Lemon Curd Tartlets
These Lemon Curd Tartlets feature a buttery, crisp shortcrust shell filled with silky smooth homemade lemon curd. Bright, tangy, and perfectly balanced, these mini lemon tartlets are ideal for spring brunch, Easter dessert tables, baby showers, and afternoon tea.
Ingredients
- For the Tart Shells:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 1 –2 tablespoons cold water
- Pinch of salt
- For the Lemon Curd Filling:
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup fresh lemon juice about 2–3 lemons
- 1 tablespoon lemon zest
- ½ cup unsalted butter cubed
Instructions
- Step 1: Make the Tart Dough
- In a bowl, combine flour, powdered sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add egg yolk and 1 tablespoon cold water. Mix just until dough forms.
- Add an extra tablespoon of water if needed.
- Form dough into a disk, wrap, and chill for 30 minutes.
- Step 2: Bake the Tart Shells
- Preheat oven to 350°F (175°C).
- Roll dough to about ⅛-inch thickness.
- Cut circles and press into mini tart pans or a muffin tin.
- Prick bottoms lightly with a fork.
- Bake 12–15 minutes, until lightly golden.
- Cool completely before filling.
- Step 3: Make the Lemon Curd
- In a saucepan, whisk eggs, sugar, lemon juice, and zest.
- Cook over medium-low heat, stirring constantly for 8–10 minutes until thickened.
- Remove from heat and stir in butter until smooth.
- Strain through a fine mesh strainer for a silky texture.
- Allow to cool slightly.
- Step 4: Assemble
- Spoon lemon curd into cooled tart shells.
- Refrigerate for at least 1 hour to set.
- Garnish with fresh berries, whipped cream, powdered sugar, or mint leaves.
Notes
- Keep butter cold for a tender crust.
- Do not overcook curd to prevent scrambling.
- Always strain curd for the smoothest finish.
- Fill only completely cooled shells to keep crust crisp.
- Tart shells and curd can be made 1–2 days ahead and assembled later.