If you’re a fan of bright, citrusy desserts, these lemon curd tartlets are about to become your new obsession! Buttery, crisp tart shells filled with silky, tangy lemon curd—it’s the perfect balance of sweet and tart in every bite. Whether you’re making them for a fancy brunch, afternoon tea, or just treating yourself (because you deserve it!), these mini tarts are guaranteed to impress.

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Why You’ll Love This Recipe

Bright & Refreshing: The lemon curd is packed with zesty citrus flavor, making each bite light and refreshing.
Buttery & Crisp: The tart shells are perfectly golden, providing a delicious contrast to the creamy filling.
Elegant Yet Simple: These look fancy but are surprisingly easy to make!
Make-Ahead Friendly: You can prepare the components in advance for stress-free entertaining.
Customizable: Swap in different curds like passionfruit or lime for a fun twist.

Ingredients

For the Tart Shells:
All-Purpose Flour: Creates the perfect crisp, flaky tart base.
Butter: Gives richness and helps achieve that melt-in-your-mouth texture.
Sugar: Adds a slight sweetness to balance the tartness of the curd.
Egg Yolk: Helps bind the dough for a tender, delicate crust.
Vanilla Extract: A touch of warmth to enhance the flavor.
Cold Water: Brings the dough together without making it too soft.

For the Lemon Curd:
Fresh Lemon Juice: The star ingredient for that tangy citrus kick.
Lemon Zest: Intensifies the lemony flavor.
Egg Yolks: Make the curd rich, thick, and luscious.
Sugar: Balances the tartness of the lemons.
Butter: Adds silkiness and a smooth finish to the curd.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Tart Shells: Mix flour, sugar, and butter until crumbly. Add the egg yolk, vanilla, and cold water, forming a dough. Chill, then roll out and cut into small circles. Press into tartlet molds and bake until golden brown.

Make the Lemon Curd: In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks. Cook over low heat, stirring constantly, until thickened. Remove from heat and stir in butter until smooth.

Fill the Tartlets: Once the tart shells are cooled, spoon or pipe the lemon curd into each shell, smoothing the tops.

Chill & Set: Let the tartlets chill in the fridge for at least an hour to allow the curd to firm up.

Serve & Enjoy: Garnish with powdered sugar, fresh berries, or a dollop of whipped cream for an extra special touch.

With Fresh Berries: Strawberries, raspberries, or blueberries add a juicy, fresh contrast.
With Whipped Cream: A light, fluffy topping to balance the tartness.
Dust with Powdered Sugar: A simple, elegant finish.
Pair with Tea or Coffee: The perfect afternoon treat with a warm drink.
Chocolate Drizzle: For a decadent twist, add a drizzle of melted dark chocolate.

Additional Tips

Chill the Dough: Letting the tart dough rest before rolling helps prevent shrinking in the oven.
Strain the Curd: For an ultra-smooth texture, strain the curd after cooking to remove any bits of cooked egg.
Use Fresh Lemons: Bottled lemon juice won’t give the same bright, fresh flavor.
Make Ahead: The tart shells and lemon curd can be made a day ahead and assembled when ready to serve.

FAQ Section

Q1: Can I use store-bought tart shells?
A1: Absolutely! If you’re short on time, pre-made shells work great.

Q2: How long does lemon curd last?
A2: Stored in an airtight container in the fridge, homemade lemon curd lasts up to a week.

Q3: Can I freeze lemon curd tartlets?
A3: Yes! Freeze the fully assembled tartlets on a tray, then transfer them to a container once solid. Thaw in the fridge before serving.

Q4: Can I make a bigger tart instead of mini ones?
A4: Yes! Just press the dough into a full-size tart pan and bake slightly longer.

Q5: What’s the best way to store leftovers?
A5: Keep them in an airtight container in the fridge for up to 3 days.

Q6: Why is my lemon curd grainy?
A6: This happens if the eggs are cooked too fast. Always cook over low heat and stir constantly.

Q7: Can I make this recipe dairy-free?
A7: Yes! Swap the butter in the curd for a dairy-free alternative.

Q8: What’s the best way to zest lemons?
A8: Use a microplane grater and avoid the bitter white pith.

Q9: Can I use a different citrus fruit?
A9: Yes! Try lime, orange, or grapefruit for a fun variation.

Q10: Can I double the recipe?
A10: Definitely! Just scale up the ingredients proportionally.

Final Thoughts

These lemon curd tartlets are a little bite of sunshine—zesty, sweet, and irresistibly creamy! Whether you’re serving them at a party or treating yourself to a special dessert, they’re guaranteed to brighten your day. Try them out and let me know how they turn out!

Lemon Curd Tartlets

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Author: Maria
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 tartlets 1x
Category: Dessert
Method: Baking
Cuisine: FRENCH

Print Recipe

Description

These Lemon Curd Tartlets feature a buttery, crisp tart shell filled with silky, tangy homemade lemon curd. The perfect bite-sized treat for brunches, tea parties, or special occasions, these tartlets offer a balance of sweetness and citrusy zest in every bite!

Instructions

Prepare the Tart Dough

Mix Dry Ingredients: In a food processor, pulse together flour, icing sugar, and salt.
Add Butter: Add cold butter cubes and pulse until the mixture resembles fine crumbs.
Incorporate Egg: Whisk egg in a bowl and slowly add it to the food processor while pulsing until the dough starts coming together.
Chill Dough: Form the dough into a ball, roll it between two sheets of baking paper to 4mm (⅙ inch) thick, then refrigerate for at least 1 hour (or up to 24 hours).

Prepare & Bake Tart Shells

Cut Tart Shells: Remove baking paper and cut out disks of dough using a round or fluted cutter 1.5–2 cm wider than the muffin pan openings.
Press Into Pan: Gently press dough into a muffin pan, ensuring it touches all sides to prevent air bubbles.
Chill Again: Refrigerate for at least 2 hours, preferably overnight.
Preheat Oven: Preheat to 160°C (325°F) and prick the tartlet bottoms with a fork.
Blind Bake:
- Place the muffin pan in the freezer while the oven preheats.
- Line each tartlet with baking paper and fill with baking weights, rice, or beans.
- Bake for 15 minutes, remove weights, and bake for another 15 minutes until golden.
- Set aside to cool completely.

Make the Lemon Curd

Cook the Base: In a saucepan over low heat, whisk together egg yolks, sugar, and lemon juice for 3-5 minutes, until slightly thickened.
Incorporate Butter: Gradually whisk in butter cubes, ensuring each addition melts before adding more. Stir in lemon zest (if using).
Thicken the Curd: Continue cooking on low heat for 5-15 minutes, whisking constantly, until the curd thickens.
Check Readiness: Dip the back of a spoon into the curd and run your finger through it. If the curd stays separated, it’s ready. If it flows back together, cook longer.

Assemble the Tartlets

Fill the Shells: While warm, pour the lemon curd into the cooled tartlet shells.
Remove Air Bubbles: Gently tap the tartlets against a hard surface.
Chill & Set: Refrigerate for at least 2-3 hours before serving.

Notes

For a smoother curd, strain it through a fine-mesh sieve before pouring into tartlets.
Garnish with whipped cream, fresh berries, or edible flowers for an elegant touch.

Store tartlets in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 tartlet
Calories: 210 kcal
Sugar: 12g
Sodium: 30mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 3g
Cholesterol: 90mg