Lemon Curd Tartlets Recipe
There’s something absolutely magical about Lemon Curd Tartlets: a crisp, buttery shell cradling a vibrant, tangy-sweet lemon filling that practically sings of sunshine. These little bites are the perfect marriage of texture and flavor, making them a show-stopping dessert for brunch, afternoon tea, or any celebration. Every time I serve them, they disappear in a flash, leaving everyone asking for the recipe. If you’re craving a treat that’s as cheerful as it is delicious, you’ll fall in love with these irresistible Lemon Curd Tartlets!
Ingredients You’ll Need
Let’s start with the essentials! Each ingredient in these Lemon Curd Tartlets plays a starring role—whether it’s creating a tender, flaky crust or delivering that punchy lemon flavor. You won’t need anything fancy, but quality matters here, and a few simple tricks will make these bite-sized beauties unforgettable.
- All-purpose flour: The backbone of the tartlet shell, providing structure and a tender crumb.
- Powdered sugar: Adds a delicate sweetness and helps the crust stay melt-in-your-mouth soft.
- Salt: Just a pinch heightens all the flavors, balancing sweet and tart.
- Cold unsalted butter, cubed: The secret to a flaky, rich pastry—work quickly and keep it cold for best results.
- Large egg yolk: Binds the dough together and adds a hint of richness that makes the crust extra special.
- Cold water: Moisten the dough just enough for it to come together; add gradually to avoid stickiness.
- Lemon curd (store-bought or homemade): The star of the show—choose a high-quality curd for the brightest, freshest lemon flavor.
- Whipped cream or fresh berries for garnish (optional): A finishing touch that adds creaminess or a burst of color and freshness.
How to Make Lemon Curd Tartlets
Step 1: Prepare the Tartlet Dough
Begin by preheating your oven to 350°F. In a food processor, combine the flour, powdered sugar, and salt, pulsing until mixed. Add the cold, cubed butter and pulse until the mixture looks like coarse crumbs—this is your ticket to that signature crumbly, tender crust. Next, add the egg yolk and pulse again. Slowly drizzle in cold water, one tablespoon at a time, pulsing just until the dough holds together. Be careful not to overwork the dough; you want it to stay as cold as possible for the flakiest results.
Step 2: Shape and Bake the Tartlet Shells
Divide the dough evenly into a 12-cup mini tart pan or a standard muffin tin—no need to stress about perfection here! Press the dough firmly into the bottoms and up the sides of each cup, ensuring an even layer throughout. Prick the bottoms gently with a fork to prevent puffing. Slide the pan into your preheated oven and bake for 15 to 18 minutes, or until the shells turn a light golden color and smell absolutely heavenly. Let the tartlet shells cool completely in the pan before removing them.
Step 3: Fill with Lemon Curd
Once your tartlet shells are fully cooled, it’s time to showcase that beautiful lemon curd. Spoon about one tablespoon of lemon curd into each shell, smoothing it gently to the edges. If you’re feeling adventurous, try making your own lemon curd for the freshest, most vibrant flavor—but even a good store-bought version will taste delightful in these Lemon Curd Tartlets.
Step 4: Garnish and Chill
For the finishing touch, top your tartlets with a swirl of whipped cream or a few fresh berries. Both options add a lovely contrast to the tart lemon filling—choose whichever suits your mood or occasion! Pop the filled tartlets into the fridge until you’re ready to serve, which helps the curd set and keeps everything crisp and fresh.
How to Serve Lemon Curd Tartlets
Garnishes
Garnishing Lemon Curd Tartlets is where you can get creative! A dollop of freshly whipped cream adds an airy, creamy counterpoint to the zingy curd, while a sprinkle of fresh raspberries, blueberries, or sliced strawberries brings a burst of color and freshness. For a touch of elegance, try a light dusting of powdered sugar or a few curls of lemon zest. Each little flourish makes these tartlets look as irresistible as they taste.
Side Dishes
Pairing these Lemon Curd Tartlets with the right side dishes can turn dessert into a true occasion. Serve them alongside a platter of crisp biscotti, delicate shortbread, or a fruit salad tossed with mint for a refreshingly light finish. A pot of hot tea or a glass of bubbly Prosecco makes the experience feel extra special—perfect for showers, brunches, or garden parties.
Creative Ways to Present
Presentation is half the fun with these Lemon Curd Tartlets! Arrange them on a tiered cake stand for an afternoon tea vibe, scatter edible flowers or candied lemon slices around the platter, or tuck them into individual cupcake papers for easy serving at a picnic or party. For a whimsical touch, use mini tart pans of different shapes and sizes—guests will love choosing their favorite!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Lemon Curd Tartlets (though it’s rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, though the crust is at its crispest within the first day or two. Make sure they’re well-chilled before stacking to avoid any sticky situations.
Freezing
You can freeze the baked, unfilled tartlet shells for up to one month. Allow them to cool completely, then layer them between sheets of parchment paper in a freezer-safe container. When you’re ready to serve, thaw the shells at room temperature and fill with lemon curd just before serving for a freshly made taste.
Reheating
While Lemon Curd Tartlets are best enjoyed chilled or at room temperature, you can refresh the tartlet shells if needed. To crisp them up, pop empty shells into a 300°F oven for 3–5 minutes, then let cool before filling. Avoid reheating filled tartlets, as the lemon curd can lose its silky texture.
FAQs
Can I make Lemon Curd Tartlets ahead of time?
Absolutely! You can bake the tartlet shells a day in advance and store them in an airtight container at room temperature. Fill with lemon curd and garnish just before serving for the freshest flavor and texture.
What’s the best way to remove tartlets from the pan?
Let the shells cool completely, then gently loosen them with the tip of a paring knife. If you’re using a muffin tin, a thin offset spatula can help lift them out without breaking the delicate crust.
Can I use pre-made tart shells?
Yes, pre-made mini tart shells are a wonderful shortcut if you’re short on time. Just fill with lemon curd and decorate as desired—no one will complain when they taste these zesty bites!
Is homemade lemon curd worth it?
If you have the time, homemade lemon curd makes a world of difference in flavor and freshness. However, a high-quality store-bought curd works beautifully for Lemon Curd Tartlets, especially when you’re in a hurry.
How do I prevent the crust from getting soggy?
Let the tartlet shells cool completely before filling them with lemon curd, and avoid overfilling. If you’re storing them for several hours, a thin layer of melted white chocolate brushed inside the shells can act as a barrier and keep the crust crisp.
Final Thoughts
If you’re looking for a cheerful dessert that never fails to impress, these Lemon Curd Tartlets are a must-try! Every bite is a burst of sunshine and just the right size for sharing (or keeping all to yourself). I hope you’ll give them a go and watch them disappear from your dessert table—don’t forget to let me know how you serve yours!
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Lemon Curd Tartlets Recipe
- Total Time: 38 minutes
- Yield: 12 tartlets 1x
- Diet: Vegetarian
Description
These Lemon Curd Tartlets are delightful mini desserts featuring a buttery, crisp tart shell filled with tangy and sweet lemon curd. Perfectly sized for bites, they are garnished with whipped cream or fresh berries to add a touch of elegance. Ideal for spring gatherings or light, refreshing treats, these French-inspired tartlets combine simplicity with vibrant citrus flavor.
Ingredients
Tart Shell Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 3/4 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tablespoons cold water
Filling and Garnish
- 1 cup lemon curd (store-bought or homemade)
- Whipped cream or fresh berries for garnish (optional)
Instructions
- Prepare the tart dough: Preheat the oven to 350°F (175°C). In a food processor, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again to combine. Gradually add the cold water, one tablespoon at a time, pulsing until the dough just comes together without being sticky.
- Shape and bake the tart shells: Divide the dough evenly among a 12-cup mini tart pan or muffin tin, pressing it firmly into the bottoms and up the sides to form shells. Prick the bottoms of each shell with a fork to prevent puffing during baking. Bake for 15 to 18 minutes or until the edges and bottoms turn lightly golden. Remove from the oven and allow to cool completely in the pan.
- Fill the tartlets: Once the tart shells are completely cooled, spoon about 1 tablespoon of lemon curd into each shell, filling them evenly.
- Garnish and serve: Optionally, top the filled tartlets with a dollop of whipped cream or fresh berries for added flavor and presentation. Refrigerate them until ready to serve to keep them fresh and chilled.
Notes
- The tart shells can be baked a day in advance and stored in an airtight container to save time.
- For convenience, pre-made mini tart shells are a great shortcut without sacrificing taste.
- Homemade lemon curd provides the best bright and fresh flavor, but good-quality store-bought lemon curd also works well.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 9g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
