Lemon Fruits tartlets

Gina and I baked the ready made tartlet shells (20 min at 200 degree Celsius)from Phoon huat, combined with Chef John light lemon curd filling and added fresh fruits on top.
Voila!
Refreshing pretty yummy lemon fruit tartlets are done!
I only baked 12 tartlets at first, then realise how successful it turned out, how delicious and pretty they are. I baked the rest of the 48 tartlets in 3 batches and used up all the lemon curd. Brought some to my in laws to taste and share some with my new neighbour.

By the way, this is lemon fruit tarts, so it is lemony sour and refreshing! Great when serve chilled.
Made this for cell group party in April and it was a hit.
This is pretty desserts is wonderful for potluck party, gathering snack, tea time, or even picnics. Buy the mini mooncakes plastic casing from phoon huat to house them and they will look like commercial tartlets.








Chef John Lighter Lemon Curd

Ingredients

• 3 large eggs
• 150 g white sugar
• 160 ml freshly squeezed lemon juice

• 9 g freshly grated lemon zest
• 70 g unsalted butter at room temperature - cut into 1-tablespoon chunks

 

Directions:
1.Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
2.Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
3.Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.


Note:
Need about 2 lemons to get 2/3 cup of lemon juice.
It is helpful to make the lemon curd ahead of time so as and when the tartlet is needed we only need 30 mins to bake it and assemble it.