Lemon Curd in Mini Pastry Shells
From YankeeMagazine.com — December 2010
From Yankee Magazine — December 2010
Puddings and Custards Recipes
- 3 lemons
- 1-1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
- Store-bought mini pastry shells
- Lightly whipped cream
- Candied lemon peel or whole raspberries (optional)
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put zest in a food processor fitted with a steel blade. Add sugar and pulse until zest is very finely minced into sugar.
Cream butter and beat in sugar-and-lemon mixture. Add eggs, one at a time. Then add lemon juice and salt. Mix until combined.
Pour mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Lemon curd will thicken at about 170°, or just below simmer. Remove from heat and cool or refrigerate.
To serve, portion lemon curd into pastry shells. Top with whipped cream; garnish with candied lemon peel or raspberries if you like.
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