.2

Calories

399

Fiber

1.88

Iron

0.594

Protein

8.88

Sodium

305

Sugars

5.52

Fat (total lipid)

21.2

MAIN RECIPE INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

egg (large)

whole

egg yolk (large)

1/3

cups

caster sugar

*see note.

tsp

lemon zest

tbsp

lemon juice

freshly squeezed.

1/3

cups

butter

chopped.

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INGREDIENTS FOR: QUICHE/TART CRUST

Amount

Measure

Ingredient

cup

all-purpose flour

1/2

tsp

salt

1/4

cups

olive oil

1/4

cups

water

Ice water - just make sure it's extremely cold.

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PREPARATION

HOW TO PREPARE THE TARTLET CRUST

Follow the steps in the dependent recipe.

Preheat oven to 350F.

In a small muffin tin (24 slots), lightly coat each slot with olive oil spray. Evenly distribute the tart crust into each muffin slot and puncture the bottoms a few times with a fork.

Bake tartlets for 15 to 16 minutes or until light golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

PREPARING THE FILLING

Place egg, egg yolk, sugar, lemon zest and lemon juice in a heavy-based saucepan.

Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.

Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.

ASSEMBLING

Spoon 2 1/2 teaspoons lemon curd in each pastry case. Serve.

DEPENDENT RECIPES:

Quiche/Tart Crust

This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.

NOTES, TIPS, TRICKS, HINTS, ETC:

You can make your own caster sugar by grinding granulated sugar slightly in a food processor or blender (or a very clean coffee grinder). However you do need to be careful when doing this as it can be easy to end up with a sugar powder instead of finer granules.

THIS RECIPE CAN BE CUSTOMIZED

Make it Dairy Free!

A dairy-free variant of this recipe can be made. Just substitute Earth Balance Natural Buttery Stick for butter.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 399

Protein 8.88 g

Carbohydrates 27.2 g

Iron 0.59 mg

Fiber 1.88 g

Calcium 45.5 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.