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Lemon Curd Tartlets
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Friendly URLs: /lemon-curd-tartlets
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
g
Calories
399
 
Fiber
1.88
g
Iron
0.594
mg
Protein
8.88
g
Sodium
305
mg
Sugars
5.52
g
Fat (total lipid)
21.2
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
 
1
whole
+
-
 
 
1/3
cups
+
-
 
*see note.
 
1
tsp
+
-
 
 
2
tbsp
+
-
 
freshly squeezed.
 
1/3
cups
+
-
 
chopped.
 
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Recipe Short Name:
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INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
1.
HOW TO PREPARE THE TARTLET CRUST
2.
Follow the steps in the dependent recipe.
3.
Preheat oven to 350F.
4.
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.
5.
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
6.
Place egg, egg yolk, sugar, lemon zest and lemon juice in a heavy-based saucepan.
7.
Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
8.
Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
ASSEMBLING
9.
Spoon 2 1/2 teaspoons lemon curd in each pastry case. Serve.
DEPENDENT RECIPES:
1.
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.
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