Lemon curd tartlets are a delightful dessert featuring buttery, flaky tart shells filled with luscious, tangy lemon curd. These bite-sized treats are perfect for parties, tea-time, or any occasion that calls for a touch of elegance and zest.
Why You’ll Love This Recipe
- The tart shells are crisp and buttery, complementing the smooth lemon curd.
- Easy to prepare, yet they look stunning and sophisticated.
- Perfect for any occasion, from casual gatherings to formal events.
- The bright lemon flavor is refreshing and not overly sweet.
- Easily customizable with toppings or variations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Tart Shells:
- All-purpose flour
- Unsalted butter
- Powdered sugar
- Egg yolk
- Ice water
- Lemon Curd:
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- Egg yolks
- Unsalted butter
Directions
- Make the Tart Shells:
- In a mixing bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk and a tablespoon of ice water, mixing until the dough comes together. Add more ice water, a teaspoon at a time, if necessary.
- Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
- Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface and cut it into circles slightly larger than your tartlet pans.
- Press the dough into the tartlet pans and prick the bottoms with a fork. Bake for 10-12 minutes, or until lightly golden. Cool completely before filling.
- Make the Lemon Curd:
- In a saucepan, whisk together the lemon juice, zest, sugar, and egg yolks.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes). Do not let it boil.
- Remove from heat and stir in the butter until smooth.
- Transfer the curd to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill until set.
- Assemble the Tartlets:
- Spoon the chilled lemon curd into the cooled tart shells, smoothing the tops with the back of a spoon or an offset spatula.
- Garnish with a sprinkle of powdered sugar, whipped cream, or fresh berries, if desired.
- Serve:
- Serve immediately or refrigerate until ready to enjoy.
Servings and Timing
- Servings: Approximately 12 tartlets
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Chill Time: 40 minutes
- Total Time: 1 hour 17 minutes
Variations
- Berry Lemon Tartlets: Add a fresh raspberry or blueberry on top of each tartlet for a fruity twist.
- Meringue Topping: Pipe meringue onto the tartlets and lightly torch for a lemon meringue tartlet effect.
- Chocolate Crust: Use a chocolate shortbread crust for a decadent pairing.
- Coconut-Lemon: Sprinkle toasted coconut flakes on top for added texture and flavor.
- Mini Cheesecake: Layer a thin cheesecake filling under the lemon curd for a rich variation.
Storage/Reheating
- Storage: Store assembled tartlets in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze unfilled tart shells for up to 3 months. Lemon curd can also be frozen separately for up to 3 months. Thaw in the refrigerator before assembling.
- Reheating: Serve tartlets chilled or at room temperature; no reheating needed.
FAQs
1. Can I use store-bought tart shells?
Yes, pre-made tart shells save time and work well with this recipe.
2. How do I prevent the lemon curd from curdling?
Cook the curd over medium-low heat and stir constantly to prevent overheating or curdling.
3. Can I make the lemon curd ahead of time?
Absolutely! Lemon curd can be made up to a week in advance and stored in the refrigerator.
4. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.
5. What’s the best way to roll out the tart dough?
Roll the dough between two sheets of parchment paper to prevent sticking and tearing.
6. Can I make a larger tart instead of tartlets?
Yes, use the same recipe to make a single 9-inch tart. Adjust the baking time accordingly.
7. How do I know when the lemon curd is ready?
The curd is ready when it thickens and coats the back of a spoon. You can also check with a thermometer; it should reach about 170°F (77°C).
8. What toppings work well with these tartlets?
Whipped cream, fresh berries, edible flowers, or a sprinkle of powdered sugar are all great choices.
9. Can I use salted butter in the lemon curd?
Yes, but omit the added salt in the recipe to balance the flavors.
10. How do I keep the tart shells from puffing up while baking?
Prick the bottoms of the shells with a fork and use pie weights or dried beans during baking.
Conclusion
Lemon curd tartlets are the perfect combination of buttery, flaky crust and vibrant, tangy filling. These bite-sized desserts are as beautiful as they are delicious, making them ideal for any occasion. With a few simple steps, you can create a treat that’s sure to impress family and friends. Try these tartlets today and add a bright and zesty touch to your dessert repertoire!
Print
Lemon Curd Tartlets
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
These Lemon Curd Tartlets are mini bites of sunshine! Buttery, flaky tart shells are filled with a luscious homemade lemon curd, making them the perfect balance of sweet and tangy. They’re a stunning dessert for parties, afternoon tea, or a simple indulgent treat.
Ingredients
For the Tart Shells:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 2 tablespoons (30ml) ice water
For the Lemon Curd:
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 6 tablespoons (85g) unsalted butter, softened
Instructions
Make the Tart Shells:
- In a food processor, pulse the flour, butter, and sugar together until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse again. Slowly add the ice water, 1 tablespoon at a time, until the dough comes together.
- Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to about 1/8-inch thick.
- Cut out circles to fit your tartlet pans (2–3 inches in diameter), and press the dough into the pans. Trim any excess dough. Prick the bottoms with a fork.
- Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5–7 minutes, until lightly golden. Let cool completely.
Make the Lemon Curd:
- In a heatproof bowl, whisk together the eggs, sugar, and lemon juice.
- Place the bowl over a pot of simmering water (double boiler) and cook, whisking constantly, until the mixture thickens (about 10–12 minutes).
- Remove from heat and stir in the butter and lemon zest until smooth. Let the curd cool slightly before filling the tart shells.
Assemble the Tartlets:
- Spoon or pipe the lemon curd into the cooled tart shells, smoothing the tops with a spatula.
- Optional: Garnish with fresh berries, powdered sugar, or a dollop of whipped cream.
Notes
- Tartlets can be made up to 2 days in advance and stored in the refrigerator.
- For a quicker version, you can use store-bought tart shells and lemon curd.