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Lemon Curd Tartlets

Yields12 ServingsPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

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.

Lemon Curd Tartlets

For the Tart Crust
 1 ½ cups All-Purpose Flour
 ½ cup Unsalted Butter (cold, cubed)
 ¼ cup Granulated Sugar
 ¼ tsp Salt
 1 Large Egg (lightly beaten)
 1 tbsp Ice Water (as needed)
For the Lemon Curd
 ½ cup Fresh Lemon Juice (approx. 3-4 lemons)
 1 tbsp Lemon Zest (from 1 lemon)
 ½ cup Granulated Sugar
 3 Large Eggs
 ¼ cup Unsalted Butter (cold, cubed)
 ⅛ tsp Salt
For Garnish (Optional)
 Fresh Berries (e.g., raspberries, blueberries)
 Powdered Sugar (for dusting)
 Mint Leaves
Prepare the Tart Crust
1

  1. 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.

  2. 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.

  3. 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.

Bake the Tart Shells
2

  1. Preheat the Oven:

    • Preheat the oven to 350°F (175°C).

  2. 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.

  3. 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.

  4. 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.

Prepare the Lemon Curd
3

  1. Combine Ingredients:

    • In a medium saucepan, whisk together lemon juice, lemon zest, sugar, eggs, and salt.

  2. 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.

  3. 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.

  4. 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.

Assemble the Tartlets
4

  • 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 and Serve
5

  1. Chill the Tartlets:

    • Refrigerate the assembled tartlets for 30 minutes before serving to fully set the curd.

  2. Serve and Enjoy:

    • Serve chilled for a refreshing, tangy treat.

Serving and Presentation
6

  • 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.

Tips and Variations
7

  • 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.

Nutrition Facts

12 servings

Serving size