Why this recipe is so good

After making these tarts, I’ve determined that lemons are under-utilized in my kitchen. The flavour of those candy treats is so tart & tangy – it’s probably the greatest causes to make them! Listed below are a number of others:

• They’re fast to make. Whip up a batch of lemon curd in quarter-hour and take the remaining 5 to fill the tart shells. It will probably’t get a lot less complicated than that! No baking wanted.
• It’s a light-weight & contemporary dessert possibility. Fruit-based desserts naturally really feel a lot brisker than heavier chocolate or nut-based treats – and this one is not any exception! The toughest half shall be consuming simply certainly one of these.
• You may make it forward of time. Bake gluten free tart shells prematurely (or use retailer purchased) and retailer the lemon curd within the fridge for 1-2 weeks. Everytime you’re able to assemble the dessert – it’s going to solely take 5 minutes! Simple method to impress your friends with out the stress.
• The topping choices are countless! Hold it contemporary by including fruit similar to blueberries, blackberries or peaches. Use whipped cream, nuts, or chocolate for an indulgent dessert that may hold everybody coming again for extra!

Gear used to make these

Round right here, we’re all about easy recipes and attempt to decrease fancy cookware & bakeware as a lot as doable. You gained’t want something extravagant for this recipe, simply the next:

• Kitchen scale: non-compulsory, however extremely beneficial. I discover it a lot simpler to weigh out all of my components whereas baking. You’ll find cheap variations – mine solely value round $15.
• Medium sized saucepan: to prepare dinner the lemon curd components.
• Whisk: ideally a silicone one, however a steel one will work. (Simply be aware of injury to your saucepan.) You’ll be whisking A LOT.
• Wire-mesh strainer: to pressure the lemon curd as soon as it has been cooked. A easy, velvety texture is what we’re after!
• It’s also possible to use a tablespoon so as to add the curd to every tart, or just pour from a measuring cup. (A Pyrex measuring cup is a useful factor to have.)

The best way to make this recipe

To make the very best gluten free lemon tarts, you’ll want gluten free tart shells. You possibly can make your individual, or use your most well-liked model. They’ll should be totally baked (blind baked), so comply with the directions on the packaging in case you are buying a pre-made model.

To make the lemon curd, add the unsalted butter, granulated sugar, egg yolks, lemon zest, lemon juice and salt right into a medium saucepan. Flip the stovetop to medium-high warmth and whisk the components always. Enable the combination to warmth gently, however don’t let it boil.

Prepare dinner the curd for about 10 minutes, whisking repeatedly, till the temperature is between 170-180℉. In case you don’t personal a kitchen thermometer, the curd is cooked when it’s thick, sticks to the again of a spoon and makes an indent when a spoon is dragged by way of it.

Enable the lemon curd to relax barely, then fill every tart shell to the highest with about 1 ½ tablespoons (20g) of filling. You possibly can serve the tarts instantly, or chill them within the fridge to permit the lemon curd to thicken additional. High as desired. (Want some concepts? Hold studying!)

Ideas and methods

There’s no magic required when making these straightforward gluten free lemon tarts, however a number of easy suggestions will allow you to in your approach:

1. Whisk the lemon curd components repeatedly for 10 minutes whereas cooking. Why? This creates a easy & silky texture. All that wrist work shall be value it when you style that velvety tart filling!
2. Don’t let the lemon curd boil. Even, light heating is what’s wanted with a purpose to make the proper consistency. (Whisking additionally helps with that.) Because the combination incorporates eggs, overheating or uneven heating might threat the curd turning right into a scrambled egg-like texture. Yuck!
3. All the time pressure the lemon curd after cooking. Use a wire-mesh strainer to filter out the lemon zest and any lumps which will have shaped alongside the way in which.
4. Chill the tarts after filling them with lemon curd. This step isn’t important, however helps to create a wealthy, thick texture. Because the curd cools, it’s going to proceed to thicken and set, which is ideal for a lemon tart.

Garnish inspiration

Gluten free lemon tarts are lovely on their very own, however if you wish to add slightly one thing additional to this dessert, listed here are a number of strategies:

• Use contemporary fruit. Blueberries, blackberries, raspberries, peaches, apples – the choices are countless for a light-weight & contemporary after dinner deal with!
• Add whipped cream. Home made or store-bought, you may’t go flawed with slightly dollop of whipped cream!
• Select chocolate. Drizzle melted chocolate or add chocolate shavings on prime of every tart for a style mixture that everybody will love.
• Make it nutty. Add almonds, hazelnuts or macadamia nuts for a contemporary and earthy twist on this scrumptious dessert. (Psst – you may mix the chocolate & hazelnut mixture by drizzling a little bit of Nutella on prime. Sure, Nutella is gluten free!)

Storage

To retailer freshly ready lemon curd, place it in an hermetic container or glass jar and refrigerate for 1-2 weeks. To retailer ready lemon tarts, put them in an hermetic container and retailer within the fridge for 2-3 days.