Lemon Curd Tartlets are buttery, crisp tart shells filled with silky, tangy lemon curd. These bite-sized desserts are perfect for brunches, tea parties, or any occasion that calls for a refreshing, citrusy treat.
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Combine Dry Ingredients:
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In a food processor, pulse flour, sugar, and salt until combined.
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Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
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Add Egg and Water:
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Add the beaten egg and pulse until the dough starts to come together.
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If needed, add 1-2 tbsp of ice water, 1 tablespoon at a time, until the dough forms a ball.
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Chill the Dough:
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Turn the dough onto a lightly floured surface and form it into a disk.
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Wrap in plastic wrap and chill in the refrigerator for 1 hour.
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Preheat the Oven:
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Preheat the oven to 350°F (175°C).
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Roll Out the Dough:
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On a lightly floured surface, roll the dough to a 1/8-inch thickness.
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Cut the dough into circles slightly larger than the tartlet pans.
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Fit the Dough into Pans:
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Press the dough circles into the tartlet pans or muffin tin, trimming the edges.
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Prick the bottoms with a fork to prevent puffing.
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Blind Bake:
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Place parchment paper over each tartlet and fill with baking weights or dried beans.
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Bake for 12-15 minutes, then remove the weights and bake for an additional 5 minutes or until golden brown.
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Cool completely on a wire rack.
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Combine Ingredients:
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In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.
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Cook the Curd:
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Place over medium heat, stirring constantly for 10-12 minutes or until the mixture thickens enough to coat the back of a spoon.
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Add Butter and Strain:
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Remove from heat and whisk in the cold butter cubes until smooth.
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Strain the lemon curd through a fine mesh sieve to remove any lumps.
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Cool the Curd:
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Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming.
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Chill for 30 minutes or until set.
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Fill the Tartlets:
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Spoon or pipe the chilled lemon curd into each tart shell, smoothing the tops.
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Garnish:
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Garnish with fresh berries, mint leaves, and a dusting of powdered sugar, if desired.
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Chill the Tartlets:
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Refrigerate the assembled tartlets for 30 minutes before serving to fully set the curd.
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Serve and Enjoy:
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Serve chilled for a refreshing, tangy treat.
-
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Arrange the tartlets on a serving platter and dust with powdered sugar for an elegant presentation.
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For a more decadent touch, drizzle with white chocolate or raspberry coulis.
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Berry Lemon Tartlets: Add a layer of raspberry jam or fresh berries before filling with lemon curd.
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Nutty Crust: Replace 1/4 cup of flour with almond flour for a nuttier, more flavorful crust.
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Mini Tartlets: Use a mini muffin tin to make bite-sized tartlets for parties or gatherings.
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Chocolate Lemon Tartlets: Drizzle the cooled tartlets with melted dark chocolate for a rich, zesty contrast.
Ingredients
Directions
-
Combine Dry Ingredients:
-
In a food processor, pulse flour, sugar, and salt until combined.
-
Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
-
-
Add Egg and Water:
-
Add the beaten egg and pulse until the dough starts to come together.
-
If needed, add 1-2 tbsp of ice water, 1 tablespoon at a time, until the dough forms a ball.
-
-
Chill the Dough:
-
Turn the dough onto a lightly floured surface and form it into a disk.
-
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
-
-
Preheat the Oven:
-
Preheat the oven to 350°F (175°C).
-
-
Roll Out the Dough:
-
On a lightly floured surface, roll the dough to a 1/8-inch thickness.
-
Cut the dough into circles slightly larger than the tartlet pans.
-
-
Fit the Dough into Pans:
-
Press the dough circles into the tartlet pans or muffin tin, trimming the edges.
-
Prick the bottoms with a fork to prevent puffing.
-
-
Blind Bake:
-
Place parchment paper over each tartlet and fill with baking weights or dried beans.
-
Bake for 12-15 minutes, then remove the weights and bake for an additional 5 minutes or until golden brown.
-
Cool completely on a wire rack.
-
-
Combine Ingredients:
-
In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.
-
-
Cook the Curd:
-
Place over medium heat, stirring constantly for 10-12 minutes or until the mixture thickens enough to coat the back of a spoon.
-
-
Add Butter and Strain:
-
Remove from heat and whisk in the cold butter cubes until smooth.
-
Strain the lemon curd through a fine mesh sieve to remove any lumps.
-
-
Cool the Curd:
-
Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming.
-
Chill for 30 minutes or until set.
-
-
Fill the Tartlets:
-
Spoon or pipe the chilled lemon curd into each tart shell, smoothing the tops.
-
-
Garnish:
-
Garnish with fresh berries, mint leaves, and a dusting of powdered sugar, if desired.
-
-
Chill the Tartlets:
-
Refrigerate the assembled tartlets for 30 minutes before serving to fully set the curd.
-
-
Serve and Enjoy:
-
Serve chilled for a refreshing, tangy treat.
-
-
Arrange the tartlets on a serving platter and dust with powdered sugar for an elegant presentation.
-
For a more decadent touch, drizzle with white chocolate or raspberry coulis.
-
Berry Lemon Tartlets: Add a layer of raspberry jam or fresh berries before filling with lemon curd.
-
Nutty Crust: Replace 1/4 cup of flour with almond flour for a nuttier, more flavorful crust.
-
Mini Tartlets: Use a mini muffin tin to make bite-sized tartlets for parties or gatherings.
-
Chocolate Lemon Tartlets: Drizzle the cooled tartlets with melted dark chocolate for a rich, zesty contrast.