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Lemon Curd Tartlets

Lemon Curd Tartlets
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Lemon Curd Tartlets are zesty, sweet, and elegant individual desserts combining crisp pastry shells with smooth, vibrant lemon curd. Perfect for summer gatherings or as a refreshing finish to any meal, these tartlets balance tartness and sweetness beautifully and are easy to make with simple, fresh ingredients.

Ingredients

Scale

For the Tart Shells

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 2 tablespoons sugar
  • Pinch of salt
  • 2–3 tablespoons cold water

For the Lemon Curd Filling

  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup sugar
  • 3 large eggs
  • Pinch of salt
  • 4 tablespoons unsalted butter, cut into pieces

Optional

  • 2 tablespoons heavy cream (for folding into curd or garnish)
  • Whipped cream, fresh berries, mint leaves, toasted coconut, or meringue for topping

Instructions

  1. Prepare the Tart Shells: Begin by mixing all-purpose flour, cold unsalted butter, sugar, and a pinch of salt in a food processor or by hand until the mixture resembles coarse crumbs. Add a little cold water, gently combining until the dough comes together. Chill the dough for 30 minutes, then roll it out thinly and cut it into circles to fit your tartlet pans. Press the dough into the molds, prick the bottoms with a fork, and bake at 350°F (175°C) for about 15 minutes or until golden.
  2. Make the Lemon Curd: In a heatproof bowl, whisk together fresh lemon juice, zest, sugar, eggs, and a pinch of salt. Set the bowl over a saucepan of simmering water (double boiler) and stir constantly until the mixture thickens to a pudding-like consistency. Remove from heat and whisk in butter until smooth. Let the lemon curd cool to room temperature before filling the tart shells.
  3. Fill and Chill the Tartlets: Spoon the cooled lemon curd evenly into the baked tart shells. Refrigerate the filled tartlets for at least one hour so the curd can set properly and flavors meld beautifully.
  4. Add Optional Toppings: Right before serving, you can whip some cream or create meringue to decorate your Lemon Curd Tartlets. Fresh berries or mint leaves also bring a lovely pop of color and freshness.

Notes

  • Use fresh lemons: Freshly squeezed lemon juice and zest make a huge flavor difference compared to bottled lemon products.
  • Don’t overheat the curd: Stir constantly and remove from heat as soon as it thickens to avoid curdling or scrambling the eggs.
  • Keep the dough cold: Chilling the pastry dough before baking helps achieve a flaky, tender crust.
  • Blind bake the crust: Pre-baking the shells prevents sogginess once filled with lemon curd.
  • Store properly: Keep tartlets refrigerated and covered to preserve freshness and texture.

Nutrition

Find it online: https://deliceflash.com/lemon-curd-tartlets/