Lemon Curd Tartlets: A Tangy, Elegant Bite-Sized Dessert

Bright, buttery, and bursting with citrus flavor, these Lemon Curd Tartlets are a delightful addition to any dessert spread. Whether you’re hosting a fancy afternoon tea, celebrating the holidays, or just want a tangy treat to satisfy your sweet tooth, these mini lemon tarts fit the bill perfectly. Combining a rich, buttery shortcrust pastry with smooth, zesty homemade lemon curd, these tartlets bring a refreshing balance of sweet and sour in every bite.

The beauty of this recipe lies not just in its flavor but in its versatility and convenience. Both the tartlet shells and lemon curd can be made ahead of time, meaning you can assemble these beauties fresh on the day of serving without added stress. They’re also incredibly customizable—switch out the citrus, change the presentation, or top them with meringue for a fancier twist. While they look and taste impressive, these tartlets are straightforward to prepare with just a few kitchen staples and basic baking techniques. If you’re looking for a go-to dessert that always gets compliments, look no further—these Lemon Curd Tartlets are the perfect fusion of sophistication and simplicity.

Why You’ll Love This Recipe

1. Perfect for Entertaining: These tartlets are elegant, portable, and bite-sized—ideal for tea parties, weddings, and holiday gatherings.
2. Make-Ahead Friendly: Prepare the components ahead of time and assemble on the day of your event for easy serving.
3. Tangy and Buttery Flavor Combo: The citrus-forward curd pairs beautifully with the rich, crisp pastry.
4. Customizable: Swap lemon for orange, lime, or Meyer lemons, or add a topping like toasted meringue.
5. Visually Stunning: Their golden crusts and glossy lemon filling make them as beautiful as they are delicious.

Ingredients

For the Tartlet Shells:

• All-purpose flour
• Icing sugar
• Fine salt
• Unsalted butter (cold)
• Egg (room temperature)

For the Lemon Curd:

• Egg yolks
• Caster sugar
• Fresh lemon juice
• Unsalted butter (room temperature)
• Lemon zest (optional)

Variations

• Citrus Swap: Use lime, orange, or Meyer lemon juice instead of standard lemon for a different flavor.
• Mini Lemon Meringue Tartlets: Top each tartlet with a dollop of toasted meringue for a classic twist.
• No-Bake Option: Use store-bought tartlet shells and lemon curd for a no-fuss version.
• Add Herbs: Infuse the lemon curd with fresh thyme or basil for an elevated flavor profile.
• Chocolate Base: Add a thin layer of melted white chocolate inside the tart shells before filling with curd for extra richness.

How to Make the Recipe

Step 1: Make the Shortcrust Pastry

Combine flour, icing sugar, and salt in a food processor. Add cubed cold butter and pulse until the mixture resembles fine crumbs.

Step 2: Add the Egg

Whisk the egg and add it gradually, pulsing until a dough forms. Shape into a ball, flatten into a disk, and chill for at least 1 hour.

Step 3: Roll and Cut

Roll the chilled dough between parchment to about 1/8 inch thick. Cut into rounds using a cookie cutter and fit into a muffin or tartlet pan.

Step 4: Chill and Blind Bake

Chill shaped tartlets again, then prick the bottoms, line with parchment, and fill with baking weights. Bake at 325°F (160°C) for 15 minutes, then remove weights and bake 15 minutes more until golden. Cool completely.

Step 5: Make the Lemon Curd

In a pot over low heat, whisk together egg yolks, sugar, and lemon juice. Add softened butter gradually, whisking continuously. Cook until thickened and creamy (about 180°F or 82°C). Stir in lemon zest.

Step 6: Fill and Chill

Spoon or pipe warm curd into the cooled tart shells. Tap gently to remove air bubbles. Refrigerate for at least 2–3 hours to set.

Tips for Making the Recipe

• Always cook curd on low heat to prevent scrambling the eggs.
• Chill the tartlet shells well before baking to avoid shrinking.
• Use room-temperature butter in the curd for a smooth consistency.
• Don’t skip blind baking—this ensures a crisp, fully cooked shell.
• Use a thermometer to check when the curd is done for precision.

How to Serve

Serve these Lemon Curd Tartlets chilled, topped with a dusting of powdered sugar, a raspberry, or a twist of lemon zest. They’re perfect on a dessert tray alongside other mini pastries or with a cup of tea for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Store filled tartlets in an airtight container in the fridge. They stay fresh and crisp for up to 2 days.

Freezing

Freeze unbaked or baked tartlet shells (without filling) for up to 1 month. Do not freeze filled tartlets or curd, as texture may change.

Reheating

These tartlets are best served cold or at room temperature. Reheating is not recommended.

FAQs

1. Can I use store-bought tartlet shells?

Yes, they save time and work well, though homemade has better flavor and texture.

2. Can I use jarred lemon curd?

Absolutely! Store-bought lemon curd works in a pinch and cuts down prep time.

3. Can I make them in advance?

Yes, bake the shells and prepare the curd in advance, then assemble a few hours before serving.

4. How long will they stay crisp after assembly?

Filled tartlets stay crisp for up to 2 days when refrigerated.

5. Why did my lemon curd split?

Your butter may have been too cold or added too quickly. Always use softened butter and add it gradually.

6. Can I make a large tart instead of mini ones?

Yes, use the same dough and curd to make a standard 9-inch tart.

7. What can I top them with?

Fresh berries, meringue, whipped cream, or candied lemon slices all work beautifully.

8. How do I know when the lemon curd is thick enough?

It should coat the back of a spoon without running. A thermometer should read 180°F (82°C).

9. Can I add zest to the pastry?

Yes, lemon zest adds extra citrus aroma and flavor to the shell.

10. What pan should I use for mini tartlets?

A regular or mini muffin pan works well. Use a cookie cutter sized to fit the pan holes.

Conclusion

These Lemon Curd Tartlets are a perfect balance of buttery crunch and vibrant citrus tang, making them a standout treat for any occasion. Easy to make ahead and versatile enough for variations, they offer both flavor and flexibility. Whether served on a high tea platter or as a bite-sized dessert at a holiday party, these tartlets are sure to impress. Try them once, and they just might become your new favorite lemon dessert.

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