Raspberry Lemon Curd Tartlets Recipe | Eggs MB
Learn how to make raspberry lemon curd tartlets with this easy recipe featuring saffron-infused lemon curd and fresh raspberries. Get the step-by-step instructions.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eggs.mb.ca.
Ingredients
- 3 cups (750 mL) Unbleached flour
- ½ tsp (5 mL) Salt
- ½ cup (125 mL) White sugar
- 1 cup (250 mL) Unsalted butter, room temperature
- 1 tsp (5 mL) Vanilla extract
- 2 Large eggs, just beaten
- 2 Eggs
- 2 Egg yolks
- ½ cup (125 mL) Sugar
- 2 Lemons, zested
- Pinch saffron threads
- Pinch salt
- ½ cup (125 mL) Freshly squeezed lemon juice
- 6 tbsp (90 mL) Unsalted butter cut in cubes
- 1 quart (2 pints) Fresh raspberries
- Mint leaves (optional)
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