Lemon Curd Tartlettes
- 1-1/2 cups sugar
- 2 lemons, juiced and zested
- 3 limes, juiced and zested
- 4 fresh lemon balm leaves
- 5 large eggs, room temperature
- 1 stick salted butter, room temperature
- ⅛ teaspoon salt
- 4 boxes frozen mini phyllo cups (15 per box)
- fresh blueberries and raspberries
- Combine the sugar, zests and lemon balm in a food processor. Pulse for 30 seconds, or until everything has been processed to a fine grain.
- In a stand mixer with a paddle attachment, cream the butter and the sugar mixture for 3 minutes on medium-high. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the juice and the salt and mix for 1 more minute.
- In a medium sauce pot over medium-low heat, add the lemon batter. Cook for about 15 minutes, whisking often – almost the whole time. When the mixture thickens, just before it would start to simmer, remove the (now) curd* from the heat.
- Pour the lemon curd into a bowl and cover with plastic wrap, taking care to gently press the plastic on top of the curd. Place the curd into the refrigerator to cool.
- Once cool, add 1 generous teaspoon of the lemon curd to each phyllo cup. Top with fresh blueberries and raspberries, then garnish with more fresh lemon balm. Serve chilled.
*Note: Before you start cooking it, the lemon mixture will look slightly curdled and lumpy. This is normal and will disappear and smooth out after cooking. If you have leftover curd, it keeps very well in the refrigerator and will last up to 2 weeks if it’s covered.