This post has been sponsored by Nielsen-Massey. All opinions expressed are my own.
A sweet & zesty lemon curd is set over a shortbread-like crust and topped with sweet cream for a refreshing summer dessert.
Nothing says summer quite like a bowl of bright, fresh citrus. Staring at the Meyer lemons on the counter the other day, I was inspired by our beloved French Lemon Tart to create lemon tartlets in a more simplified version.
One of my favorite things about this dessert is the minimal baking time it requires making it perfect even on a summer’s night. A creamy lemon custard is poured into the baked shells and served with Chantilly cream.
Less is More
It’s a controversial debate- does less really equal more? Well, sometimes yes. In today’s case, most definitely. Lemon Curd calls for just a handful of ingredients but the quality of ingredients is what really matters. So if anything, today’s recipe proves you don’t always need a long list of ingredients to impress, sometimes you just need the right ingredients.
Make sure you have the freshest Meyer lemons you can get your hands on. My other secret ingredient lies in the vanilla- specifically, Nielsen-Massey Pure Vanilla Extract. I have found in the past, from lots of taste-testing and trial and error, that few brands stand out like Nielsen Massey’s extracts. For today’s recipe I’ve incorporated their Pure Vanilla in the crust, the curd, and the Chantilly cream.
The reason for Nielsen Massey’s premium excellence in flavor is because their products are produced from high-grade, hand-selected beans. Their proprietary cold extraction process gently draws out and preserves vanilla’s more than 300 flavor compounds, resulting in a flavor profile that’s full, sweet, creamy and mellow with velvety after-tones. So, with that said, I hope Nielsen Massey inspires you to #BetterYourBake like it has for me. Speaking of which, be sure to check out BetterYourBake.com to watch tips on how to temper your eggs, caramelize sugar, and other great tips and tricks!
There is elegance in simplicity and that is also on full display in today’s recipe. Lemon curd is one of the easiest fillings to make stovetop- far easier than custard in my opinion. Furthermore, a lemon curd filling means less bake-time. These tartlets are meant to be prepared right before serving. Make your curd early in the day and let is chill out and set in the refrigerator. Bake the shells for about 15 minutes and leave them until you’re ready to fill. Finally, as the ultimate finishing touch, pipe Chantilly cream over each tartlet.
The curd is sweet but has a nice lemony bite to it which pairs beautifully with the notes of vanilla. It’s cool and refreshing making it the ultimate finisher to a hot summer’s day.
Exciting news! Nielsen-Massey is offering incredible discounts for Amazon Prime Day (June 21-22) this year. Stock up now and save 20% on 4oz bottles of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract & Paste, as well as Pure Vanilla Extract & Paste.